Yega chiffon Wauka flavor

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African bean flavor: Ethiopian coffee has a strong orange flavor, Kenyan coffee has a strong raspberry flavor, as well as sour aromas of black plum juice and grapefruit, and sweet sugar cane. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the biggest features of African beans and attract coffee fans to delve into.

Ethiopia is an agricultural country with a history and tradition of coffee origin. Yega Chuefei is one of the producing areas south of Sidamo, with about 12 million people engaged in coffee production and is a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking.

Most of the refining methods of Yirgacheffe are water washing (washed), which is placed in the washing tank for about 72 hours to be fermented and shelled, and some of the acid produced in the process of gelatinous fermentation will enter the bean. At the same time, because there is no pulp and gum attached to the parchment during drying, the unique fruit aroma of sun beans is missing, the flavor tends to be clean and bright, and the acidity is more obvious. Dry directly outside the factory building. After the raw beans are manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, they are traded and exported through competitive bidding.

If you are very fond of African beans, it should be easy to find that Ethiopian beans are generally of different sizes and have significantly lower evenness than those in Kenya. Whether it is Yega Xuefei or Sidamo, whether it is washing or sunlight, sometimes the same batch of coffee beans can be seen to be significantly different in baking color and particle size. Nearly 2000 coffee varieties have been recorded in Ethiopia, including 1927 native varieties and 128 imported varieties. So just by looking at the appearance, Esther's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

[the difference between washing and sunbathing] tasting | what is the difference in the taste between washed and sunburned Yega Chuefei?

Raw beans: generally, washed raw beans are turquoise, and sun-washed raw beans are yellowish green.

Cooked beans: there is more silver skin washed in water and less in the sun.

[Yechuefi aricha, Ethiopia] (light sun baking)-light fermented wine, sweet orange, spices, honey sweet, Aricha processing plant sun Ariga is the highest grade of G1 by ECX, from raw bean appearance, consistency, freshness to dry aroma and flavor are excellent.

[Yega Sherphine Woka, Ethiopia] (slightly roasted by water washing)-lemon, kumquat and white grape juice, the Waka Cooperative joins the famous Yejia Sheffield Coffee Farmers Cooperative Union to produce quality washing Ethiopia can reach the highest level of G1.

Flavor: this bean is delicately washed, making the bean more sour and delicate, showing the sour taste of yellow lemon, the sweetness of caramel, the flavor of cream, lemon black tea, and the floral aftertaste.

Woka Cooperative was founded in 2005 and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high quality sun Ye Jia Xuefei. The Waka Cooperative has about 300 coffee farmers. YCFCU was founded in 2002 and includes 26 other cooperatives serving more than 45000 coffee farmers.

Woka is located in the southeastern Jietipu producing area (Gedeb) of Yejia Sheffield. In the early years, the area used the name of Waka to export locally produced coffee beans, or handed over to the Waka Cooperative for processing. But in the past two or three years, independent and single sources have been excavated by coffee hunters all over the world, such as Banko Gotiti, Banko Dadhato, Halo Bariti, and so on. Guodingding Village is the first village area that was independent a few years ago, and many self-employed small farmers were also members of the Waka Cooperative, so the technology of producing coffee is not to mention.

Woka Cooperative, located in the south of Gedeb District, was founded in 2005, and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high quality sun Ye Jia Coffee Farmer. The Waka Cooperative has about 300 coffee farmers. YCFCU was founded in 2002 and includes 26 other cooperatives serving more than 45000 coffee farmers.

Qianjie recommendation: segmented extraction of three-stage water injection

The layers are richer, and the flavor of the front, middle and back of the coffee can be clearly defined. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction:

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Japanese little Fuji R440)

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g