Coffee review

Yerga sherffy coffee, yerga sherffy cillin coffee flavor characteristics of what is the taste?

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) In addition to its legendary status as the birthplace of Arabica coffee, it is also the fifth largest coffee producer in the world and the first in Africa. Yirgacheffe's diversity of flavours and special terroir flavours, especially in the Sidamo region of the southwest region

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In addition to its legendary status as the "birthplace" of Arabica coffee, it is also the fifth largest coffee producer in the world and the first coffee producer in Africa. In particular, the diverse flavor and special domain flavor of Yirgacheffe in the southwest region of Sidamo is really fascinating, and the mention of the name is reminiscent of the best coffee in the world.

Growing in the lush and unique environment provided by the forests of Yirgacheffe, coffee has developed subtle floral features, clear sweetness and bright acidity. However, some coffee varieties are also adapted to the dry climate of Harald in the northeast of the country, where coffee is grown with a strong chocolate flavor.

Of course, the choice of processing methods of raw coffee beans is also very important to the difference between Ethiopian coffee. They not only have obvious Ethiopian characteristics, but also different from other water washing or sun drying.

Coffee beans previously grown by small farmers and cooperatives in Ethiopia need to be sold through the ECX (Ethiopian Commodity Exchange), and ECX classifies them by quality (levels 1-5), thus weakening the traceability of most coffee varieties. In March 2017, the Prime Minister of Ethiopia approved a reform that would allow cooperative processing stations to export coffee directly, allow the separation of top coffee areas, raise the price of quality coffee in small workshops and increase the income of farmers, thereby increasing recognition of higher quality coffee in Ethiopia.

When the picking season is approaching, farmers will use a small sugar content tester to test the coffee fruit, up to the standard, and pick it quickly to ensure that the coffee fruit will not be over-fermented. Because of the special treatment of sweet fruit solarization, Celinga will present a richer flavor. Celinga has a citrus-like aroma, with a little more sour lemon than a mild sweet lemon taste; it also has a distinct fruity flavor, more intense, similar to BlackBerry.

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