Yega Xuefei's correct drink Yega Xuefei-Aricha Ariga Manor Information introduction

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Country: Ethiopia

Estate: Aricha

Category: Grade1

Altitude: 1950-2100 m

Aroma: Strawberry/, Lover Fruit, Orange, Earthy Mango

Flavor: Berry, Cocoa, Grapefruit, Intense greasiness, Cognac, Mango, Pineapple

One of Ethiopia's most prized coffees, Yirgacheffe is grown in the lush highlands of Misty Valley. This particular variety is naturally solarized, which means that the beans are dried, not after fruit removal. Ethiopia Yirgacheffe Due to clay properties, the distinctive red hue in the soil shows characteristic brightness in the cup test. Its light red fruit aromas suggest citrus, berry, peach and pineapple.

This professional lot in southern Ethiopia comes from the small town of Aricha Keble in the Yirgacheffe region. Located at an altitude of 1,950 meters on the eastern slope of the dense green mountains of the misty valley.Yirgacheffe is an excellent coffee growing area, the farm covers an area of 1400 hectares, and the Aricha Keble area employs 700 farmers. This natural coffee is sunned on a high shelf. Over time, the cherry shells and mucous membranes dry in the sun. This process can take this unique coffee. As a hand brewed or enjoyed espresso, this coffee highlights strawberries, chocolate and roasted hazelnuts for dessert, combining rich creamy texture and citrus acidity.

Although washing and semi-tanning methods are used today, coffee was originally processed differently; one that did not require the use of machines produced just over the centuries. Thus, after coffee was first discovered in Ethiopia, this solarization process has been used for at least the past nine centuries.

In addition to any processes involving peeling and crushing, the drying process dries the whole coffee cherry in the sun, allowing the coffee bean to absorb all the flavors of the fruit aroma and mucus and amniotic layers. When the coffee sun is complete, its moisture content will drop to 10-12%. This is a predominantly manual process that uses very little, if any, machinery at any time, which means that solarization processes sometimes carry more risk because there is more room for human error.

After drying and shelling, it can be taken out from the cherry and sent out for shipment. The main problem with this method is that the flavor of all coffee beans is usually uneven, which means rigorous tasting and testing must be carried out to ensure that coffee is evenly flavored. Usually, beans from the same batch must be separated from each other so that only the higher quality beans remain in the higher quality batch.

Solarization (or "natural processing") can also be done in different ways by so-called "pasa" techniques. Coffee cherries are placed on branches for further ripening and drying there, rather than requiring the use of elevated trellises to dry the cherries. This produces a slightly different taste, but still particularly dry processed coffee.

Coffee produced by these methods will have interesting and unusual flavors, with heavier taste and more body, while also showing less acidity. They are also more environmentally friendly, because once the final product is produced, less waste is generated.