Recommended brewing method of Yejia Chuefei-Red Cherry hand Coffee Classic Yega Snow Flower Fruit aroma

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Qianjie-brief introduction of Red Cherry Coffee

Ethiopian coffee producing areas 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 Ethiopia's unique 'regional flavor' of citrus and flowers. According to the official Ethiopian ECX system, according to the flavor quality Q-grade, there are 8 Woreda (townships) in Yejashafi production area, which are Dilla, Wenago, Bule, Yirgacheffe, Kochere, Godibe Gedeb and Gelena, respectively.

Operation Cherrie Red's "Red Cherry Project" (ORC) is a project to improve the quality of raw coffee beans on small-scale farms, which aims to encourage soybean farmers and surprise roasters. Before the harvest season, Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce beans in small batches of about 1500-3000 kg (25,050 bags). Only 100% ripe red cherries can be selected, which makes a big difference in coffee flavor. So attentive and industrious Ethiopian women are important drivers of the Red Cherry Project.

Flavor and characteristics

Intense aromas of jasmine, lemon or lime acid, as well as peach, almond and tea. Meticulous mellow thickness "Body" like silk massage in the mouth, the touch is wonderful.

Red cherries plan to be insolated by Yega Shirley processing plant

Country: Ethiopia

Producing area: Cochell kochere

Rating: sun rating G3

Producer: Like processing plant Reko washing station

Treatment: traditional solarization

Variety: native species (Heirloom)

Altitude: 1850-2100 m

Harvest time: October of each year to February of the following year

Variety: Ethiopian native species mixed Varietal Heirloom

Cooking parameters: V60 filter cup utensils boiling water temperature: 90-92 ℃ 15g powder / water ratio: 1:15 grinding degree: medium and fine grinding, that is, fine sugar thickness (grinding degree BG-5R (Chinese standard 20 sieve pass rate 60%)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, (the time of steaming starts) the extraction time is 2 minutes 39 minutes.

Knowledge expansion: Kochere is located in a small production area about 25 kilometers southeast of Yega Sheffield. The coffee beans are harvested from local small coffee farmers. They are composed of a large number of small coffee farmers, whose average coffee farming area is about 1 hectare at an altitude of about 1900 to 2000 meters. Coffee varieties are mainly a mixture of Typica and Heirloom (native species).

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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