What brand of Erica coffee is good? introduction to the flavor of Erica coffee beans in the sun.

Ethiopian coffee is famous for its floral aroma and bright acidity, and is the first choice for many friends who like sour taste. That bright citric acid and jasmine flowers, is definitely a memorable. Yerga Shefi Coffee is one of the most distinctive coffees in the world. It is an outstanding representative of African washed coffee and has always enjoyed a high reputation in the eyes of coffee connoisseurs around the world. Therefore, the rations on the front street, washed beans and sherry coffee are everyone's favorite.

Washed Yerga Shefi coffee is everyone's favorite, but Ethiopian coffee is not washed at the beginning, sun is Ethiopia's first coffee bean processing method. Sun-dried coffee is not washed clean, but sweet, taste is thicker, more fermentation feeling. Qianjie believes that washed coffee beans can better reflect the true flavor of local coffee, so most of the ration beans in Qianjie are mainly washed with water.

But today, the front street to talk to everyone is the sun Yerga Shefi Erica coffee.

Ethiopia, as the birthplace of coffee, has a variety of coffee varieties. The microclimate environment of each producing area is different, so the coffee flavor of the producing area is somewhat different. This is also the reason why Qianjie has bought more than a dozen single-product coffee beans in a single Ethiopian producing area. Most of Ethiopia's coffee beans are named after the producing area. Yejia Shefei is a representative of Ethiopia's fine coffee producing area, with an altitude of about 1800-2000 meters. It is one of Ethiopia's highest coffee producing areas. Qianjie believes that Yejia Shefei coffee has a unique flavor of citrus and flowers, which is closely related to its special geographical environment.

Ethiopia is located on the east side of the African continent. The Gedeo zone, to which Yegashefi belongs, is located in the "Southern Nations and Peoples State" in southwestern Ethiopia. From North Wenago to South Gedeb, it belongs to the "Yegashefi region" in a broad sense.

Yejia Shefei is located in the northwest of Sidama. It was once attributed to Sidama's large production area. Later, due to its outstanding flavor, it finally became an independent production area. In fact, looking at the map, you will know that Yejia Shefei is only a small town for Ethiopia. For Ethiopian coffee producing areas, Yejia Shefei coffee producing areas are not limited to Yejia Shefei Town. Yejia Shefei coffee producing areas include legal areas such as Wanaguo, Yejia Shefei Town, Kocher and Jinlei Na Ambaya.

In addition to being a coffee-producing region in Ethiopia, Yejia Shefei is also synonymous with coffee bean flavor, citrus acid is very lively and bright, and the delicate floral fragrance is remarkable. Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body.

Not far east of Yegashefi lies the village of Aricha Kebele, about 8 kilometres from the centre of Yegashefi town. Kebele is Ethiopia's smallest administrative unit, with about 500 families (equivalent to 3,500 - 4,000 people). Most of the coffee here comes from wild species in the local forest. Therefore, there are many coffee species in this area, often a batch of beans contains up to 2~30 varieties, but also because of the harvest from the original forest above 1850 meters above sea level, so can not be named after the manor name, had to be named after the harvest area of Erecha. Because there are so many varieties of Ethiopian coffee, it is impossible to identify them all, and the local government collectively refers to these varieties as "Heirloom native species" for protection reasons.

There are many high-quality coffee processing plants in the Yega Shefi area, and a lot of caffeine comes from these processing plants and becomes a hundred times more valuable. The solarization fee produced by Kebel Aricha Mill is one of them. This coffee is also what we often call ARICHA beans. It is processed by Kebel Aricha processing plant through fine solarization and is designated as Gr.1 or G1 by ECX (the highest grade of Ethiopian coffee). It is known as the "King of Fruits".

Yirgacheffe Aricha Grade 1 raw beans yellow green color, is a typical sun coffee color, particles are uniform and full, less defective beans, the use of ordinary sacks packaging export, sacks printed with basic information of stained coffee (processing plant, exporter, ICO code, processing methods, production areas) sacks are agricultural packaging plastic bags, this coffee using shallow slow roasting method can best reflect its characteristics.

Aricha is a sun-baked coffee bean that makes Front Street Coffee very amazing. After grinding, it has tropical fruit flavor, ripe cherry blueberry with sweet aroma, cherry apple and pineapple fruit sweetness, mango and peach sweetness after slightly lowering temperature. The taste is not heavy, but a soft taste on the tip of the tongue. The aftertaste constantly excites every nerve of the taste buds. It is too hard to forget. In front of the street coffee numerous yejia sherry coffee is also very outstanding. Front Street Coffee's original intention was to taste coffee beans from all over the world.

Yegashefi aricha

In addition to the Dutch bean trader Trabocca, local coffee merchants are also active in improving the quality of Ethiopian coffee. Abdulash Bagersh, a local coffee merchant, improved the processing method of sun-cured beans to reduce the defects and retain the rich flavor of traditional sun-cured beans, so he introduced three famous sun-cured beans called Idido Misty Valley, Beloya and Aricha.

