Grade introduction of Yejiaxuefei Coffee Bean and Sakui Coffee

Located in the Sidama region of Ethiopia, the town of Yirgacheffe, which is planted at 1700-2200 meters above sea level, is the administrative center of Ethiopia's coffee-growing region and one of the areas that produce high-quality Ethiopian coffee beans. Since every household in Yejashafi town makes a living by growing coffee, everyone's coffee production is not particularly large, so after harvesting the fruit, they will sell it to the cooperative processing plant in the town for unified treatment, and then the coffee beans will be exported in the name of the cooperative.

Yega Sheffield coffee farmers are usually members of the Yega Sheffield Coffee Farmers' Cooperative Alliance (YCFCU), which consists of 23 different member cooperatives, including more than 40, 000 farmers. Among them, the more famous cooperatives are the Kongka Cooperative, the Waka Cooperative, the Guodingding Cooperative and so on. Members of YCFCU are not restricted by the Ethiopian Coffee Exchange (ECX), which allows them to receive premium premium coffee, including fair trade and organic certification.

Some Yegashafi farmers may also be members of the Oromia Coffee Farmers' Cooperative Alliance (OCFCU), which is usually made up of small farmers from the Oromia region of Ethiopia. The integration of processing, sorting and sales functions can improve market efficiency and better control the reputation of Ethiopian coffee. It provides farmers with more stability through annual installments, which is to a large extent beneficial to farmers who have planting and harvest seasons every year. Why do so many people like Yejasuffi coffee beans?

High altitude brings a large temperature difference between day and night for Yejiaxuefei, which delays the production speed of coffee fruit and forms more flavor. Because of their bright citrus acidity, rich white flower aroma and honey-like sweetness, the aromas of flowers and fruits bring a very fresh tone to the coffee beans grown in the Yega Sheffield area.

Qianjie believes that the reason why so many people like Yejiaxuefei coffee beans is that its rich flower and fruit aroma and bright acidity break people's stereotype that coffee is only bitter. It is also from the Yejiaxuefei coffee beans that let everyone know that the original coffee can also have such a clear, clean, hierarchical taste. Ye Jia Xue Fei coffee beans are commonly used in treatment.

Did you use the word "wash" when you first heard the Yejashifi coffee beans? This washing does not mean that the coffee bean is washed and then roasted / brewed, but refers to the way of obtaining coffee beans from coffee fruit, which is also the way of coffee bean treatment.

In the water washing method, the peeled and pulp of the harvested coffee fruit is peeled off by machine and fermented in a fermentation tank with clean water for 12-36 hours. the acidity produced by fermentation will decompose pectin, which will be scrubbed with clean water after decomposition, and then dried in the sun. The water washing method can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, is generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by natural drying. However, the more detailed the division of labor, the more procedures for operation and hygiene management, and the higher the risk, so washing is not necessarily equal to high quality. Qianjie Coffee believes that Qianjie Coffee thinks that the acid quality of the washed coffee is obvious, the cleanliness is better, the touch is moderate, and the quality of raw beans is the most consistent.

In addition to washing treatment, sun treatment is also a common treatment of Yejasuffi coffee beans. The method of sun treatment is simple, and the harvested coffee fruit is put directly on the drying bed for sun drying. Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after picking, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia will be exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex. Yejia Xuefei coffee bean variety

Yega Xuefei coffee beans are mostly native varieties of Essel. Ethiopia as the birthplace of all coffee beans, there are many named coffee varieties, and the race is so large that it is difficult to subdivide, so they are mixed planting and mixed harvest, and named Ethiopian native species.

What is the difference between Yejia Coffee beans and Huakui Coffee beans?

Yega Xuefei coffee beans are produced in the Yega Sheffei producing area, while Huakui coffee beans are sun-treated coffee beans from the buku processing plant in the Humbelazi producing area in the Guji producing area of Sidamo, which is the name of a designated coffee bean. Huakui coffee beans will have more obvious rose fragrance and juicy feeling, compared with Yejia Xuefei coffee beans, Huakui coffee beans will be more full and solid!

If you want to taste the flavor of citrus and green tea, Qianjie recommends buying Yega Chuefei Ding Coffee beans, and if you want to taste berries and sweet flavor, Qianjie recommends buying Huakui Coffee beans. By the way, if you want to drink the best flavor of coffee, Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.