Yega Xuefei Qisha processing Plant Coffee characteristics Why is Ethiopia Yega Xuefei famous?

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Yega Xuefei grows in the mountains and forests of the famous Sidamo producing area in southwestern Ethiopia. Coffee beans belong to small and medium-sized particles. The color of raw beans is slightly yellowish green and the shape of beans is beautiful and complete. It is representative of boutique coffee in East Africa.

What Yega Xuefei is most interested in is that it has a unique, obvious sweet and sour fruit, as soon as the entrance, the aroma immediately rushed out, at first there is a pleasant citrus flavor, flavor and jasmine fragrance. "not much like coffee, but a bit like fruit tea" is the common feeling of many people towards medium-shallow roasted Yega Xuefei. Yega Chuefei shows unique lemon, floral and honey-like sweet aromas, soft acidity and citrus flavors, fresh and bright taste, a highly personalized premium coffee, is a high-quality washed Arabica beans.

Qisha processing plant is located in Yega production area, is a processing plant that produces washed and sun-dried beans, small farmers are located in the area of 2000 Murray 2100m above sea level, which is very suitable for growing coffee.

On the day of harvest, the coffee is dried directly in Qisha, without removing the skin and pulp before drying, direct sun exposure, and an opaque plastic cloth at night to prevent moisture dissipation. These techniques ensure that the coffee beans have an optimal moisture content of 12%.

Raw beans exude charming sun berry aromas, dry aromas of sweet oranges and strawberries, sweet orange sweetness in the mouth, and elegant and meticulous citrus tea in the aftertaste.

Yega Xuefei is one of the producing areas in Ethiopia, and its geographical environment is a high-altitude wetland (about 1900 meters). It was originally part of the Sidamo producing area. It is popular all over the coffee world because of its classic floral aroma, citrus notes and bright acidity. However, in the case of more and more Yega Xuefei coffee, even the coffee beans in the same producing area will have different flavors because of the different post-processing methods of the factories or cooperatives, so they further classify them into the information that coffee lovers need to know according to the cooperatives. Among them, the most famous cooperatives in Mist Valley are Idido, Beloya and other cooperatives. There are also processing plants such as Chelektu and Konga, who most often wash G1 or G2 coffee and use sun treatment after G3, but in recent years, they have also heard that G1 and G2 coffee have been used for sun treatment, so that the flavor of coffee has more changes and possibilities. (note: Ethiopia's raw coffee beans are graded according to the number of defective beans. G1 represents the least number of defective beans and G5 is the most and lowest grade.

In addition, since Ethiopia is considered by most people to be the origin of coffee, there are more than 4, 000 unnamed coffee varieties in Ethiopia, so when buying Ethiopian coffee beans, most of the varieties will be marked as Heirloom. Coffee beans are large and small, and the same batch of coffee beans will contain more than ten coffee varieties. No specific varieties can be summed up as in Central and South America, but in recent years, a great progress has been made by the world-famous raw bean merchant Ninety Plus (or 90+) who began to plan to grow a single variety of Yega Xuefei, also known as VARON (Variety variety + One single). This coffee Alice has been drunk in Coffee Sweet, the flavor is quite clean, but the established impression of flower and citrus is no longer so strong, but into a cup of thick dried coffee fruit tea. With a more spicy flavor. This kind of coffee has its particularity and significance, but whether the price and flavor can be accepted may be another matter.