Is Yejia Xuefei suitable for espresso? Hand brewing method of Ethiopian Yega Xuefei coffee

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Yega Xuefei Coffee is produced in the mountains above 5800 meters above sea level in Sidamo, Ethiopia. Because of the fog that surrounds the valley, it has the beautiful name of Yejasuefei, also known as Magic Coffee. The main reason is that in recent years, farmers in the misty valley have used water washing instead of the traditional sun method to deal with raw coffee beans, so that Yejasuefei has become another pronoun for coffee, and the variety is native to Ethiopia.

Needless to say, the coffee produced here is world-famous! At an average altitude of between 1850 and 2400, the mountain peak is deeply locked by clouds, where the freshness of the mountain air and the softness of the fog are cleverly integrated. Zhong Ling Yuxiu, which is the most eye-catching producing area, is also one of the birthplaces of coffee. There are many coffee producing areas in Ethiopia, such as Sidamo Sidamo, Yegashefi Yirgacheffe, Cochel Kochere, Hara Harar, Gemma Djimma and so on. The coffee in each producing area is unique and outstanding, and the most fascinating winner is the Yirgachefe producing area of Yegashafi!

In the hometown of coffee, residents have long had the habit of eating coffee fruits, which were eaten as fruit rather than coffee drinks in the early days. Ethiopia has a long relationship with coffee, and coffee planted here has long become a part of the local culture. up to now, there are still many traditional rituals related to coffee in the territory. Most of the coffee trees here are planted around people and animals, so management and fertilization are more active, and coffee is mostly grown by small farmers. The environmental conditions of Yega Xuefei producing area are very suitable for the growth of coffee, and under the careful cultivation of farmers, the sweet, juicy and long-tasting Yega Xuefei of Ethiopia has been bred.

Does Qianjie Coffee think Yega Xuefei is suitable for espresso?

Once tried to wash Yega Xuefei with water to do SOE, medium baking after a week of Italian extraction, aroma + strong acid.

Personally, I don't think this is suitable for drinking directly as Espresso, but it is made into American or iced American coffee with pleasant acidity and fresh taste, which is recommended in summer.

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