Yega Chefe Coffee Source Yega Chefe Coffee compared with Sidamo Coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Yega Sheffield Coffee, Ethiopia: Yega Sheffield Coffee refers to the Yega Sheffield Coffee produced in Ethiopia. Yega Xuefei is the name of a local town. It is about 1700-2100 meters above sea level. Now Yejashafi coffee has become synonymous with Ethiopian boutique coffee.
Coffee source: at first, Yejasuefi's coffee trees were planted by monastic monks in Europe, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.
These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field.
Yega Chefe Coffee flavor: light roasting has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.
Sidamo coffee flavor: very diverse. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.
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There is a difference between Yega Chefe Red Cherry Plan Coffee and ordinary Yega Chefe Coffee.
Exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) Vietnam coffee: Vietnamese coffee, strong flavor, sour taste, smooth and moist taste, mellow slightly bitter, aromatic, refreshing, representative products are moossy coffee (moossy), Central Plains coffee (G7 coffee), Saigon coffee (SAGOCAFE), Highland coffee. Geography of Vietnam
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How to make a hand-made Sakuran, how to bake it?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) hand-made Sakuran parameters: 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5grinding), v60 filter cup, 9193 degrees water temperature. After the first injection of 30g water, steam for 27 seconds, cut off the water until 105g, wait for the powder bed to drop to half, and then inject water slowly until 225g.
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