The difference between Sidamo and Yegashifi Coffee beans introduction to the taste treatment method of Sidamo coffee flavor description

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When a partner comes into contact with boutique coffee for the first time, but do not know what flavor they want to taste, the baristas of Qianjie Coffee will usually introduce Ethiopian beans on our bean list. Most of the coffee beans from this country are sour and have strong fruity and floral aromas, which makes most coffee lovers fall into it.

When it comes to Ethiopian coffee, the Ethiopian coffee bean list of Qianjie Coffee is dominated by the producing areas of Yega Xuefei and Sidamo, which is intended to allow friends to taste the differences in flavor between the two connected producing areas.

To understand the beans in these two producing areas, we must first understand their history. In fact, Yegashafi was originally a by-product area of Sidamo, a province of Ethiopia, and Yegashafi is a small town in Sidamo province. In that case, what is Yega Xuefei that we often talk about? What is the flavor of Yejia Sheffield?

Yega Xuefei is a synonym for Ethiopian boutique coffee beans. The word Yirgacheffe, "Yirga" means "settle down", and "Cheffe" means "wetland", so "Yega Xuefei Yirgacheffe" means "let us settle down in this wetland".

Ethiopia is a magical country. It is the origin of coffee beans grown in Arabica. The Kaffa forest is the beginning of all this, and Ethiopia is one of Africa's leading coffee producers.

And many novice coffee lovers who come to Qianjie will order a cup of Yega Chuefei or Sidamo first. However, in the coffee shops in Qianjie, there was more than one bean in these two producing areas, and when asked which one the guests wanted, they could not answer.

Yega Xuefei may be just a coffee producing area for us, but for people who have lived there since childhood, it is their home. So they will try harder to protect the place where they live. That also means that local farmers will take good care of their coffee crops. Coffee from coffee beans in the former street can see their deep love for the land under their feet, and every coffee bean is not easy to come from.

Yega Xuefei's coffee tree was planted by European monastic monks, and later changed to the responsibility of farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives. Most of the Yejiaxuefei coffee beans are treated by washing, and only a few of the best beans are treated by the traditional Ethiopian sun treatment. As far as washing in the sun is concerned, the fruit is more fragrant and the pure thickness is higher. The Kongjia and suntan cherries of Qianjie Coffee are the sun-treated coffee beans in the Yega Xuefei producing area. These two beans have unique lemon, floral and honey-like sweet aromas, soft acidity and citrus flavors, fresh and bright taste, because they are sun-treated coffee beans, they will be more sweet, sour and more layered than those washed with water.

And many friends fell in love with this producing area from the washed Yejia Xuefei, whose bright sour quality, clean and refreshing coffee flavor, became many people from passers-by to become a coffee lover, but also became the first coffee bean for everyone to enter the boutique coffee.

Due to the relatively simple conditions of the early traditional sun, coffee beans will have a local smell. In order to improve the quality of coffee beans, Ethiopia introduced the water washing treatment of Central and South America to the country in 1972. Later, most of Yega Xuefei's coffee was treated by washing.

Qianjie Coffee mentioned earlier that both Yegashafi and Sidamo belong to the producing areas of Ethiopia, while Yegashafi is a small town in Sidamo province. Sidamo is 2100 meters above sea level and Yega Xuefei is more than 2600 meters above sea level. With the increase of the altitude of coffee cultivation, the contents of amino acids and other aromatics in coffee will increase with the increase of altitude and the decrease of average temperature. Therefore, coffee beans produced in high mountain areas are usually rich in aroma and mellow in taste.

Typical washed Yega Chuefei coffee can be divided into three types: orange peel, flower and green grass garden in aroma, while most of them have high acidity in flavor, but there is a difference between taste and finish, and there is also a difference in sweetness. The soft flower fragrance is slightly with the smell of green grass garden, and the feeling of orange peel is not obvious.

Sidamo coffee has a balanced flavor and high sweetness, and its alcohol thickness is also higher than that of Yega Chuefei, especially in the process of sun-drying pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee. So that a batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.

Compare Guotintin, a coffee producer in Qianjie, with Arsi in Sidamo.

Front Street Coffee Yega Chevy Fruit Ding Ding

Producing area: Yega Sheffield Tintin Cooperative, Ethiopia

Altitude: 2000m-2100m

Variety: native species

Treatment: washing

Qianjie Coffee Sidama Sakuran

Producing area: Sidamo, Ethiopia

Altitude: 2250m-2350m

Variety: native species

Treatment: insolation

Suggestion on brewing coffee in Qianjie

Filter cup: Hario V60 # 01

Water temperature: 90-91 ℃

Amount of powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: the pass rate of Chinese standard No. 20 screen is 80%.

In the front street, in order to fully extract the acid properties of Yegashifi and Sidamo, higher water temperature and finer grindness are used for extraction, but in order to avoid over-extraction caused by high temperature, faster flow rate filter cups such as V60 filter cups are used.

The V60 filter cup is in a 60 °cone shape, and the tapered angle allows the coffee powder to be distributed centrally, and when water is injected, the water can automatically converge to the center of the filter cup to ensure that the contact time between the water and the coffee powder is sufficient, so that the appropriate coffee liquid can be extracted.

In addition, the ribs on the inside of the body of the V60 filter cup extend clockwise from the bottom to the top, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good. Coupled with the large holes in the bottom, the flow velocity is relatively faster than that of many filter cups.

Qianjie cooking technique:

The first stage is injected with 30 grams of water for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale), and the injection is completed in about 1 minute. When the water level drops to 2 grams, the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale). The injection is completed in about 1 minute, 40-1 minutes, 3945 seconds. 2: 00 "- 2 grams 3910" trickling is completed, remove the filter cup and complete the extraction.

Flavor description

[fruit Ding Ding] there are citrus and black tea in the mouth, and the fragrance of the flowers changes with the temperature. The taste is clear and sweet with cream, caramel and almond aftertaste.

[Huakui 4.0] citrus acid, berry juice fullness, lemon black tea, long-lasting sweetness.

Yega Xuefei's beans have high acidity, solid taste, rich aroma and full sweetness, while the long finish has sweet aromas of jasmine, grass and sweet potato. It's worth remembering over and over again.

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