Yega Xuefei Coffee Bean Flavor introduces the characteristics of Ethiopia's famous coffee producing areas

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Yega Xuefei is a small town in Ethiopia, 1700-2100 meters above sea level. It is located in the northwest of Sidamo Province. It is one of the highest coffee producing areas in Ethiopia and is synonymous with Ethiopian boutique coffee. Strictly speaking, Yega Xuefei is a by-product area of the Sidamo region of Ethiopia (Sidamo), which is independent because of its special flavor.

Yejia Xuefei, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. 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 atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company goes to town to buy coffee beans collected by farmers.

Bean seed: Essex plus Sheffield Kochel G1

Treatment: washing / shallow baking

Degree of grinding: 3

Powder: 15g

Powder / water ratio: 1:16

Water temperature: 92 degrees

Time: 2 minutes 22 seconds

Bean merchant description: jasmine and lemon fruit acid, honey and caramel sweetness, late ripe apricot long and delicate

Experience:

In August, fisher offered several beans on sale in Essex season. I chose this package of beans in order to relive the characteristics of Kochel in an all-round way. After pouring a little bit into the cup and shaking to cool down, I tasted it and drank a mouthful of fragrant feel, and it was super sweet. Yes, this mouthful can be accurately described by fragrance and the smell of flowers.

All pour into the cup and begin to taste. Although citric acid is mentioned in the description, the taste in the high temperature area is set off by the fragrance of jasmine and some sweetness, which makes the acidity very soft, not exciting, or even not very obvious. After drinking two more mouthfuls, I sat still in my mouth for a while, and I felt the obvious taste of jasmine tea with a few tongue scratches. When drinking at medium temperature, the taste of jasmine tea in the front begins to weaken, replaced by a softer and more blended sweet and sour taste. As described, the delicate and long performance is significantly stronger than that of the previous paragraph. Ps: the description says that this kind of sweet and sour is apricot, but I can't catch this cup for the time being.

In addition to the above main flavor feelings, there is still a little bit of dryness and heat similar to that just baked, which is probably related to being too fresh, and some bad gases or flavors have not been completely released. On the whole, this cup is a very clear and accurate drink of the beans at different stages of the flavor changes and taste performance.