The difference between Red Cherry and Lim and their respective Flavor characteristics of African Bean-Yejasuefei

[red cherry]

The main producing areas of Ethiopia are Yegashafi, Sidamo, Punga Forest, Lekanti, Ken Bata, Irubab, Hara, Lim. Yegashafi is a small town in Ethiopia and one of the highest coffee producing areas in the world, with an elevation of 1700-2100 meters above sea level. It is foggy all the year round, with a gentle breeze and cool and humid air. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei". In order to pursue high-quality fruit, implement the "Red Cherry Program", picking 100% all-red fruit by hand, so that coffee farmers pay more attention to the process of selecting beans, and the price of these coffee is relatively high.

Using the exquisite sun method, after screening the available coffee cherries, put the coffee fruit in the elevated shed for sun drying, isolate the contact with the ground, prevent the miscellaneous smell of soil, and create an extremely clean fruit flavor. after more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to be ripe, and the sweetness increases.

Yejia Xuefei body variety is a local native species, small grain species, the appearance is more round, the bean body is very small, mostly between 14-15 mesh. Yejiaxuefei red cherry G1 raw bean color is yellow and green, is a typical sun-cured coffee color, the particles are uniform and full, there are few defective beans.

Flavor: strong fruit aroma, with thick dried fruit, Brin, strawberry, lemon, sweet as honey in the middle, chocolate at the end, not strong in the mouth, medium thickness, no obvious sour taste, like fruit black tea.

[Lim]

The output of coffee in Lim producing area is low, and it is mainly exported to Europe and the United States. It is not easy to buy in China in the past, but it is very popular in Europe and America, and its fame is second only to Yega Xuefei. Coffee varieties are native to Ethiopia (Heirloom), and local coffee farmers grow them in a 100% organic way. The soil is metamorphic (Vertisols) soil, planted between 1850 and 1900 meters above sea level.

Lim Limu production area is mainly washed beans, the taste is milder than that of Sidamo, its body is thin, often with citrus characteristics, floral and citrus performance is also inferior to Yega and Sidamo, but with a hint of grass and cocoa, as well as sandalwood, but not as famous as coffee from Sidamo or Yega Chuefei, but it also produces coffee beans with many flavor characteristics.

The use of water washing treatment, the use of water washing and fermentation methods to remove the peel, pulp and mucous membrane, the introduction of an endless supply of live water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried so that the moisture content is reduced to 12%, otherwise they will continue to ferment, become moldy and rotten, and then dry in the sun, although it will take 3 weeks. The flavor is excellent and very popular.