2020 Ethiopia COE#22 Sidamo Alsi Sun Iron pickup Coffee Bean Flavor

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The COE (Cup of Excellent) Excellence Cup in Ethiopia has always been a high-profile event in the coffee circle. A total of 28 beans stood out in the 2020 Ethiopia COE Competition, with a score of more than 87 points. Among them, the three beans with a score of more than 90 are from the Sidamo producing area. Qianjie Coffee ranked 22nd in COE this year, from the Sidamo Arsi tanning iron pickup, grown by Adem Banta Sute, with a score of 87.64.

Front Street Coffee-Ethiopia COE#22

Producing area: Arsi, Sidamo, Ethiopia

Grower: Adem Banta Sute

Treatment: sun treatment

Variety: iron pickup

West Alsi

West Arsi

Located between the famous Yirgacheffe coffee growing area and Haller Hararge, West Arsi is located in the western part of the Sidamo region at an altitude of 1900-2200m. The area is named after a branch of the Oromo people who have lived here for a long time.

West Alsi consists of three woredas, namely, Arsi (Arsi), Bale (Bale) and East Shewa (Ethiopia's third-tier administrative region). About 88.52% of the population of West Alsi is Oromo, which is very important in the history of coffee because they are the first tribes in human history to drink coffee, and half of the coffee produced in Ethiopia comes from the region.

Coffee cultivation in West Alsi is based on a smallholder model, and the average smallholder farm is not large, about 2-3 hectares, but even so, they tend to be slightly larger than the usual 1.5-2 hectares in most parts of Ethiopia. Although the current coffee planting technology is still in the stage of development, compared with other producing areas, the development of coffee planting technology in West Alxi is very fast. Coffee farmers do not need to hire temporary or full-time workers, but choose coffee with the help of their families. This allows them to better control the quality of coffee, and processing stations usually pay extra for ripe red cherries, greatly increasing the enthusiasm of coffee farmers.

An old father who has been in the coffee field all his life.

Adem Banta Sute

He, a 60-year-old father of 28, described himself like this: "I grew up on a coffee farm and have been farming all my life. I won the place in this competition as a reward for my efforts."

Adem Banta Sute, who has produced 4500 kilograms of coffee on his 6 hectares of land, will sell the coffee to local businessmen before winning the prize this year. "I have never set foot in the export market because I don't have a chance, and this time each other may take advantage of the introduction to the global market, which is a great hope for me and my family."

Iron pickup variety

Typica

The COE#22-named coffee bean at Qianjie Coffee auction was shown as a tin truck in an official message.

The oldest native variety in Ethiopia, all Arabica are derived from iron pickups. The top leaf of the iron pickup is bronzed, and the bean body is oval or thin in shape; the flavor is elegant, but the physique is weak, the disease resistance is poor, and the fruit yield is low. Qianjie coffee tests tin cards from different places through cups. No matter where they are planted, tin cards have spread all over the world with their unique quiet and clean flavor, balanced characteristics, and taste characteristics.

Sun treatment

Natural

This COE#22 is treated by the sun. In Ethiopia, more than 70% of coffee fruits are treated in the sun. Traditionally, small coffee farmers are exposed to the sun in their courtyards, roofs and even roadsides, because it is much cheaper than washing. This rough treatment is also one of the reasons for the different quality of the early Ethiopian sun-dried beans.

The quality of sun-tanned coffee beans working with cooperatives and water washing station treatment plants is more stable, but it still takes more effort to do a good sun treatment, and manual manual uniform turning is needed before the moisture content is reduced to 25%. It needs to be turned every 30 to 60 minutes to avoid unpleasant excessive fermentation, which leads to higher labor costs for sun treatment.

In addition, due to the weather risk factors and the longer days of sun treatment, it takes more manpower and resources to get better quality sun-cured coffee beans. Judging from the scores of the top 28 sun-tanned coffee beans in this COE competition, good sun treatment is indeed a way of coexisting risks and rewards.

Qianjie Coffee Baking record

Qianjie coffee roaster uses Yang family 800N semi-direct fire, baking quantity: 480g. The furnace temperature is 170 ℃, the firepower is 130, the throttle is set up 3; the temperature recovery point is 1: 39: 32 ", when the furnace temperature is 100.2 ℃, the firepower is unchanged; the baking door is adjusted to 4pm in 3 minutes and the firepower is increased to 140min.

When the furnace temperature is 150.5 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When 8 minutes 39 hits 36 ", the bean surface appears ugly wrinkles and black markings, and the taste of toast obviously turns into coffee, which can be defined as a prelude to an explosion. At this time, you should listen clearly to the sound of an explosion point, to 9 minutes after the development of 30 seconds, 192.5 ℃ under the beans.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup test uses a ceramic bowl with a capacity of 200ml and a water temperature of 94 °C. The cup test grinding degree is 20 standard screen (0.85 mm), the pass rate is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dried fragrance: citrus

Wet fragrance: citrus, camellia

Flavor: citrus, litchi, honey, cream, wine, mango, strawberry

Experience of brewing coffee in Qianjie

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%)

Qianjie coffee brewing 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 ".

Cooking flavor: sweet and sour strawberries and lychees, fermented wine, creamy smoothness and honey-like finish.

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