A brief introduction to the comparison of flavor and taste characteristics and washing of sun-dried Yejafei coffee and aricha

Speaking of Ethiopian coffee, Qianjie can think of a variety of flowers, berries, citrus coffee beans, such as candle, Sakuran, Erica, Kochel, Waka, fruit Tintin, red cherry …... It can be said to be a dazzling array. If you want to choose the most sweet and fruity coffee, Qianjie will recommend the sun-treated Erica Aricha coffee.

Erica Aricha is a small village.

As we all know, the famous Yirgacheffe is the name of a small town in Ethiopia. Here is 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.

To the east of Yegashafi, there is a village called Aricha kebele, which is about 8 km from the centre of the town of Yegashefi. Kebele is the smallest administrative unit in Ethiopia, with a size of about 500 families (equivalent to a population of 3,500 to 4,000 people). Most of the coffee here comes from wild species in the local forest. So there are many kinds of coffee trees in this area, often a batch of beans contain as many as 2 to 30 varieties, and because they are harvested from native forests above 1850 meters above sea level, they can not be named after the manor, so they have to be named after the harvesting area Ai Ruicha. As there are so many varieties of Ethiopian coffee, it is impossible to identify and summarize them one by one, and the local government collectively calls these varieties "Heirloom native species" for the sake of protection.

What is T.O.H?

The full name of the TOH competition is Taste Of Harvest, which is the Harvest Cup Test Competition launched by the African Fine Coffee Association (AFCA), similar to the COE Cup of Excellence Cup competition, with eight participating countries: Burundi, Democratic Republic of the Congo, Ethiopia, Malawi, Kenya, Tanzania, Uganda and Zambia, held every year during African boutique coffee conferences and exhibitions. TOH will select the highest quality raw beans from each producing area, and the cups will be tested and scored by domestic and international judges based on the standards of the American Fine Coffee Association (SCAA).

The Erica coffee beans produced by the Adorsi processing plant won the title of TOH tanning group in the 2019 season with 91 points. Adorsi processing plant is located in Aricha producing area of Yegashafi, Ethiopia, 1950-2100 meters above sea level, red volcanic soil, the average annual temperature is 23 degrees; coffee varieties are the ancient Ethiopian native species Heirloom, hand-harvested and carefully selected raw beans of 17-18 mesh size; excellent local microclimate, ancient varieties and meticulous picking have established the excellent cup test performance of this bean.

Qianjie passed the cup test of the 2019 production season Erica coffee beans, the rich taste makes it very much like a "fruit bomb". The palate has soft citrus aromas and aromas of berries and peaches, smooth on the palate with milky aromas, covered with lemon and grape acidity. Rich in finish, floral aroma is the ultimate performance of this bean!

The difference of flavor between solarization and washing

Sun treatment is one of the oldest ways to treat raw beans in Ethiopia. Coffee fruits are dried in the sun immediately after picking, which is common in areas where there is plenty of sunshine or lack of water resources. Nearly 70% of Ethiopian coffee is tanned. 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.

Yega Xuefei sun treatment is to screen the available coffee berries, put the whole coffee berries with intact pulp and peel in the elevated shed for sun treatment, cut off the contact with the soil from the source, and prevent smells in the process of tanning, thus affecting the quality of coffee. After more than two weeks of drying, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Sun-dried Erica coffee has a stronger flavor, a richer sense of hierarchy, a fermented flavor and a higher sense of sweetness.

Qianjie believes that the greatest feature of Ethiopian coffee lies in the acidity and floral aroma of the fruit, since it is known as the "fruit bomb", the degree of roasting can not be too deep, so Qianjie uses medium-shallow roasting to show the fruit tone of the coffee. Through the cup test, the dry aroma of Sunsun Erica exudes a strong fruit aroma, with a strong flavor of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

Qianjie coffee brewing reference

The coffee beans are roasted lightly and the quality of coffee beans is hard. It takes 92 ℃-93 ℃ hot water to stimulate the aroma of flowers and fruit in the coffee. Grinding degree Qianjie recommended medium fine grinding degree (the pass rate of Chinese standard No. 20 screen is 78%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

In terms of brewing ratio, Qianjie thinks that either one, 15, or 16 is OK. If you want a stronger taste, use 1:15. If you want to feel the sweetness of the flowers more clearly, you can use 1:16 to spread the flavor.

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%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

When this Erica coffee bean is brewed, it can smell the full aroma of ripe fruit, the entrance has obvious fermentation aroma, green, after a slight drop in temperature, there is the acidity of lemon, the smoothness of cream, and the juicy feeling of ripe grapes at the end.

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