What grade is Guoding Ding Ye Jia Xuefei? What flavor does Yega Chuefei have? is the coffee made by hand good?

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Yega Xuefei, originally a small town in Ethiopia's Sidamo province, is loved by many coffee people because of its fresh flavor and bright acidity. It is also one of the coffee producing areas in the global coffee industry.

Compared with the traditional coffee with only mellow taste in the past, the emergence of Yejassefi coffee beans has subverted many friends' understanding of the taste of coffee. Bright citrus acid, fresh flowers, honey-like sweetness and tea-like sweetness after swallowing have moved countless Chinese who grew up in tea culture.

Yega Chuefei coffee beans are so delicious, Qianjie coffee believes that there are three reasons: high-altitude cultivation, natural mixed coffee varieties and pure, traditional coffee treatment.

Yega Xuefei is located at an altitude of 2000m in Ethiopia's Sidamo province. The high altitude makes the temperature difference between day and night, which slows the growth and ripening of coffee, so the coffee has more time to form a delicate flavor.

Since Ethiopia is the birthplace of all coffee varieties, there are still many wild / native coffee varieties in Ethiopia that have not yet been discovered and certified. Due to the large number and complexity of varieties, most of the coffee trees planted by Ethiopian farmers are not subdivided, all of them are mixed planting and mixed harvest. These coffee varieties are also named Heiroom (family heirlooms).

Therefore, there are differences in the size of coffee fruits that do not need varieties, so Qianjie Coffee observed that coffee beans in Ethiopia will show a state of different sizes, which is a normal phenomenon, and it is also a characteristic of coffee beans in Ethiopia.

In Ethiopia, due to local climate and conditions, people tend to use the most traditional treatment in the process of extracting coffee beans: washing and tanning.

Washed coffee beans only after the coffee fruit is harvested, first pick out the bad fruit, then remove the peel and pulp and put it in a clean pool to ferment and decompose the pectin, then wash it with clean water and dry it in the sun. After testing the coffee cups in front of the street, it is found that the coffee beans treated with water have a very clean and bright acidity and flavor, and can also clearly let everyone feel the quality of coffee beans.

Sun-dried coffee beans only after the coffee fruit is harvested, pick out the bad fruit and then directly take it to the sun to dry. After testing the coffee cup in front of the street, it is found that the sun-treated coffee beans have a very full sense of sweet and sour, with soft fermented aroma at the same time.

In the Yega Xuefei area, because it is rich in water resources, the coffee beans in the Ye Jia Xuefei producing area are mainly washed. The most representative is the "medium and shallow roasting-Yejasuffi Guoding Cooperative Coffee beans" sold in Qianjie Coffee.

Qianjie Coffee-Yega Xuefei Fruit Tintin Cooperative Coffee Bean producing area: Yega Xuefei Gedeo Zone producing area producer: Guoding Ding Cooperative altitude: 1900-2300m varieties: local native species (Heirloom) treatment method: washing treatment

As the Yejassefi coffee beans are grown at high elevations, the texture is hard, and the medium and shallow roasting does not bring much change to the structure of the coffee beans. Therefore, for Yejia Xuefei, a coffee bean with flower and fruit seasoning at high altitude, Qianjie will use a water temperature of 90-91 degrees Celsius and the grinding degree of fine sugar (80% of China's No. 20 standard sieve).

Three-stage extraction: the first stage is steamed with 30g water for 30 seconds, the second stage is injected with 95g hot water, the powder layer is reduced to half, and the third stage 100g is injected until all the coffee is filtered. Pay attention to the center point to start water injection, the whole process of small flow soft circle, to avoid uneven extraction.

Fruit Ding hand-made coffee flavor performance: ground with elegant jasmine and citrus-like acidity. After the extraction, the entrance of the coffee can feel the bright acidity of lemon, the sweetness of sugarcane, the taste of green tea and the lingering finish.