Characteristics of taste and flavor of Yega Xuefei Coffee Bean hand Flushing difference and hierarchical system between G1and G2

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The first boutique coffee the editor came into contact with at that time was Yega Xuefei. I can't forget the elegant floral fragrance, bright sour and clean taste. It is believed that the first boutique coffee beans that many people have bought are also Yejasuffi coffee beans. Here, Qianjie Coffee will introduce Yega Xuefei to you.

Yejia Xuefei producing area

Yega Xuefei is one of the highest coffee producing areas in Ethiopia at an elevation of 1800-2000 meters above sea level on the eastern edge of the Great Rift Valley. Lake Abaya to the west has been a wetland since ancient times, which is rich in water, which also provides a good resource for the Yejiaxuefei water washing treatment plant.

Yirga, formerly a small town in Ethiopia in the district of Sidamo province, has been a wetland since ancient times-the ancient saying "Yega" means "settle down" and "Cheffe" means "wetland".

Yega Xuefei is one of the highest coffee producing areas in the world, and it is also synonymous with Ethiopian boutique coffee. With an altitude of 1700-2100 meters, it is cool and foggy all the year round, like spring all year round. the topographical environment and unique planting system provide the best conditions for the cultivation of boutique coffee beans. Yega Xuefei affiliated Sidamo producing area, because of its unique flavor, has been independent, has its own style, and has become the most famous producing area in Africa.

Yejia Xuefei coffee bean variety

Yejia Xuefei coffee variety is a local native species, small granule species, the appearance is more round, the bean body is very small, mostly between 14 and 15 orders. Ethiopia is known as the coffee natural gene bank, which has a wide variety, and it is difficult to identify and classify it. In addition, the Ethiopian government is unwilling to disclose information about these varieties because of the protection of natural coffee, so most of the coffee beans exported by Ethiopia are collectively referred to as "Heirloom" native species.

Local treatment

[washing treatment]

The washing method can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, the sale appearance is excellent, and it is generally considered to be of high quality, so the transaction price is higher than that of coffee beans refined by natural drying. However, the more detailed the division of labor, the more procedures for operation and hygiene management, and the higher the risk, so washing is not necessarily equal to high quality. Qianjie Coffee thinks that the water-washed coffee has obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans.

Washed coffee is formed by the following steps:

1. Remove floating beans

Pour the coffee beans into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the floating beans on the surface will be removed, that is, the steps of removing floating beans will be completed.

two。 Remove the peel and pulp

Through the pulp screening machine (pulping machine), the exocarp and pulp of coffee fruit are removed. It leaves pectin, endocarp and silver peel.

3. Ferment

The purpose of this step is to use biological treatment to remove pectin. The coffee fruit treated by the pulp screening machine is put into

4. Water washing

After completing the fermentation and removing the pectin, the coffee beans will be cleaned again because the fermentation bacteria and impurities will remain on the coffee beans. This step consumes a lot of water in order to clean the dry rice.

5. Drying and removing endocarp and silver peel

The coffee fruit is usually dried by a machine (or sun-dried) to reduce the moisture content to 1014%. Then use the sheller to remove the remaining endocarp and silver peel, that is, to complete the processing.

Advantages and disadvantages of washing coffee beans

[advantages]

1. All the treatment procedures of the water washing method are indoor, so the impurities in the coffee beans can be reduced to the lowest and the quality is the highest.

two。 Since the flesh is removed in the first place, there is no need to worry about mildew like the sun method.

3. The appearance is relatively complete, and the selling image is excellent.

[shortcomings]

1. The procedure is complicated and cumbersome, so the cost is much higher than that of tanning.

two。 A large amount of water will be used, and it takes 40 to 50 liters of water to obtain 1 kilogram of coffee beans, so it is less used in areas where water resources are scarce.

Flavor: due to fermentation, coffee beans usually have a bright sour and fruity flavor.

The pectin is removed by biological treatment during fermentation. after the fermentation is completed, an endless supply of living water is needed to clean up the fermentation bacteria and impurities left on the coffee beans, so a large amount of clear water will be used. therefore, it is less used in areas where water resources are scarce. Although the washing method does not need to worry about mildew, the alcohol-producing process of washing treatment will have a certain impact on the flavor of coffee, so general boutique coffee lovers do not use this method of treatment. Washed coffee tastes clean and odorless, and coffee beans usually have bright sour and fruity aromas.

[sun treatment]

Sun treatment, also known as "natural drying", is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after picking, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia are exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex.

