Which is good for ethiopia coffee beans? share the parameters of washing and brewing with Xuefei.

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Qianjie-A brief introduction to Ethiopian Yega Xuefei Coffee

Yejasuefei is a small town in Ethiopia with an elevation of 1700-2100 meters above sea level, which can be said to be one of the highest coffee producing areas in the world. In other words, it originally belonged to the Sidamo producing area, but because of the unique flavor of the coffee produced here, it was separated separately.

CM, which stands for Carbonic Maceration (carbon dioxide impregnation), is a processing method used in the production of red wine. Before the grape is pressed, the whole grape is fermented in an environment filled with carbon dioxide. The treatment of carbon dioxide is used to explore the infinite possibilities of coffee in the process of fermentation and development. Therefore, only coffee selected by the plan of origin for carbon dioxide impregnation is called "CM select" coffee. CM selected coffee is first treated by CM, and then treated by sun, washing and other methods.

Treating coffee beans with carbon dioxide impregnation can improve the flavor of coffee. The coffee fruit or peeled coffee beans are fermented in a closed environment with constant temperature and humidity and filled with carbon dioxide. using this method to improve the flavor of coffee will not have the risk of peroxy fermentation or alcohol fermentation leading to the deterioration of coffee flavor.

The CM selection of red emerald coffee is reminiscent of the flavor of red, orange and yellow fruits. These coffees are treated with a series of carbon dioxide impregnation to show a strong flavor and cleanliness as well as a medium texture of alcohol thickness. The Kochere region is famous for producing high-quality Ethiopian coffee beans-acidity, mineral-dense soil and towering elevations make the perfect microclimate for coffee cultivation.

The coffee grown here has a delicate taste with the main lemon taste, and this special coffee melts into a very balanced and round taste. Its acidity is lower than that of other Ethiopian coffee and is popular with consumers.

Origin: Ethiopia

Producing area: Yega Ficochel, Godiyo, south of Ethiopia.

Variety: Heirloom

Treatment: carbon dioxide impregnation in the sun

Altitude: 2000-2200m

Flavor description: with rich mellow thickness, the flavor shows chocolate taffy, dark berries, dark cherries, tropical fruits, plums and salty flavors.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 30 grams of water for 30 seconds, water injection to 121g in the center of small flow, water injection to 226g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to be exposed. (steaming start time) the extraction time is 2: 05 ".

Flavor: it smells of flowers and tea, with sour notes of lemon and citrus in the mouth, chocolate finish and a mellow taste.

Knowledge gift: when different utensils are used to cook the same bean, the flavor and taste are different. So when you choose which utensils to cook, you can choose according to what you want to show the flavor of beans and the characteristics of the utensils.

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