What are the varieties of Yejiaxuefei Coffee beans? introduction to the flavor characteristics of Yejiaxuefei producing area

Like the vast majority of Ethiopian coffee beans, Yejasuffi is an Ethiopian native species, also known as Heirloom native species.

In the dictionary, Heirloom refers to "the precious property of generations", that is to say, coffee is an irreplaceable "treasure" for the Ethiopian. Ethiopia, as the hometown of Arabica coffee, has tens of thousands of native species of Arabica coffee. Heirloom coffee is usually identified and identified by growers based on years of experience, because the number of varieties is so large that it is almost impossible to test and verify them on a larger scale. At the same time, the local government wanted to protect these unknown varieties from practitioners from various countries, so they decided to name these varieties with "Heirloom".

Ethiopia is the birthplace of Arabica coffee, and its thousands of Heirloom species make it a unique producer. Heirloom native species are generally small particles, more round appearance, the shape will not be very uniform, mostly between 14-15 mesh. After post-processing and baking, it often shows elegant flower and fruit flavor in the cup test, which is deeply loved by people. Coffee as a crop, the performance of its flavor is naturally inseparable from the innate factors of variety and soil. Qianjie believes that Essel coffee can have charming aroma and fruit tone, which is largely due to the unique planting environment and the excellent quality of the original species.

The famous Yegashafi is a small town in Ethiopia, about 1700-2200 meters above sea level, the temperature is low, the growth rate of coffee is relatively slow, there is enough time to accumulate more nutrients and flavor substances. Because of the unique flavor and high quality of the coffee beans, Ethiopian farmers compete to take pride in the flavor of their coffee.

Originally under the management of Sidamo in Sidamo, Ethiopia, the Yega Xuefei producing area became independent from the Sidamo producing area and became an exclusive Yega Xuefei producing area because of its unique flavor and growing reputation. The town is foggy, like spring all year round, with a gentle breeze, cool but not hot, rain but not damp, and no cold damage in winter, so it is very suitable for the growth of coffee crops.

As we all know, in Ethiopia, which is located on the African continent, water is very scarce, and coffee is traditionally dried naturally in the sun. Due to rough techniques, coffee beans are directly thrown into the mud or roof to dry, coffee is easy to absorb the smell of soil on the ground, or uneven heating leads to excessive fermentation, which ultimately affects the quality of coffee. In order to improve the quality of coffee, the Ethiopian government introduced more advanced washing technology and related equipment from Central and South America in 1972. Let Yega Chuefei coffee flavor presents a fresh citrus tone and elegant white flower aroma, the overall flavor is bright and delicate. As a result, Yega Xuefei became independent from the Sidamo producing area and became a well-known producing area in the coffee circle today.

When Yega Xuefei coffee beans are produced on the front street, they are usually in the form of hand flushing. If you are a newcomer to the coffee circle, Qianjie recommends a water-washed Yejiachefi grain bean, which is selected from Ethiopia's native coffee beans and roasted in a medium and light degree. Qianjie's rations bean series allows friends who have just come into contact with coffee circles to taste the basic flavor of the producing area at an affordable price, and the design of small packages can also avoid endless waste.

Water washing Yega Xuefei hand flushing suggestion

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.

Washed Yega Chuefei coffee flavor: the entrance has the aroma of jasmine, lemon, citrus, green tea, with the change of temperature, there are berries, cream, sugar cane aftertaste, the taste is clean and sweet.

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