Can Arabica coffee beans be flushed by hand? introduction to the producing areas of varieties with flavor and taste characteristics

Can Arabica coffee beans be flushed by hand? introduction to the producing areas of varieties with flavor and taste characteristics

Yegashafi, this has something to do with the way it is named: in the case of Yegashafi, it is a small town in Ethiopia, so the coffee produced in this town is named Yegasheffi. there are also different small producing areas and estates or cooperatives in the town, such as a place called Kochel and a cooperative called the Rico Cooperative, and most of the coffee they produce is native to Arabica. So we can call the name of this coffee: the original species of the Rico cooperative in the Yega Fischer producing area of Ethiopia!

So to put it simply, in addition to saying that it is Robusta, almost all the coffee beans you can come into contact with are Arabica beans! However, the varieties of sublines grown in different places are different.

Generally speaking, the most suitable water temperature for brewing coffee is between 88 and 94 degrees Celsius. Avoid using boiling hot water to brew coffee. The amount of coffee beans used to brew coffee after boiling for 1-2 minutes must be enough. using too little coffee powder may make it tasteless, but do not put too much at a time. The standard amount of coffee is to brew a cup of coffee (about 180cc) with two flat spoons (about 15 grams) of coffee beans (powder). In a cup of coffee, more than 98% of the ingredients are water. The importance of water is beyond doubt! If you use bad water to brew coffee, even using the best beans is in vain-because bad water can destroy the best coffee. Even a simple filter kettle can filter out many bad substances for tap water, making the brewed coffee more fragrant, strong and mellow. Like making tea, you should avoid using distilled water. If the tap water in your place is of poor quality, using clean mountain spring water is also an ideal way.

Bourbon

"Bourbon" bourbon is an ancient and excellent variety juxtaposed with iron pickup, and some botanists believe that bourbon is an early variety of iron pickup after it was transplanted to Yemen.

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed bourbon". It is characterized by a caffeine content of only half, low output, weak physique, and extremely rare, just like a weak aristocratic teenager.

In addition, the biggest thing that iron pickup and bourbon have in common is that they both need the protection of shade trees. if there is no shade tree to help it block the sun, it is not only not conducive to its growth, but also greatly reduces the flavor of coffee beans.