Yega Xuefei Coffee Bean producing area and its treatment the taste characteristics of Yega Xuefei how to cook it to taste good

Ethiopia, a country full of wonders, is where Arabica coffee comes from. Among them, Yejia Xuefei is accepted by the public because of its clear and bright flavor, and is called "the entry bean of coffee lovers". Now let's take a brief look at Yega Chefe Coffee!

Origin information

Ethiopia is located at 6 ~ 9 degrees north latitude and 34 ~ 40 degrees east longitude. It is located in the center of the Horn of Africa and is a landlocked country. There are mainly mountain plateaus in Ethiopia, and the central and western regions are the main part of the plateau, accounting for 2% of the total. The East African Rift Valley runs through the whole territory, with an average elevation of nearly 3000 meters, which is known as the "roof of Africa". The advantages of latitude and high altitude make the coffee here have good quality.

Yega Xuefei is a small town in Ethiopia, 1700-2100 meters above sea level, located in the northwest of Sidamo Province, with mountains and lakes. It is one of the highest coffee-producing areas in Ethiopia and is synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times, the ancient saying "Yega" means "settle down", "Xuefei" means "wetland", and Yejia Xuefei means "let us settle down in this wetland". Strictly speaking, Yega Xuefei is a by-product area of Ethiopia's Sidamo producing area (Sidamo), located northwest of Sidamo, and the mountain with water is one of the highest coffee producing areas in Ethiopia. It is independent because of the special mode of production and flavor here. In addition to the small town of Yega Xuefei, it also includes three by-product areas such as Wenago, Kochere and Gelena/Abaya around it.

On the grading of Yega Xuefei

All coffee is classified in the sun and washing according to the treatment method, and according to the physical system and cup test, all kinds of quality are divided into G1-G9 nine qualities, the grade standard is "American Fine Coffee Society" SCAA, the smaller the Arabic numeral is, the higher the grade is, the G1 Yega Chuefei style is distinct, and the flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone.

Treatment method

Washing method

Washed coffee consists of the following steps: bean selection, pulp removal, hair alcohol, water washing, drying, shelling, selection and classification. The ripe coffee fruit is selected by soaking and screening. After mechanical peeling, the mature coffee fruit is either fermented in a fermentation tank, and the pectin is removed by making use of the bacteria 'ability to decompose the colloid, or a more powerful machine is used to brush all the colloids off the surface of the raw coffee bean. After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%. The coffee treated by washing has the advantages of clear flavor, obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans.

Solarization method

Sun treatment is the oldest treatment of coffee beans, which is also known as "natural drying". In this method, coffee beans are directly exposed to the sun, in which the exposure days are as long as 27-30 days. in the process of drying coffee, it is worth noting that excessive sun exposure will cause coffee beans to break up and lead to bad beans, although the operation process is relatively simple, but the sun-treated coffee beans do not look good. Therefore, it is unpopular. Different from the clean flavor of water washing, sun-dried coffee beans are more complex and have outstanding comprehensive flavor.

The biggest difference between water washing and sun treatment is that the sun treatment lacks two processes of removing floating beans in large water tank and pulp filter to remove immature fruit, so the rate of defective beans in sun treatment is higher.

Next, let's compare Yega Xuefei with different treatments of Qianjie coffee.

Front Street Coffee Yega Chuefei Sun Red Cherry Coffee beans

Producing area: Esseyega Chuefei

Manor: Altrand Manor

Altitude: 1700-2200m

Variety: native species

Treatment method: sun treatment

The dried aroma of sun red cherries exudes strong fruit aromas, with strong dried fruit aromas, strawberry, mango and apricot jam aromas. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

Front Street Coffee Yega Sheffield Ding Ding Coffee beans

Producing area: Esseyega Chuefei

Production: Guoding Dingding Cooperative

Altitude: 2000-2100m

Variety: native species

Treatment method: washing treatment

The dry aroma of washed fruit shows fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

The suggestion of cooking in Qianjie

Filter cup: V60 # 01

Water temperature: 90-91 ℃

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ fine sugar size (20 standard sieve pass rate to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, 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 (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.