How to identify coffee beans in the sun and washed in water? is Ethiopian Yega Xuefei Coffee delicious?

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There are many ways to treat coffee beans, and the treatment methods will affect the aroma of coffee. The following two common methods of solarization and washing are described:

1, sun exposure method: coffee fruit picked, pick out immature fruit and miscellaneous leaves, directly expose coffee fruit to sunlight for 2 to 3 weeks, dry after removing the shell, because pectin is still attached to the outside, so it will have pectin taste. The degree of solarization varies depending on the temperature and humidity of the dry environment. For example, Brazil's southern Minas region belongs to the savanna climate zone, with strong sun exposure, low fermentation degree and nutty flavor; while Latin America is not, most processes are highly fermented, full of fruit fragrance and wine fragrance. In addition, the use of mechanical drying of whole fruit drying is also known as solarization.

2. Washing method: The key point is that the coffee fruit is fermented after peeling, and the pectin is washed away with water after fermentation. One of the methods used is to remove the immature fruit and miscellaneous leaves after picking the coffee berries, remove the skin of the fruit, pick out the beans, then wash and soak the beans, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the ingredients of the beans, producing sour flavor. Water washing method can also be adopted dry fermentation method, without soaking, fermentation and then water to wash away the pectin. Fermented beans, and then to sun or drying coffee beans to avoid mildew. Coffee beans that are properly washed usually taste milder, and depending on the environment and fermentation conditions, may also have a fragrant flavor.

Ethiopian Yegashefi Coffee: Yegashefi Coffee refers to Yegashefi coffee produced in Ethiopia. Yega Shefi is the name of a local town. The altitude ranges from 1700 to 2100 meters. Yerga Shefi is now synonymous with Ethiopian specialty coffee.

Flavor: Light roast with distinctive lemon, floral and honey-like sweet aromas, soft fruit acids and citrus flavors, fresh and bright taste.