What are the characteristics of Ye Jia Xuefei coffee? Introduction to the grading system of Yejiaxefi Coffee

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When it comes to Yega Chuefei, it is described as "strong floral aroma, subtle sour fruit, soft bergamot and lemon flavor", with a hint of flower and fruit aroma, slightly sour on the palate, and it is good to like the hierarchical feel of this sour Yejashafi coffee.

Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee picked and used by farmers in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output. Ethiopian coffee can be divided into two treatments. Natural washing treatment II. Natural sun treatment. Nowadays, every cooperative or even a small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, whether it is the well-known Yegashev or Sidamo province in Taiwan. not only that, in Ethiopia, where coffee is developing most rapidly, different producing areas not only make coffee different in terms of treatment. The same treatment can also be adjusted due to different techniques to make aroma and taste different, often giving people an illusion. Yegashev's sun beans are different from Sidamo's sun beans in aroma, but both retain the coffee beans washed with water, the aroma temperature and the soft and low-key flavor of citric acid are highly consistent with the taste, while the coffee beans of the sun method, the aroma is strong, the weak flavor of citric acid is not obvious, the flavor is complex and changeable, and the fragrance is characterized by flower or fruit fragrance.

Grading: Yega Xuefei's grading system is a little confused. According to the treatment method, it was first divided into water washing: G1, G2 according to SCAA, and sunlight: G1, G3, G4, G5 (no G2), the smaller the number, the higher the grade. But it seems that since a few years ago, Ethiopian officials have developed another set of grades, with all exported coffee beans anonymously concentrated on the Ethiopian Commodity Exchange (ECX). High-quality beans were divided into An and B groups, and each group was subdivided into 1 and 2 grades. Group An is Yega Xuefei, which means that high-quality Yega Chuefei beans are grade A1. This anonymous approach makes it difficult for us to trace specific farms. At present, some domestic sellers are still using the old G1, G2 classification standards, and some are using the new A1, A2 system.

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