In the face of many small producing areas of Yega Xuefei, how to select Yega Xuefei raw beans.

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In recent years, many emerging small producing areas or cooperatives in the Sidamo and Yegashev producing areas of Ethiopia will be sold in the international market under the name of their own cooperatives or farms, which shows confidence in their own coffee. Hope to establish brand and loyalty in the international coffee market, coffee farmers insist on collecting mature coffee beans and strictly handle every process. Both natural washing and natural tanning are outstanding, with an unexpected extremely fragrant aroma and excellent taste. I think this is why Ethiopian coffee is expected by coffee fans every year. For example, the Dutch government-assisted Red Cherry Project (Operation Cherry Red) impressed the world with the magnificent aroma of strawberry cookies in 2008 and Cambedo Manor in 2009, which has been reinforced by sun-dried beans produced in Ethiopia in recent years.

Ethiopian coffee grades G1, G2 are washed beans G1 belongs to the highest level of washed beans, G3 and G4 are sun beans G3 belongs to the highest level of sun-dried beans. There are five grades of raw coffee beans in Ethiopia. The number of defective beans with 300 grams as standard is as follows:

Grade1 0Murray 3

Grade2 4muri 12

Grade3 13Murray 25

Grade4 26Murray 45

Grade5 46muri 90

Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee picked and used by farmers in the virgin forest. Ethiopia is a poor country. Drought? A country with constant civil war, but is still the most important coffee producer in terms of coffee quality and output. Ethiopian coffee can be divided into two treatments.

1. Natural washing treatment II. Natural sun treatment. In every producing area in Ethiopia today? Co-op? Even small coffee farms produce coffee beans of the above two treatments at the same time, whether in Taiwan's well-known Yegashev region or Sidamo province, not only in Ethiopia, where coffee is developing most rapidly, but also in different areas where coffee is treated differently, and the same treatment can also be adjusted in different ways to make aroma and taste different, often giving people the wrong impression. Yega Xuefei's sun beans are different from Sidamo's sun beans in aroma, but both retain water-washed coffee beans, fragrant temperature and low temperature. Citric acid is soft and low-key? The flavor consistency is high and the taste wins, while the coffee beans used in the sun have strong and conspicuous aroma. The weakness of citric acid is not obvious? The characteristic of complex and changeable flavor characterized by the aroma of flowers or fruit.