How to cook red cherry by hand & red honey to treat red cherry coffee beans

In the front street cafe, a dazzling variety of coffee menus, Ethiopia's Yega Sheffield has always been loved by every coffee lover. On the menu bar in Ethiopia, red honey red cherries and sun red cherries written in the first and second line are particularly eye-catching. This time Qianjie Coffee will talk about what is red cherry and what is the difference in the flavor of red cherry coffee with different treatments.

Yejia Xuefei

Located in the highland of Sidamo, Ethiopia, at an altitude of 2,000 meters, Yega is one of the highest coffee-producing areas in Ethiopia. The coffee produced here is called yirga cheffe. "yirga" means to settle down, and "cheffe" means "wetland", so it originally means "let us settle down in this wetland". The town is located on the east side of the East African Rift Valley.

Red Cherry Project

The "Red Cherry Project" (ORC) is a project to improve the quality of small-scale farms. In 2007, Trabocca, the largest raw bean manufacturer in the Netherlands, proposed the "Red Cherry Project" in pursuit of high-quality Essex beans.

The plan requires that raw coffee beans should be picked not only by red fruit, but also by hand, but this is only the most basic requirement, and the plan is far from simple. The main purpose is to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce small batches of beans of about 1500 to 3000 kilograms (25,50 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which makes a big difference in the flavor of brewed coffee. So careful-eyed and industrious Ethiopian women are important drivers of the Red Cherry project.

The red cherry project is also a reinforcing method, which makes the farm pay more attention to the process of selecting beans. The prices of these coffee are also relatively high. Red cherry operations include washing, sun-drying beans, half-washing, half-sun, experimental coffee and so on. The main producing areas are Yegashifi, Sidamo, Penga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, etc., and joined the Coroja Golocha producing area in 2011 (near Harald). These are unique flavors and can fully show the flavor of Ethiopian coffee. Trabocca will choose from the coffee after receiving it. Farms that have passed cup quality tests conducted by offices in Ethiopia and the Netherlands will pay large bonuses. Trabocca, the promoter of the Red Cherry project, has invested all the profits made over the past few years in cooperative farms.

What is sun treatment and what is red honey treatment?

Sun Yega Chuefei has strict harvest standards. Before the fruits are exposed to the sun, the unripe green fruits or defective fruits are removed manually, and the damaged or moldy fruits are removed again in the process of sun exposure. Two weeks later, when the sugar and essence of the pulp all seep into the coffee beans, and the water content is reduced to 12%, the hardened pulp, pectin layer and pods are scraped clean with a planer, and the coffee beans taken out have to be tested for density and color to eliminate the defective beans. Then the workers pick out the defective beans with the naked eye and screen them layer by layer. Therefore, the obtained coffee beans are fine, ensuring their cleanliness and vulgarity, and with a strong and charming fruit quality.

The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method washes it away with clean water, but this direct drying method has been born because of the limitations of water resources in some high-altitude areas. Pectin mucous membrane is the part with the highest content of coffee fructose, and it is also an important part of coffee fermentation. It can be said that 80% of this part determines the supply of nutrients in the process. Yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey hardly removes pectin.

On behalf of coffee beans-Qianjie Coffee Ethiopia Yega Xuefei Sun Red Cherry & Red Honey Red Cherry

Producing area: Yega Xuefei idido

Planting altitude: 2000-2200m

Treatment method: red honey treatment

Variety: native species

Producing area: Aletaland Manor Yegashifi

Planting altitude: 1700-2200m

Treatment method: sun treatment

Variety: Ethiopian native species

Baking suggestion & cooking temperature

When roasting two types of red cherry coffee beans in Qianjie Street, in order to retain more of the sour characteristics of citrus and berries in Yegashiffe, and to better show the fermentation feeling of sun treatment and the sweetness of red honey treatment, Qianjie roasters used medium-light roasting of these two types of coffee. The suggestion for shallow baked beans is 90-91 ℃. The aroma and acidity of shallow baked beans can be extracted with higher water temperature, because the quality of shallow baked beans is hard, and increasing water temperature can increase the extraction efficiency of coffee powder and avoid unpleasant flavors such as acidity.

How to brew two red cherries in Qianjie Coffee

Qianjie Coffee uses Hario V60 filter cup when brewing beans from Yega Chuefei area. V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

Qianjie cooking parameters:

Water temperature: 90-91 degrees

Powder content: 15g

Degree of grinding: degree of grinding of fine sugar

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. The drip filtration is completed in 1 minute and 55 seconds. Remove the filter cup and complete the extraction.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.

Red honey red cherry cooking flavor: it smells of ginger flowers, citrus, lemon and fruit sugar in the mouth, Cunninghamia lanceolata in the middle, honey sweetness in the middle, oolong tea in the end and long-lasting cream finish.