How does the coffee bean arichaG1 taste in the Ethiopian sun?

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When people drink hand-made coffee, do they have a clear idea of the origin of Yega Xuefei?

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Coffee trees are naturally scattered in forests, countryside and backyards. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".

There are about 650,700 small coffee farmers near the Kebel Aricha treatment plant, and farmers send ripe coffee berries here for processing. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation.

After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

Brewing method:

Filter cup: V60 filter cup

Powder dosage: about 15g

Brewing: powder / water ratio: 1:15

Water temperature: 88-89 degrees

Degree of grinding: medium and fine grinding (sugar size)

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