Citrus and raspberry sour Ethiopian fog valley Yega Chuefei washing flavor taste

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

High freshness, dry aroma with sour citrus and berry aromas, elegant and charming floral aromas, bright sweet and sour aromas of citrus, lemon, berries and honey, clean and balanced taste, smooth as tea, lingering finish, lively and varied fruit.

[Origin] Ethiopia

[producing area] misty valley Idido Misty Valley

[altitude] 1800-2200 m

Native species

Water washing method

[baking degree] moderate baking Medium

[best cooking utensils] hand flushing and siphon pot

Aroma: citrus and lemon

Sweetness: jujube honey

Acidity: lemon and berry acid

Palate: balanced and bright, smooth tea taste

A picture.

In 1994, the Pulitzer Prize was won by Kevin Carter, a photo that highlights the severity of famine in Africa. But also in that year, he could not stand the pressure of public opinion and committed suicide. Most people have seen this picture of a vulture standing behind an African girl waiting for an opportunity, and many people condemn why she was photographed first instead of saving her. But this photo also prompted Western countries to start humanitarian aid to Africa, which can be said to have saved Africa, but he could not save himself.

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Washing treatment (Wet/Washed Process)

After harvest, the coffee beans will be soaked in water to remove the immature coffee beans floating on the surface, and the soft coffee will remove the peel and pulp by machine, and then put into the water to ferment for one to three days, and the surface mucosa will peel off. Finally, the moisture content is 12% through sunlight or drying.

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Siphon coffee

Originated in Germany and uses the pressure of boiling water to help make coffee, it is now the most popular in Japan. Professional siphon coffee will be stirred according to climate, humidity, bean seed and roasting degree. Siphon is more suitable for medium and shallow Hongpei, because the method of heating and long soaking can show delicate coffee layers and fruity aromas. Excessive bitterness may come from excessive extraction, astringency is soaking for too long, sour taste is excessive stirring, and siphon coffee requires experience and skill.