Ethiopia washed coffee beans 2020TOH champion Gujiulaga Uraga washed coffee

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Sela Gejaba processing station from Ethiopia's Gujiuraga region won the TOH 2020 competition with 89.9 points. The champion coffee beans arrived in China in early December, and Qianjie Coffee was also the first to start this coffee bean for "big bottom".

Front Street Coffee--Ethiopia 2020TOH Wash Group Champion Coffee Bean

Production area: Gujiulaga, Ethiopia

Processing station: Sela Gajaba processing station

Breed: Ethiopian native variety

Altitude: 2170m

Treatment method: washing treatment

TOH Green Bean Contest

Taste of Harvest

The TOH Green Bean Competition is the most important green bean competition in African coffee growing countries every year, which is called the East Africa Taste of Harvest Competition (TOH). The tournament is similar to the Cup of Excellence (COE) in Central and South America. The TOH Green Bean Competition has become an arena for discovering the best coffee in 12 African producing countries, including Kenya, Ethiopia, Uganda and Congo.

The TOH competition process is as follows: in the preliminary round, the batches with cup test below 80 points are eliminated first, and the highest quality green beans from each region are gradually selected to enter the national competition. Then, the domestic judges and international judges adopt the standard based on the American Fine Coffee Association (SCAA) to conduct cup test and score, and the highest score is the annual national champion.

Wulaga/Wulaga

Uraga

The coffee beans that Front Street bought this time came from Uraga, a sub-region of Ethiopia's Guji. Since Gugi became independent from Sidama, it is undoubtedly the most popular coffee producing area in recent years. Guji is located in the southeast of Yegashefi and is an area with complex terrain changes such as high mountains, valleys and plains. The geology of this area belongs to nutrient fertile black soil (Vertisol), the soil depth is nearly two meters, and the average altitude is above 1800 meters. The geographical characteristics of the significant temperature difference between day and night, so that the local production of high-quality coffee with all the conditions.

Uraga is a sub-region of Guji region, with an altitude of 2300m. Although the town of Uraga is located in the Guji region, it is geographically closer to the alpine area of Yegashefi at an altitude of 2200 meters. Before the Gugi region became known, most of the coffee beans processed by Uraga's processing plant would be sold under the name Yegashefi. After the Ethiopian Commodity Exchange (ECX) declared the Guji production area as an independent production area, the western high mountain area of Uraga was directly identified as a production unit by the name of the village or cooperative and marked on the sack. The Uraja region has also won the TOH championship several times in recent years.

Sela Gajaba processing station

Sela Gajaba water washing station is located 12 km away from Uraga town. The surrounding area is tree-lined, and several mountain ranges provide the perfect setting for growing quality coffee. The Boye River flows through the area and irrigates coffee farms of small and medium-sized farmers.

water washing process

Washed

The TOH champion beans from the front street this time come from the washing group. It was easy to become a champion, just like Miss World. Without absolute strength, it was impossible to become famous. Of course, coffee beans also had to be civil and military. Coffee processing must be strictly and carefully controlled and screened in all aspects, manually picking fully ripe fresh coffee fruits as raw materials, this is the first step in coffee quality assurance, before coffee processing, you can see beautiful and ripe red fruits in the sun is particularly attractive. After picking the coffee fruit, it will enter the washing process after careful selection.

The method comprises the following steps of: putting the screened coffee fruits into a peeling machine, and initially removing the peel and pulp; putting the green coffee beans with residual pulp pectin into water, and fermenting for about 18-36 hours; after fermentation, putting the green coffee beans with parchment paper into a flowing water tank for washing, and removing the pulp and pectin; and drying the coffee beans after washing or drying the coffee beans by a dryer, and reducing the moisture content to about 12 percent. Finally remove the parchment from the green coffee beans. Front Street, through the cup test, believes that the washing treatment highlights the brightness of the uraga coffee bean acids, and the overall feeling is biased towards the floral and citrus acid characteristics of the yega-shefi region.

Front Street Coffee Roasting Records

Yang Jia 800N (baking capacity 300g) is adopted by the baker in Qianjie Street: the furnace temperature is 180℃, the fire power is 130, the damper is opened to 3; the return temperature is 136 ", when the furnace temperature is 140℃, the damper is opened to 4, and the fire power is unchanged; when the furnace temperature is 151℃, the bean surface turns yellow, the grass smell completely disappears, and the dehydration stage enters, the fire power drops to 110.

8 37", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as the prelude to a burst, this time to hear the sound of a burst point, to 9 39" to start a burst, the damper does not open to 5, a burst after the development of 100 ", 193.2℃ pot.

Front Street Coffee Cup Test Report

Front Street Coffee will test the coffee beans within 8-24 hours of roasting. The front street barista uses a 200ml standard cup to measure the bowl, with a 20 standard sieve passing rate of 70%-75% grinding degree, powder amount of 11.1g, water temperature of 94 degrees Celsius. Grind first to smell dry incense, then fill the bowl with water. Wet aroma confirmation, 4 minutes later, residue breaking and residue fishing, flavor evaluation.

Dry fragrance: floral fragrance

Wet fragrance: citrus

Flavors: Jasmine, lemon, berry, grapefruit, honey, green tea

Front Street Coffee Brewing Experience

Filter cup: V60#01

Powder:15g

Powder water ratio: 1:15

Water temperature: 91°C

Grindability: medium and fine grindability (No. 20 sieve bowl sieve powder to 78%)

Front street brewing technique: wet filter paper and preheat filter cup and coffee pot first. Steaming with 30g water for 30s, injecting water in a circle to 125g with small water flow, stopping injecting water to 225g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 2.05 "(steaming-starting timing).

Brewing Flavor: Citrus acidity, jasmine aromas, grapefruit tea, honey aftertaste.

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