Yeah, how is the coffee graded?

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Ethiopian coffee is graded not according to the number of seeds, but according to the proportion of defective beans in the raw beans. In October 2009, Ethiopia launched the ECX Fine Coffee Trading Grading System. Q-Grader rated green beans as follows:

There are two grades of Grade 1 and Grade 2.

Sunlight plus snow is divided into Grade 1, Grade 3, Grade 4 and Grade 5.

Grade 1 is the highest grade, which is the lowest defect rate and the best quality Yejia Shefei.

unique geographical environment

Yirga cheffe is a small town in Ethiopia with an altitude of 1700-2100 meters. It is one of the highest coffee producing areas in the world and synonymous with Ethiopian fine coffee. Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor here. In the rift valley represented by Misty Valley, fog permeates all year round, spring is like all the year round, the breeze is gentle, cool and humid, thousands of coffee trees thrive and multiply, and the unique fragrance of flowers and fruits of Yejia Xuefei is nurtured.

History of Yega Shefi

Initially, Yegashefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), but later by farmers or cooperatives. Coffee trees are naturally scattered in forests and fields and backyards. During harvest season, Ethiopian coffee trading companies would come to town to buy coffee beans collected by farmers and eventually auction them for export under the brand name "Yegashefi."

The Flavor of Yerga Shefi

Although Yejia Xuefei was petite, she was gentle, delicate, and sweet. Yejia Shefei exudes an extremely complex aroma, showing an extremely outstanding taste, which is difficult to describe. In general, Yerga Shefi's dry aroma exudes intense fruit aromas, with thick dry fruit aromas, strawberry, mango, apricot paste aromas. The moist aroma is like sweet syrup, like sticky apricot juice, wrapped in pristine honey or chocolate. The taste is not strong, the mellow is medium, the sour taste is not obvious, but lively and bright, like fruit black tea in general. The phrase "coffee in the mouth, flowers in full bloom" is the most appropriate to describe ~

Grading of Yegashefi

According to the different processing methods of coffee beans, yejia sherffy can be divided into two categories:

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is the sun treatment of coffee beans, grades are divided into, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun plus sherry fruit rich, open with freshly roasted G1 sun plus sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun plus sherry people will believe that coffee is a fruit.

Best baking and brewing methods

The beans with such gorgeous flavor are certainly not suitable for medium and deep baking, so it is recommended to bake lightly or moderately. As for the brewing method, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the tangy sun fruity, sweet obvious. It also has the signature citrus and jasmine aromas of washed yerga sherphine. It tastes like a combination of Harald, Yemeni mocha and washed yerga sherphine beans.