Yejia Xuefei Coffee introduction, washing Yega Xuefei hand flushing experience

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Yegashefi is a small town, 700-2100 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, which has become Africa's most famous coffee producing area.

At first, the coffee trees in Yegashefi were planted by European monks, but later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are grown mostly in farmers 'backyards or mixed with other crops on the farm.

Bean Seed: Esseyga Sheffield Kircher G1

Treatment method: washing/light baking

Abrasion: 3

Powder: 15g

Powder water ratio: 1:16

Water temperature: 92 degrees

Time: 2 minutes and 22 seconds

Description: Jasmine flowers and lemon fruit acids, honey and caramel sweetness, the latter stage of ripe apricot sour taste long and delicate

Experience:

In August, Fisher offered a few special beans in Ethiopia. I chose this bag of beans because I wanted to fully re-experience the characteristics of Kircher. After washing, pour a little into the glass and shake it to cool down. Try it, drink a mouthful of fragrant flower feeling, and super sweet. Yes, this bite can be accurately described as fragrant and floral.

Pour all into the cup and start to taste it in a big mouth. Although the description mentions citric acid, it feels soft in the high temperature area under the background of jasmine fragrance and some sweet feeling, which makes the sour feeling soft, not irritating at all, or even not obvious. After drinking two more mouthfuls, he held it in his mouth and let it sit for a moment. He licked his tongue a few times and actually felt the more obvious taste of jasmine tea. When drinking at medium temperature, the jasmine tea in the front part begins to weaken, replaced by a softer and more integrated sour and sweet taste. As described, the delicate and long performance is obviously stronger than the performance of the front part. PS: The description says that this sweet and sour is apricot, and I can't catch this cup for the time being.

In addition to the above main flavor feelings, there was still a faint feeling of heat similar to that brought by just baking. It was estimated that it was still too fresh, and some bad gases or flavors had not been released completely. Overall, this glass is very clear and accurate to drink the beans at different stages of flavor changes and taste performance.