A brief introduction to the taste and flavor characteristics of washed Yejia Xuefei recommended by boutique coffee bean brands

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-Yega Ficher washing Yapper, sharing of cooking parameters

Friends who like coffee often don't know which brand of coffee to choose, so they have to choose it according to their favorite flavor. Today, I would like to share with you one of the most indispensable brands of boutique coffee-Yega Xuefei in Ethiopia.

Yega Chuefei is synonymous with fruity and floral coffee. Its clean and bright taste and lively acidity are unforgettable. Yejia Xuefei is an excellent producing area with many legends, and it is also a hot coffee item in the boutique coffee market in the past decade. Yega Xuefei is the highest altitude coffee producing area in Ethiopia, and it is also the local transportation stronghold and coffee distribution center. It has very advanced and developed coffee processing equipment and manpower level, which has created a very high coffee quality.

What is washing?

The so-called washing method is one of the treatment methods of raw coffee beans. The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors.

Complete washing method

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment method is to use sunlight drying, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

Yega Ficher, Ethiopia, wash Yapo

Ethiopia Yirgacheffe Kochere Abol Washed G1

Producing area | Yega Fischer

Altitude | 1900 m

Variety | Ethiopian native species

Treatment | washing treatment

Baking degree | shallow baking

Flavor: the mouth has apple juice and orange blossom aromas, middle citrus acid and nectarine aromas, black tea tail rhyme

[Ethiopia Yega Ficoche wash Yapo]: it is recommended to use 15g powder 91 degrees water temperature, water powder ratio 1:16, grindness BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stew 28s-30s, the second water injection 120g water cut off, the third water injection to 230g water, the end of the water do not, extraction time about 2v v 00s.

Gift of knowledge: in Ethiopian, Abol stands for the liquid that is boiled for the first time in traditional Ethiopian coffee, that is, the part with the strongest flavor and aroma.

END