Introduction of Ethiopian Yega Sheffielia Solar G1 Flavor introduction Beloya treatment Station

Ethiopia Yega Sheffield Biroya

Sun G1

Country of origin: Ethiopia

Producing area: Yega Sheffield Kochel

Processing station: Biloya Beloya

Altitude: 1870-2100m

Variety: local native species Heirloom

Treatment method: sun treatment

Grade: G1

Production season: 2020

Production area introduction

Yega Xuefei is a famous boutique coffee producing area in Ethiopia. In 1995, Ethiopia redivided the region, and the famous coffee producing region, Yega Sheffield, was planned in the new SNNPR in the Gedeo area. Yejashafi is located in the center of Gideo, 25 miles south of the town of Yegashafi is the Cochel producing area.

The Beloya processing station is named after the town where the place name is Kore Biloya, which is located in the Cochelle region of the Yegashefi coffee region in the Gideo district. The coffee at the Biloya treatment station is picked and transported by 211 small farmers nearby. These coffees grow at high elevations of 1870-2100m.

The Biloya treatment station was built in 2001 and can handle nearly 1 million kilograms of coffee and cherries every year. The 138elevated drying beds in the treatment station cover an area of 2.5ha and cover a land area of 1700 square meters. The Biloya treatment station encourages farmers to bring the best coffee to the station to improve the quality of coffee by providing prizes and incentives to the farmers with the highest quality coffee.

Like most coffee growers in other parts of Ethiopia, coffee growers near Beloya grow coffee along with other crops such as bananas and corn. The hills and forests of the area are dense, and the unique trees provide a good shade to ensure the native species of Arabica planted here.

Coffee variety

This batch of coffee varieties are native to Ethiopia, and most Ethiopian varieties will be named after this name, in fact, because Ethiopia has too many varieties, it is like the natural gene bank of Arabica, on the one hand, there are many varieties, and it is difficult to identify and classify them, on the other hand, the Ethiopian government is unwilling to disclose the information of these varieties for the sake of protection, so it is collectively called "native species" (Heirloom).

Treatment mode

This batch of coffee uses the way of sun treatment and scaffolding to dry. During the harvest season (October to mid-January), when farmers bring fresh red fruits of coffee picked from trees to the cleaning station, they first have to visually check to make sure that each bag of coffee received is full of red fruit.

First of all, separate the coffee fruits sent to the cleaning station by hand to remove the defective coffee fruits with lower density. Then spread the qualified coffee fruit flat on the elevated drying bed for drying, which takes about 21 days. Dry the coffee fruit until the moisture content is about 12%. During the sun, Biloya's staff will check and remove overfermented and mold-infected coffee fruits, giving the coffee a clean and elegant flavor.

After the completion of the sun drying process, the peel, pulp and sheepskin of the coffee fruit are removed by a sheller and packed into storage.

Baking curve

Test the flavor by cup

Cooking scheme

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".