What's the difference between Yega Sheffield and based on flowers?

The citrus-like refreshing and sour flavor characteristics in Yega Sheffield coffee producing area and the fruity and juicy flavor characteristics in Sidafa coffee producing area belong to the latter.

Flower-based coffee beans are produced in Siddharma production area, and Yega Sheffield refers to coffee beans produced in Yega Sheffield.

Yega Sheffield used to be a sub-production area of Siddharma, but due to the excellent coffee beans produced by Yega Sheffield and its production method, Ethiopian coffee farmers are competing to be proud of their own Yega Sheffield-flavored coffee. Yega Sheffield is most famous for washing beans. Qian Jie Coffee thinks that the washed coffee has obvious acidity and good cleanliness, which can best highlight the characteristics of Yega Sheffield.

This flowering quince bean comes from Ji Gu, Siddhartha. Qian Jie's flower head is sun-dried beans from Buku Abel Manor. The place where based coffee is planted is surrounded by sugarcane and bananas. At high altitude, based coffee tastes smooth and has the sour taste of passion fruit. Sunlight treatment gives this bean a feeling of fermented wine.

Brewing suggestions:?

In order to fully extract the acidic tonality of these two kinds of beans, Qian Jie used higher water temperature and finer grinding degree for extraction, but in order to avoid over-extraction caused by high temperature, a filter cup with faster flow rate, such as V60 filter cup, was used.

Qian Jie Brewing Method: In the first stage, 30g of water is injected for 30 seconds, then 95g is injected (electronic scale shows about 1 25g), and the injection is completed in about1min. When the water level drops to 2/3 of the silt layer, inject the remaining 1 00g (about 225g according to the electronic scale) for about1min for 35 seconds.

2' 00 "-2' 10 "drip filtration is completed, and the filter cup is removed to complete the extraction.