How to select good coffee raw beans Yega Xuefei coffee beans selection method introduction

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

Choose the Yega Xuefei that suits you best.

Take a look at the producing areas first.

The ECX scores were Yirgacheffe, Wenago, Kochere and Gelena/Abaya.

The common ones that belong to the Yega Xuefei producing area are:

-Misty Valley Yega Chuefei misty Valley

-Aricha Yega Sheffield Erika

-Wenago Ye Jia Xue Fei Wei Na Guo

-Dormorso Yega Xuefei du Meso

-Konga Yega Xuefei Conga

-Kochere Yega Shirley Fischer (Cochelle)

-Chelelektu Ye Jia Xuefei snow map

-Gutiti Yega Chuefei Ding Ding

Take a look at the grading.

Classified by the presence or absence of "classic Yega Chefe flavor":

-Yes: YirgacheffeA, WenagoA, KochereA, GelenaA/AbayaA

-none: YirgacheffeB, WenagoB, KochereB, GelenaB/AbayaB

According to the rating of raw beans:

-Q1 is the highest, followed by Q2

-in common, only G1-G4 →, regardless of washed or sun-dried beans, choosing G1 should get less defect rate and delicious coffee beans.

Insolation, washing? Baking degree selection...

Washed beans:

Like the fragrance of flowers and sour fruit. Select shallow baking, medium baking

-focus on sweetness, can accept less aroma, fruit acid, choose medium baking +

Sun beans: all of the above advantages. Compared with washed beans, it is more fruity and less sour.