A brief introduction to the difference between the flavor characteristics of Ethiopian coffee beans recommended by Huakui 6.0 and Yega Xuefei

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Qianjie-Yejia Xuefei and Huakui flavor cooking sharing

Saifeng has unique natural conditions and is suitable for growing all imaginable varieties of coffee. As a upland crop, Ethiopian coffee beans are mainly grown in areas between 1100 and 2300 meters above sea level, roughly distributed in southern Ethiopia. Deep soil, well-drained soil, weakly acidic soil, red soil and soft loam soil are suitable for growing coffee beans because these soils are nutritious and humic.

The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee. Some of the main types of coffee are famous for their unique aromas and flavors, including the following: Yega Chenfen Yirgachefe Harald Harar Sidamo Sidamo Dejima Djimma Rim Limu

Among them: Yega Xuefen, Sidamo, Lim producing areas are well known.

Yejia snow caffeine, mostly washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers. Citrus, jasmine, tea, etc.

The Sidamo producing area is located in southern Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated at the altitude of 1400m-2000m. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. Among them, Sidamo is most famous for its Sakuran.

Qianjie has many kinds of Ethiopian boutique coffee. Today, we will brew Yega and Sun Sidamo respectively with the same parameters to see the difference between their flavors.

Huakui

Country of ownership: Ethiopia

Origin: Guji Guji producing area, Hambella Wamena area, Dimtu Village, Buku able Manor.

Coffee bean seed: Heirloom (Ethiopian native bean seed)

Altitude: 2250-2350m

Treatment: insolation

Flavor: strawberry, jackfruit, passion fruit

Wash Yega Chuefei Tattado G1

Country: Ethiopia

Producing area: Yega Xuefei

Banko Dhadhato

Bean species: original ancient superior species of Heirloom

Altitude: 1800-2000m

Treatment: washing G1

Flavor: lemon white peach honey black tea

Washing and cooking parameters: water temperature 91 degrees, ratio of water to powder 1:15, grindness BG-6S,V60 filter cup, the first water injection 30g, steaming 30s, the second water injection 120g water cut off, when the water level drops, the powder bed will be exposed, the third water injection will be carried out to 225g water, the filter cup will be removed from the powder bed when the water level drops, the 5g water in the tail section is not needed, and the extraction time is about 2fret 00s.

Sun Sakui: rich aromas of flowers and fruits, strawberries and jackfruit, round and thick acidity in the mouth, obvious sweetness of brown sugar and long-lasting aftertaste.

Washed Yega: such as white tea with fresh sweetness, elegant jasmine green tea with peach and citrus sweetness, very fresh and pleasant

Knowledge expansion: Banko Dhadhato is located in a village in Godibe, a producing area southeast of Yega Sheffield. It is a cooperative organized by local coffee farmers in the Banco Tattado cooperative village and is organized by the YCFCU Cooperative Alliance.

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