Introduction to the Flavor characteristics of Ethiopia Yejia Coffee Bean Fei Arica Aricha

Yega Xuefei, Ethiopia

Ethiopia Yirgacheffe Aricha

Manor: Arecha Aricha

Processing plant: Arecha Aricha

Altitude: 2100-2300m

Variety: native species Ethiopian Heirloom

Treatment: Natural in the sun

Baking degree: medium baking

The Kebel Aricha processing plant is located in the Gedeo region of southern Ethiopia, where the well-known jurisdictions are Yegashefi and Kochere. The Aricha processing plant is located in the city of Yegashifi, a small place four kilometers west of Guji, the most popular producing area of Sidamo-Gujizi in recent years. The Aricha processing plant is owned by Mr. Surafel Birhanu, and there are about 650,750 small coffee farmers nearby, who send ripe coffee berries here for processing and cash.

The Aricha processing plant produces about 5 containers (18.2 metric tons / 20 tons per year) of boutique coffee, which is sold in 10 commercial grades to the global coffee market. The Aricha processing plant is located in Misty Valley, the most famous micro-production area in Yegashafi, Ethiopia. Originally the best-known local washing plant, Yirgacheffe Aricha has become more famous in recent years because of its excellent sun refining technology. With its charming flavor and rich taste of tropical fruit, it is no wonder that many coffee fans love her! The microclimate and soil in Yejia Xuefei producing area have become the best equation for studying the planting of boutique coffee beans. Natural and organic planting, suitable climate and fertile humus soil all bring superior conditions for the growth of coffee fruit, which is quite unique.

Areza Aricha is located in the most famous boutique producing area in Ethiopia-Yega Sheffield.

Sunburn Yega Chuefei Aretha Aricha G1 is currently the highest grade raw bean in Ethiopia. With our second hand selection, the high quality raw bean has a cleaner and smooth taste. It has reached a high score of 95 on the international cup testing website Coffee Review, which is really worth a try.

This sun-treated Yerissa Erica G1 has the scent of apricot and jasmine, with the flavor of apricot, red wine, mango and pineapple, with honey and brown sugar sweetness, a long-lasting finish with a touch of cardamom and cocoa, and a very lively and bright citrus and blueberry acidity after the coffee is tempered, as if the whole body is soaked in the sea in early autumn and slapped by the cool sea. Full of impact and stretching tenderness.

In order to highlight the more obvious flavor and lively acidity of the whole bean, we use light baking and bake until the beans are fried. However, Maoye personally prefers the flavor of dense beans, and the acidity is stronger, but baking to the end of the explosion will make the flavor of the whole bean more complete, sweetness and tail more beautiful, for the sake of overall balance. I really have to sacrifice a little bit of acidity.