The key ones to mention here are: Yega Shefi Aricha, Yega Shefi Aricha Aricha, formerly known as Idido. It is a well-known coffee bean processing plant near the town of Yerga Shefi.

Solarization is an ancient method of processing green beans and is common in dry, warm, sunny areas. Interestingly, the sun treatment method is the earliest post-treatment method of coffee beans used by Yejia Xuefei. In the 1970s, Ethiopian authorities introduced water washing from Central and South America in order to improve the quality of coffee beans and shorten the drying time.

Yegashefi coffee is the origin of Arabica, sun-dried Yegashefi Arica specific varieties are Ethiopian coffee ancient varieties (Heirloom Varietals), produced in Kebel Aricha processing plant, hence the name Aricha, there are about 650-700 small coffee farmers nearby, farmers will mature coffee berries sent here to be processed and exchanged for cash. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. They will be turned every 2-3 hours for the first few days to prevent excessive fermentation. After 4-6 weeks of sun exposure, depending on the weather and temperature, workers will use machines to scrape off the outer layer of pulp and transport it to Addis Ababa for storage. Usually sun-treated beans are stored in the form of shelled beans, which will not be shelled until export to ensure the quality of raw beans.

After screening available coffee cherries in the treatment plant, the coffee cherries with intact pulp and peel are placed in an elevated shed for sun treatment. It is this way of putting high-intensity labor into the shed to isolate contact with the ground and prevent the dirt from being produced in the process of sun exposure, thus creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored while the full flavor ripens. Before shipment, the processing plant will take the coffee beans out of the coffee cherries, so that the coffee beans are richer in ripe fruit flavor than washed beans, more sweet floral and more intense layering.

Yegashefi aricha, introduced on the front street, is produced at the Kebel Aricha processing plant, near which there are about 650-700 small coffee farmers who send ripe coffee berries for processing and cash. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. They will be turned every 2-3 hours for the first few days to prevent excessive fermentation. After four to six weeks of sun exposure, depending on the weather and temperature, workers will remove the outer layer of pulp by machine and transport it to addis for storage. Sun-treated beans are usually stored in the form of shelled beans, which are not shelled until they are exported to ensure the quality of raw beans.

The difference between washed and sun-dried yega-sherfie coffee beans is its rich floral flavor, delicate acidity and elegant tea feel. Yegashefei treated by washing method is very clean and thorough in flavor presentation, while Yegashefei treated by sun treatment is a higher level in aroma concentration. Both treatments are loved by the public, and there is no difference between good and bad.

Sunlight treatment method: After screening mature fruits, after drying in natural sunlight until the moisture content is about 12%, peel and pulp are removed.

Washing treatment method: screening the beans with standard quality in a water tank, removing the peel and pulp, soaking and fermenting in water, and then drying to a moisture content of about 12%.

Aricha coffee beans in Front Street have a relatively low defect rate according to the sun treatment method of raw beans, and the aroma is very explosive. The dry fragrance presents a strong berry aroma, which can be felt like sweet candy. Coffee can feel the taste of light wine, refreshing. There is also a very prominent citrus aroma, very comfortable sour and sweet feeling, the ending rhyme is like the concentrated essence containing the last bit of sugar, full of happy childlike feeling.

The parameters of brewing Ye Jia Xue Fei aricha coffee in front street

In order to make the fruity and sweet taste of Ye Jia Xue Fei aricha coffee perfectly displayed, the brewing parameters used in Qianjie are: V60 filter cup, water temperature 91℃, water powder ratio 1:15, powder amount 15g, medium fine grinding degree (China No.20 standard sieve pass rate 80%)

Qianjie coffee stepwise extraction method: first use 30g water to fully wet the powder layer in the shape of "hamburger" stewed for 30s; the second stage water injection in the timer 1 '00 "when the water injection to 125g, and then stop and wait for the water level to drop to 2/3 of the powder layer injected into the third stage; the third stage in the timer 1 40" when the water injection to 225g, until the coffee completely dripping after the total extraction time is 1 59". The total brewing time is 200 ". After coffee extraction is complete, shake gently and taste the coffee after it is fully homogenized.

Front Street Ereche Coffee Flavor: When brewing, you can smell the full aroma of ripe fruit, the entrance has obvious fermentation fragrance, green extraction, after the temperature drops slightly, there is lemon acid, cream smooth, the end is ripe grape juice.

Front Street Brewing Coffee Advice:

To brew a good cup of coffee, you still need to pay attention to the freshness of coffee beans. Front Street has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped by Front Street Coffee are roasted within 5 days. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

Ethiopia serves as a gene pool for coffee, with a wide variety of coffee flavors in each region. There are more than 50 coffee beans in Qianjie, while there are more than a dozen coffee beans in Ethiopia, which shows how much Ethiopian coffee is liked and yearned for. Qianjie hopes to let more coffee-loving people know about the world of coffee.

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