(turn) the hands are worried about tasting the sun and Yega Chuefei.
Today, I finally opened the bag and tasted the Yega Xuefei, which was baked 48 hours ago.
Open the package and smell something low-key, some berries and a little caramel at the same time. After the beans are ground, they may be willing to bake, which has a more obvious taste of fried peanuts.
I am steaming at 90 degrees, about 85 degrees.
The coffee has a strong taste, no sour taste, no typical floral aroma of Yejia Xuefei, a touch of black tea, a little astringency, and an obvious fermented taste, similar to the taste of red wine. With the decrease of the coffee temperature, the acidity of the coffee increases somewhat after the entrance, but it is not very popular.
On the whole, my experience this time, the taste of tanning Yega Xuefei is more like the first-class Harald, can show the characteristics of Harald's sun, but the characteristics of Yega Xuefei itself is not very obvious.
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(turn) pressure brewing and sunbathing Yega Xuefei
Brewing water temperature 88 degrees, coffee 22 grams, water 270ml coffee color looks cloudy and does not seem to be so clear. The wet smell of coffee is also heavy, without the floral smell of Yejia Xuefei. The taste is also strong, with a little taste of chocolate and caramel, the sour taste is not very obvious, it is thicker and lower than the taste of hand flushing, and there is an obvious taste of jasmine tea.
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(transferred) a rare "treasure" from Ethiopia
Recently, it seems to be introducing Ethiopian beans, two typical beans, Yega Xuefei and Harald, a kind of washing and a kind of sun exposure, each with its own obvious characteristics. The introduction may give you the impression that Yega Xuefei has a light taste, high acidity, fruity and floral aroma, but may be slightly less mellow, while Harald is rich and low with moderate acidity.
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