Ye Jia Xuefei's way of drinking. Is Ye Jia Xuefei coffee good?

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Yega Xuefei, also known as Yega Xuefei, also known as Yega Xuefei, English name Ethiopia Yirgacheffe, is a widely acclaimed Ethiopian coffee bean with high cost performance.

Yejia Chuefei Coffee, African boutique coffee beans, has a strong aroma of flowers, citrus, lemon, strong acidity but soft, coffee taste lubrication.

Yega Xuefei coffee beans, smaller in shape and slender. Generally, the coffee beans are semi-washed, and the common Yega Xuefei coffee beans in the Chinese market are secondary G2 water washing. In the 2012 scaa Coffee Bean Cup Test, coe, Yega Xuefei Coffee Bean washing G1 won the first place.

Yega snow caffeine

Yejia Xuefei is a small town, also known as Ethiopia Yirgacheffe, which is also synonymous with Ethiopian boutique coffee beans at an elevation of 1,700 meters above sea level.

It has been a wetland since ancient times, and the ancient saying [yirga] means "settle down] and [cheffe] means [wetland], so [Yega Xuefei] means [let us settle down in this wetland]. It is one of the coffee producing areas with the highest average elevation in Ethiopia.

Yejia Xuefei coffee beans are washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness.

Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in farmland, and the yield of coffee beans per household is small, which is a typical pastoral coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers.

The so-called 'Yega Chuefei' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

The author's tasting experience has only one sentence: coffee entrance, flowers in full bloom! Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate mellow thickness (body) is like silk massage in the mouth.

Traditionally, Yejasuefei uses the oldest sun treatment of coffee beans, but in 1972, Ethiopia introduced water washing technology from Central and South America in order to improve its quality, making its jasmine and citrus fragrance clearer and more refined. Yega Xuefei has become one of the best quality beans in the world, thanks to its superb washing technology. Since the 1970s, this area has been mainly washed, making it the most popular water-washed bean producing area in Egypt.

However, in the past two years, Yejia Xuefei has repeatedly launched stunning sun beans and become a boutique market, Deep-Fried Chicken!

Sun Yega Chuefei coffee beans, beans are small and neat short round, Ethiopian sun beans are generally G3--G5, but this bean is G2 (about the grading of Ethiopian coffee beans, I will open a new post), equal to the grade of washed beans, although there are still a few defective beans, but compared to Harald and Sidamo sun beans, it is commendable.

The coffee beans are baked before the second explosion and are brewed by hand and siphon. When grinding the beans, you can smell the sweet aroma of sun-dried fruit, and there is also the citrus and jasmine fragrance of the signature Ye Jia Xuefei. It tastes like the three-in-one flavor of Harald, Yemeni mocha and Yejasuffi water-washed beans!

Sun Yega Chuefei sets a strict standard for collecting red fruits (as a result of coffee trees). Unripe green fruits or defective fruits are removed manually before exposure to coffee fruits, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the flesh sugar and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejiaxuefei sun-dried beans and a strong attractive fruit aroma.

Yega Chuefei roasted, naturally good quality Yega Chefe coffee beans, generally use medium roasting or light baking, Yega Chefe roasting generally the deepest no more than 2 burst.

Yejia Xuefei's way of drinking

At the beginning, it starts with the traditional water washing Yega, because Yega Xuefei is actually more common to show her beautiful taste by washing. Yejia Xuefei tastes clean and light. And the ancient meaning of Yejia Xuefei already says: it refers to settling down in the wetland, so we can see that Yega Xuefei is very rich in water resources. The long tradition of washing must have her excellent characteristics, so Yega Xuefei is worth bearing the brunt of it. Compared with washed Yega, sun-dried Yejia Xuefei is relatively rare, and it has come to the fore with the diversified development of boutique coffee in recent years, with more ripe fruit tonality. The deeper brown sugar honey is sweet and layered, but the cleanliness of the taste is not as good as that of water washing, so it is fascinating to taste it one by one.

When brewing Yega Xuefei, I personally prefer a medium or medium baking degree, a slightly thicker grind than the general hand, and a slightly higher water temperature (such as 92 ℃) to brew first quickly and then slowly. (the instrument used is the No. 1 Halio V60, Merita hand flushing pot, which I am used to) because Yega Ben is a flower-scented fruit acid bean. The medium and shallow baking degree is more conducive to showing its floral aroma and sour flavor. The use of coarser grinding and higher water temperature, first fast and then slow brewing method, is because after the coffee bean is ground into powder, its aromatic substances give off very quickly, and in brewing, good aromatic substances will appear first, so the use of coarser grinding and higher water temperature, first fast and then slow brewing way, are all in order to better show its floral and fruity acid flavor, so that it tends to the taste of berries without losing the sweetness of honey And avoid the appearance of bad substances in the latter section, so as not to lose the cleanliness it should have.