A brief introduction to Ethiopian Coffee Culture sharing of Yega Xuefei's hand flushing method

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Qianjie-Ethiopia Yega Xuefei Erica Coffee sharing

The root of coffee is in Ethiopia. It is said that the word coffee in English also comes from the place name "Kaffa" in Ethiopia.

Legend has it that around 900 AD, when a shepherd in the Cafa region of Ethiopia was grazing in the mountains, he found that the sheep were competing for a kind of red berries. After eating, the sheep were excited and reacted abnormally. The shepherd was scared all night because he thought his sheep had eaten some harmful food. Who knew the sheep were safe and sound the next day. This unexpected discovery prompted shepherds to collect the wild fruit and boil juice to quench their thirst. He felt that the fruit juice was mellow and excited after drinking it. So he began to plant this plant, which led to the development of large-scale coffee cultivation, and the name of coffee evolved from the curry method. After that, coffee spread from Ethiopia to the world.

Ethiopia grows coffee in different climatic zones, so it has more than 140 farm varieties, and fresh coffee is produced all the year round. The quality of Ethiopian coffee varies according to different elevations and regional ecological environment.

Interestingly, Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee. It is said that in the era when horses were the main means of transportation, Ethiopians were proud that Ethiopia had the best thoroughbred horses in the world. Now they give this pride to Ethiopian coffee, "high-quality coffee should be as pure as thoroughbred horses". As a result of adhering to this concept, the taste of coffee here is still so mellow.

In traditional Ethiopian families, coffee is drunk two or three times a day, with a variety of drinking rituals or rituals. In the evening, the whole family sat on the ground around a small charcoal stove. The ground around the charcoal stove is covered with specially cut or bought grass. This is a special grass specially used for coffee rituals. When the small charcoal stove is lit, it is necessary to specially pick out a few pieces of white charcoal with thick smoke, shake it in every corner of the house, and then put it on the edge of the stove and let it burn out or extinguish itself. In this way, for a period of time, the whole house or courtyard is shrouded in smoke.

Product name: Yega Xuefei Erica

Production area: Aricha/Gedeo

Treatment: insolation

Coffee variety: Heirloom

Planting altitude: 1950m 2100m

Treatment: sun treatment, scaffolding drying

Flavor: peach, citrus, fermented wine, berries, sweet and sour

Hand flush sharing: powder ratio 1:15, grinding degree BG-6S water temperature 91 °30g steaming 30s, the second stage water injection to 125g water cut off, when the water level falls to about to expose the powder bed for the third time, water injection to 225g cut off water, wait for the water level to drop to about to expose the powder bed to remove the filter cup, do not use 5g at the tail end, and the extraction time is 2 minutes.

Gift of knowledge: Ethiopian coffee beans are basically named after processing plants or cooperatives. For example, the raw bean processed by the Arecha processing plant is naturally named Yegashefi Arecha.

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