A brief introduction to the varieties describing the flavor, taste and aroma characteristics of Ethiopian coffee bean Yega Xuefei

In the world of coffee, Ethiopia and Yega Xuefei may be known to everyone. When it comes to the topic of Ethiopia, it may be an endless topic. It is said that Ethiopia is the birthplace of coffee, where there are beautiful legends of shepherd boys. Of all the coffee-producing countries, Ethiopia should have the best reputation. The coffee here has unrestrained aroma of flowers and fruits, which is loved by many boutique coffee lovers. Qianjie Coffee has more than a dozen Ethiopian coffee beans, which is enough to see how much Ethiopian coffee is loved and how memorable it is! Today Qianjie introduces two of Ethiopia's most famous producing areas: Yegashifi and Sidamo.

The earliest native species of coffee were indeed found in Ethiopia, so Africa is called the hometown of coffee, coupled with the higher altitude and volcanic soil in East Africa, which makes it possible to produce high-quality coffee. Ethiopia is located in northeast Africa, naturally within the scope of the "coffee belt", is a very famous coffee growing country in the world.

Ethiopia has an almost legendary status among coffee producers. First of all, the most commercially valuable Arabica originated in Ethiopia. In Ethiopia, coffee has the highest genetic diversity in the world. Ethiopian coffee alone has 99% more genetic material than other parts of the world, which can be called the gene pool of coffee, and is the only country in the world that does not need to improve varieties.

Yejia Xuefei boutique producing area

Yega Xuefei coffee producing area is one of the boutique coffee producing areas in Ethiopia and one of the most famous boutique coffee producing areas. Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable flavor of Yega Xuefei, which is intertwined with flower and fruit aromas. The so-called Yega Chuefei coffee flavor, refers to the rich citrus lemon fruit acid, rich jasmine aroma, light and elegant taste, with a sense of tea, tastes like fresh and clean lemon tea. For example, the Yega Shirley Fischer coffee on the front street is washed.

Sidamo coffee producing area

Yega Chuefei Coffee is a very boutique coffee producing area, but Sidamo is also a very fine coffee producing area. Sidamo producing area: Sidamo coffee producing area is 1400-2200 meters above sea level, bordering Kenya. The water-washed Sidamo coffee beans are characterized by light green, small grains, oval growth, full fruit, good average quality, fragrant and mellow smell, one drop of entrance, endless aftertaste, and wild beauty. Sidamo coffee beans are characterized by very diverse flavors, different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010, Murray 2012, it continuously obtained the high score of CR92--94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

Sidamo coffee is sour and has a strong aroma. Qianjie Coffee feels that it is even better than Yega Chuefei in aroma. It is very suitable for people who like strong flavor but do not like too strong taste. There is a perfect balance and neutralization between aroma and taste. The most representative coffee in Sidamo is the sun-dried Huakui coffee from the Humbelazi producing area in Guji. Huakui Coffee Bean, which comes from Sidamo, in 2017, DW sent Buku Abel-treated sun-tanned coffee beans to the TOH contest, and its rich strawberry cream flavor captured the hearts of international judges and won the championship of the TOH Ethiopia suntan group that year.

Qianjie said that coffee belongs to crops, and the flavor of that coffee is closely related to the climate every year. In order to distinguish the annual Hua Kui, DW named it: Sakui 3.0, Sakui 4.0, Sakui 5.0. This year's Sakui 6.0 will be met with you soon.

Ethiopian coffee varieties

Careful friends may find that Ethiopian coffee beans are always big and small. What is the reason for this? I wonder if you have found that the varieties in the packaging of Ethiopian coffee beans (such as: Sakui 5.0) on the front street will say: [Heirloom native species]. In fact, most Ethiopian varieties are named after this name. Why? Qianjie just told you that Ethiopia is the gene bank of coffee, and there are so many varieties of coffee that it is difficult to identify and classify them. On the one hand, the Ethiopian government is unwilling and unable to disclose information about these varieties for the sake of protection. Therefore, for coffee varieties that are not clear, write about the original species directly. It is precisely because of the large variety, so mixed planting, mixed harvest, Qianjie believes that this is the reason why Ethiopia's coffee beans are of different sizes.

Ethiopian coffee bean treatment

Everyone may think that Ethiopian coffee is washed, but in fact, most of the earliest coffee in Ethiopia was tanned. Qianjie believes that the water washing method is so popular in Ethiopia because it can highlight the fragrance of Ethiopian flowers and the acidity of lemon, giving everyone a sense of freshness. Since 1972, in order to improve the quality of coffee, the Ethiopian government introduced washing treatment from Central and South America, which made the coffee in Ethiopia more fresh and refined and won the favor of more people.

Qianjie coffee thinks that Qianjie coffee has obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans, while sun-cured coffee has lower acidity, higher sweetness and clearer touch than water-washed coffee, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex.

Suggestion on brewing coffee in Qianjie

For coffee brewing, Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee to drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Qianjie Coffee uses Hario V60 filter cup when brewing Ethiopian coffee beans. V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

Filter cup: Hario V 60, water temperature: 90 ℃, powder content: 15g, ratio of powder to water: 1:15, degree of grinding: medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%)

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

Washed Yega Fischer coffee flavor: Jasmine, lemon, bergamot, honey, black tea

Huakui 5.0 Coffee flavor: full berry juice, black tea, grapefruit peel, short sweet finish.

Yega Xuefei, one of the rations beans in front of the street, is the coffee representative of Ethiopia. In Qianjie, this Yega Xuefei is very popular. In the front street, there are more than a dozen Ethiopian coffee beans, each with its own flavor, which shows how popular Ethiopian coffee is! At the same time, there are more than 50 individual coffee from different producing areas in Qianjie for everyone to choose from!

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