Yega snow coffee has been a wetland since ancient times, and it is also the coffee producing area with the highest average elevation in Ethiopia.

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Carbon dioxide yeast method:

Fermentation in an environment with low oxygen concentration can reduce the rate of sugar decomposition in pectin, thus avoiding the acidity of alcohol. Therefore, after injecting carbon dioxide, the fermentation time can be extended to nearly three days, even if it does not produce a dry taste or the taste of acetic acid. Sealed containers can help produce more aroma, and coffee can have more floral flavor. Studies have shown that when it is fermented at low temperature, 4mur8 °C will bring more complex acidity to the coffee, while if you want to achieve more sweetness, it can be fermented at a slightly higher temperature, that is, 18 Mel 20 °C.

On the basis of the treatment of carbon dioxide anaerobic fermentation last year, the Emerald Manor further considered how to bring richer flavor to the coffee while ensuring excellent acidity and cleanliness. Relatives of the Peterson family, who run the beer business in the United States, gave them advice and inspiration. In the process of beer fermentation, the use of different yeasts can lead to more attractive floral and fruity flavor of beer. As a result, the Peterson family began to try to use beer yeast for anaerobic fermentation of coffee to bring more sour, sweet and novel sun flavor to the coffee.

Wet fermentation and its flavor

You may have heard someone describe wet fermentation as double washing, double fermentation, Kenyan washing, etc., which is common in East African countries and is famous for its clean and clear flavor, but Sasa describes this treatment as adding flavor to the cup.

"when we remove the pulp and put the coffee with endocarp into the water, the water will help prolong the fermentation time, resulting in a softer mellow thickness, rich acidity and more elegant flavor characteristics of the coffee. "

Yega snow coffee has been a wetland since ancient times and is one of the coffee producing areas with the highest average elevation in Ethiopia. There is not much output per grower here, which is a typical pastoral coffee. The mountain village here is foggy, like spring all the year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter. Therefore, the vast majority of Yejia snow caffeine is washed, and only a few of the best beans are engraved in the sun in order to enhance the charming fruit aroma and mellow thickness.

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