Yega Xuefei, Ethiopia

Yega Xuefei, Ethiopia

Yega Xuefei is a small town with an elevation of 1700 to 2100 meters. It is also synonymous with Ethiopian boutique beans.

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. Strictly speaking, Yega Xuefei is a by-product area of Sidamo. But the mode of production and flavor here are so outstanding that they are independent from Sidamo.

Yejia Chuefei is mostly 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 the field, the yield per household is not much, it is a typical rural 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. 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, 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 and 1970s, this area has mainly been washed, making it the most popular water-washed bean producing area in Egypt. 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.

This time the taste is the Ethiopian sun Yega Xuefei Conga (Ethiopia Yirgacheffe Konga), whether dry incense or wet fragrance is extremely charming, unique. Light to moderate baking degree, HARIO V60 hand flushing, water temperature about 85 degrees, medium fineness grinding, 215g water, 10g powder. The acidity of the product is very high, like a very sour fruit juice, basically no bitterness, alcohol thickness and consistency is poor. After using Ailo pressure, 230g water, 15g powder, about 90 degrees water temperature, more show bitter taste.