The Queen of Coffee--Yerga Shefi Coffee Flavor Features Yerga Shefi Coffee Growing Environment

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Ethiopia is the first country to discover coffee, and it belongs to the most important producing country in terms of coffee quality and output, with an annual production of about 350000 tons. Ethiopia is famous all over the world for its mocha beans in Hara, of which Yirgacheff is located in the south of Sidamo, in a small area with an elevation of 1700,000,100 meters above sea level, Arabica coffee beans are praised as the best coffee in Africa. Among the coffee beans, Yega Chuefei is one of the best quality coffee in the world and the most expensive coffee in Ethiopian coffee.

◆ cutting environment

It is divided into four types: semi-forest coffee, forest coffee, manor coffee and cultivation field coffee.

Semi-forest coffee: coffee grown in this way does not grow in a completely natural forest. Farmers will adjust the spacing of trees, remove weeds and give coffee trees good sunshine.

Forest coffee: in Ethiopia, coffee harvested by coffee trees growing in the woods is changed to forest coffee.

Manor coffee: the most typical way to grow coffee is that farmers grow coffee and other crops near their homes, accounting for more than half of the country's output.

Cultivation farm coffee: production accounts for about 10 murmurs 15% of the country's. Cultivation farm coffee is grown on state-run special farms to increase production.

Fragrance characteristics

Yega Xuefei can drink bright sour taste, with lemon and citrus fruit and sweetness, light floral aroma and balanced acidity, interpret the taste just right, taste similar to the illusion of tea taste, strong and soft layers, taste from sour to sweet to sweet, making the sour very mild, because the aroma is clear With its unique lemon aroma, honey sweetness and floral aroma, pleasant sweet fruit acidity and multi-layered rich taste, it has become the most unique flavor of coffee today. It is known as the best coffee bean in Ethiopia, so it is loved by many people, and it is also regarded as the queen of coffee by the Japanese.

Flavor description: sweet and sour feeling of lemon and citrus, wild ginger, fresh spice tea, kumquat, clean acid value, clear lines, tea aftertaste. Smooth, sweet and smooth, medium and shallow baked fruit with distinct acidity, a variety of fruit and floral flavors on the palate and a sweet aftertaste.

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