Flavor description of washed Yega Coffee in wondo Coffee Cooperative of Ethiopia

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Ethiopia Yega Sheffield-wondo Coffee Cooperative

Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee for farmers to harvest in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output, and it is also the best and top coffee producer in the past one or two years.

Ethiopian coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every producing area, cooperative, and even small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, whether it is the well-known Yegashifi producing area in Taiwan or the Sidamo producing area. Not only that, in Ethiopia, which is currently the country with the fastest development of coffee, it not only makes coffee different in treatment, but also makes aroma and taste different due to the adjustment of different techniques and processes. Yega Xuefei sun-dried beans and Sidamo sun-dried beans are different in aroma and often give people the illusion that Ethiopian coffee beans are washed with water. The aroma is mild, low-sinking, citric acid is soft and low-key, the consistency of flavor is high, and the taste of Ethiopian coffee beans is won by taste, while the strong aroma of Ethiopian coffee beans shows the weak and inconspicuous flavor of citric acid, the complex and changeable flavor is characterized by flower or fruit fragrance.

In recent years, many emerging small producing areas or cooperatives in Ethiopia have sold in the market under the names of their own cooperatives, which shows confidence in their own coffee and hopes to establish brand reputation and loyalty in the coffee market. Small coffee farmers insist on picking mature coffee beans and strictly handle every process. Both water washing and natural sun drying show unexpected fragrance and excellent taste. I think this is why Ethiopian coffee is expected by coffee fans every year.

Imported from Europe in 2010, wondo coffee cooperative in Idido region of southern Ethiopia is a water-washed bean by collecting water. The density of raw coffee beans in small emerald color is different from the long rice shape of the well-known washed Yejassefi, so a deeper baking degree will not produce bitter and refreshing mint chocolate sweetness, but wondo coffee cooperative produces Yega Xuefei. The deep and clear aroma of jasmine and stable acidity are the strengths of this coffee.

Shallow roasting City (fragrance): the aroma of citrus after coffee grinding is very lively, in this roasting degree mainly shows wondo coffee citrus sweet but not astringent sour and sweet quickly, but the acid will continue to stimulate growth, back to the cool of mint vanilla.

Medium baking (general B): dry fragrance (after grinding beans) is not like the strong strawberry aroma of Sidamo sun beans, which is dominated by elegant and low-key wild ginger flowers. The aroma of jasmine tea after brewing is characteristic of wondo coffee. The sweetness of jasmine tea lasts for a period of time and it is very sour and soft and sour at this time, and the tail rhyme is very sweet and sweet and lasts for a long time. The cool feeling of mint above the throat with plain boiled water is very suitable for drinking in summer.

Re-roasting (general C): the aroma of mint chocolate replaces the aroma of jasmine tea when re-roasting, and the whole coffee beans can be avoided by not heating up quickly when roasting, then wondo coffee is different from other East African beans with mellow taste, showing a cool taste, which is not available in other coffees, providing another choice for friends who do not like sour coffee and heavy coffee.