Sun-treated coffee is formed by the following steps:

1. Collection & screening

After picking the coffee fruit will be hand-selected first to select the defective coffee fruit, including overripe, immature, moth-eaten and, of course, foreign bodies in addition to the fruit.

two。 Drying

After screening, the coffee fruit will be sent to a drying place for drying, and different regions may use different drying racks, some with tarpaulins, some with high beds, some with cement floors, etc., and the average drying time is 3 to 4 weeks. the drying process was not completed until the moisture content of the coffee was reduced to 11%.

3. Peeling

After drying, the coffee fruit is sent to the processing plant for peeling and shelling, and even polished. The peel, pulp and other parts will be removed in this step.

4. Screening and sorting & warehousing

Peeled raw coffee beans will be screened again to remove coffee beans that do not look good. This reflects the quality of the coffee drying process, over-dried coffee beans will be more fragile, peeling process will be broken into debris; while under-dried coffee beans have too much water content, water is too active, easy to breed bacteria, mildew and so on. After screening, it will be sent to the warehouse for storage until it is exported.

Advantages and disadvantages of sun treatment of coffee beans

[advantages]

Except for the first step of using water to filter out inferior beans, the other steps do not need any water, and can be used repeatedly. In areas where water resources are not abundant, this method is simply awesome.

And because sun-dried beans have irreplaceable special flavor, some excellent farms begin to take sun-dried beans seriously, such as putting them on shelves to prevent pollution and fine selection, so today we can see a lot of high-quality sun-dried coffee beans.

[shortcomings]

The sun method depends entirely on the weather, and the dryness of coffee fruit is difficult to control. If the sun is not clean, it is easy to mix with impurities. In the process of the sun, the pulp of the coffee fruit has not been removed, so it is often moldy and rotten. Therefore, in the view of many people, the quality of sun-exposed coffee beans is not controllable and the level is not too high.

Flavor: sun-cured coffee beans have uneven appearance and different colors, but because the coffee beans ripen naturally inside the fruit and are not disturbed by the external environment, the sun-cured coffee beans have a stronger flavor, fermented like wine and sweet.

Yega Xuefei coffee sun treatment is to screen the available coffee berries, and then put the whole coffee berries with intact pulp and peel in the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method with high-intensity human labor. cut off contact with the ground, prevent the smell of soil in the process of sun exposure, and create an extremely clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the coffee beans are taken out from the coffee berries, the sweetness can be imagined.

Yega Xuefei coffee bean grading system

Before the advent of ECX (the Ethiopian Commodity Exchange Ethiopian Commodity Exchange, established in 2012), CLU (Cupping and Liquoring Unit, a division of the Ethiopian Ministry of Agriculture) had export grades for washed coffee beans as G1 and G2, while those exposed to the sun were G3, G4 and G5, which means that the highest grades of sun-dried beans were Grade 3-G3.

After the emergence of ECX, its grading system for Ethiopian coffee beans was divided into two aspects.

On the one hand, the defect rate of coffee beans is graded. For every 300g of raw beans exported, the defective beans are less than 3, and the grade is G1. For every 300g of exported raw beans, there are 4-12 defective beans with a grade of G2.

After the establishment of ECX (Ethiopia Commodity Exchange) in 2008, it was graded by the combination of physical properties of raw coffee beans and cup flavor characteristics.

ECX defines all coffees as unwashed and washed as three types:

a. The number of defects in Speciality is less, and the cup test has high flavor quality.

b. Commerical does not reach the boutique grade, but it is higher than the domestic consumption grade (Local / Domestic).

c. Local / domestic (Local / Domestic) coffee with relatively poor flavor caused by many defects (unripe beans), out-of-season and poor storage. (Ethiopia digests internally and does not circulate in the international market)

Among them, boutique and commerce are aimed at the export international market. The grading standards of different types are slightly different.

The difference between G _ 1 and G _ 2 of Yejasuffi

[appearance comparison]

The appearance of raw beans, G1 and G2 are very similar in size and shape, while G2 is easier to find defective beans such as moth-eaten beans.

[flavor comparison]

Then make a cup test comparison, through the cup test of these two kinds of water-washed Yega Xuefei G1 and G2, we get the following results:

The common performance of G1 and G2 is citrus, fruit tea, honey, berry flavor, the difference is that G1 is cleaner and more clearly identified, while G2 taste is a little light and slightly cloudy. The G1 is slightly better in terms of sweetness.

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