What kind of coffee is washed Ye Jia Xue Fei? What kind is Ruixing Ye Jia Xue Fei SOE American coffee?

There is a series of rations beans on the bean list of Qianjie Coffee, which includes seven major coffee producing areas, which highlight the "regional flavor" of coffee producing areas by natural treatment and appropriate roasting degree respectively. Among them, Qianjie thinks that the washed Yejia Xuefei coffee is the most recognizable.

When it comes to Yega Chuefei, acid is its typical feature. Shallow baking retains its unique floral and honey-like aroma, and the use of water washing highlights the bright acidity of Yega Snow lemon and citrus.

As can be seen from the map, Yegashafi is a small town, administratively belonging to Sidamo, the province of Sidamo in Ethiopia, located in the central and southern part of the country, with an elevation of more than 2,000 meters, making it one of the highest producing areas in Ethiopia. Local farmers will plant coffee trees in their own backyard, or mixed with other crops in the farmland, the yield per household is not much, it is a typical rural coffee. There is a significant temperature difference between day and night at high altitude. coffee trees grow slowly, take longer for fruit ripening, and accordingly store more aromatic substances.

Qianjie this washed Yega Chuefei rations bean is selected from the native species of Heirloom, also known as the Ethiopian heirloom variety. In Ethiopia's primeval forest, there are a wide variety of coffee and countless genes, which is very difficult to identify, and the local government wants to protect these species from disclosure, so they are collectively referred to as "native species". Yejia Xuefei coffee varieties are native to the local species, with small particles, different shapes and sizes, and a more round appearance, mostly between 14 and 15 mesh.

The reason why Yejia Xuefei has such a distinct style, in addition to the innate local conditions, a large part of it is due to washing treatment. Ethiopia generally has a high altitude and abundant sunshine, which is quite suitable for drying coffee fruits in the sun. The traditional sun treatment is too rough, each coffee farmer can be carried out in his own yard, will be directly spread on the roof, the ground drying, rough methods have brought a lot of unpleasant taste, but also caused uneven coffee quality.

The producing area where the water washing method is used must build a washing pool and be able to introduce an endless supply of running water, resulting in higher production costs. During the treatment, put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. Impurities and defective beans are removed in each step, so the quality of raw beans is more uniform, and the final transaction price is higher than that of natural drying coffee. Washing not only greatly reduces the defect rate of coffee, but also wins Yega Xuefei fresh citrus tone and elegant white flower aroma, with a bright, delicate and clean overall flavor.

In the past, most of the coffee we drank was bitter, and the reason why the coffee was bitter was mainly because the roaster roasted the coffee beans deeply, and the main flavor was nuts and dark chocolate. With the emergence of the concept of boutique coffee, in order to retain more acidity, the roaster roasted the Yejashafi coffee only to a proper light degree, and the lightly roasted Yejasuefi showed a pleasant sweet and sour fruit and the smell of white flowers, which can be said to have opened a new era of sour coffee. Like sweet and afraid of bitterness, which is precisely the popular taste, which is why Yega Xuefei is so popular all over the world.

Luckin Coffee signed an agreement to purchase a total of 1000 to 2000 tons of boutique coffee beans each year from 2021 to 2023 in the Yega Sheffei producing area of Ethiopia, and to launch the Yega Sheffei SOE coffee. It is a single espresso made from the exquisite Yegashifi coffee beans extracted by an Italian coffee machine. In order to highlight the flower and fruit aroma, Yega Xuefei, who makes SOE, uses medium-shallow roasting to make espresso, which can be added to water is SOE American coffee, and mixed with milk is SOE latte. Yega Xuefei SOE coffee not only does not have the mellow and bitter taste of traditional deep-roasted American coffee, but presents a fragrance spectrum like fruit tea, which was once popular on all major online platforms.

In the shops of Qianjie coffee, Qianjie is usually produced in the form of hand flushing to feel the aroma of coffee in the form of black coffee.

The cooking parameters of Yega Xuefei:

Filter cup: V60 water temperature: 92-93 degrees Celsius powder: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.

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