Fruity aromas of yejia sherry berry orchard coffee beans

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Ethiopia Yirgacheffe Natural Boyefi G1

Ethiopia Sun Yega Snow Coffee Orchard / Boyafine G1

Country: Ethiopia (Ethiopia)

Production area: SNNPR Region

Gaideo (Gedio Zone)

Yejasuffe (Yirgacheffe)

Altitude: 1850-2300 m

The actual planting distribution of small farmers is about 1800-2100 meters.

Variety: ancient excellent original species of Ethiopia (Heirloom)

Annual rainfall: about 1800-2000 mm

Treatment method: Ethiopian traditional exquisite construction method, sun drying method

Boyefi from Ethiopia Fere and Bota/Yefirafire,Fere means berry, and Bota/Yefirafire means garden / orchard, which means berry orchard!

This sun-treated Yega Chuefei coffee has slightly larger granules and slightly lower density and water content.

As we all know, most of the Kochere is fine washing, and each coffee from this processing plant can be considered as high-quality refined coffee, which shows better characteristics than other coffees. no matter which method of treatment is used, the coffee beans here can be considered to be the best coffee in Yega.

This batch, Lot 1, Ethiopian traditional exquisite method of sun drying, after the treatment factory screened the available coffee cherries, the whole coffee cherries with intact pulp and peel were put into the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method of high-intensity human labor, which isolates contact with the ground and prevents soil smells in the process of sun exposure. Create an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the processing plant will take the coffee beans out of the coffee cherries, and the sweetness can be imagined.

As the name suggests, the most beautiful blueberry and strawberry flavors of Yega snow coffee burst out in the mouth, taking us back to the colorful era of berry pink bubbles.

The greener the appearance of raw beans, the more moisture. During baking, if the temperature drops too low, it may not be ripe enough. It is recommended to reduce the moisture before baking (you can bask in the sun for a few days or use a dehumidifier).

The more whitening parts, the less moisture. Some coffee beans are emerald green and taste better after roasting. There are many techniques in the culture process. The same degree of baking but the curve of time and temperature is different. The taste is also slightly different, and everyone's favorite flavor is not necessarily. You can try different baking degrees to see which one you prefer.

The dry aroma of Yejasuffi exudes strong fruit aromas, with strong aromas of berries, strawberries and straw jam. Wet fragrance is like sweet syrup, like sticky apricot juice, dried black plum fruit, lemon peel. The entrance is not strong, the alcohol thickness is medium, the acidity is lively and bright, like fruit black tea.

Intense dry aromas of berries and fruits, starting with strong aromas of strawberries and blueberries with tropical fruit aromas such as passion fruit and mango, with aromas of apricot, peach and grape juice in the middle, floral, peach and berry aromas throughout the taste buds. Solid and full-bodied juicy flavor should not be missed.