How to drink Yega Xuefei Coffee: how to drink Yega Xuefei with Ice Water

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Yega Xuefei Coffee is produced in the mountains above 5800 meters above sea level in Sidamo, Ethiopia. Because of the fog that surrounds the valley, it has the beautiful name of Yejasuefei, which can also be called Witch Coffee.

It is famous mainly for the fact that in recent years, farmers in the misty valley have used water washing instead of the traditional sun-drying method to treat raw coffee beans, making Yega Xuefei another synonym for coffee. The variety is native to Ethiopia.

To friends who often visit coffee shops, Ethiopia's Yirgacheffe is by no means an unfamiliar name, but what does Yega Xuefei mean? Why on earth does he have the charm to always appear on the coffee shop menu? Yega Xuefei is one of the producing areas in Ethiopia, and its geographical environment is a high-altitude wetland (about 1900 meters). It was originally part of the Sidamo producing area. It is popular all over the coffee world because of its classic floral aroma, citrus notes and bright acidity. However, in the case of more and more Yega Xuefei coffee, even the coffee beans in the same producing area will have different flavors because of the different post-processing methods of the factories or cooperatives, so they further classify them into the information that coffee lovers need to know according to the cooperatives. Among them, the most famous cooperatives in Mist Valley are Idido, Beloya and other cooperatives. There are also processing plants such as Chelektu and Konga, who most often wash G1 or G2 coffee and use sun treatment after G3, but in recent years, they have also heard that G1 and G2 coffee have been used for sun treatment, so that the flavor of coffee has more changes and possibilities. (note: Ethiopia's raw coffee beans are graded according to the number of defective beans. G1 represents the least number of defective beans, while G5 is the most and lowest grade.)

In addition, since Ethiopia is considered by most people to be the origin of coffee, there are more than 4, 000 unnamed coffee varieties in Ethiopia, so when buying Ethiopian coffee beans, most of the varieties will be marked as Heirloom. Coffee beans are large and small, and the same batch of coffee beans will contain more than ten coffee varieties. No specific varieties can be summed up as in Central and South America, but in recent years, a great progress has been made by the world-famous raw bean merchant Ninety Plus (or 90+) who began to plan to grow a single variety of Yega Xuefei, also known as VARON (Variety variety + One single). This coffee Alice has been drunk in Coffee Sweet, the flavor is quite clean, but the established impression of flower and citrus is no longer so strong, but into a cup of thick dried coffee fruit tea. With a more spicy flavor. This kind of coffee has its particularity and significance, but whether the price and flavor can be accepted may be another matter.

Ethiopia Yega Xuefei is definitely a classic coffee, even the partners in Yun Studio are infatuated with it, and it tastes good both in hot water brewing and cold ice brewing, and the flavor plasticity is quite high.

Our Yega Xuefei is precisely this kind of washed coffee beans, the quality control is very strict, and the beans have been screened many times in the producing area. The Yega Xuefei washed by water is characterized by a very rich and unique taste, with lemon and jasmine aromas intertwined with bright citrus sour flavours. In addition, Yega Xuefei inherently has the function of roasting coffee, and it will feel a little parsley and cream toffee at the entrance, making its rich taste completely unobtrusive. A cup of Yega Chuefei every morning will definitely make you feel refreshed.

What's the difference between Yejashefi Red Cherry Project Coffee and ordinary Yega Chefe Coffee?