What are the characteristics of Ye Jia Xue Fei Coffee?

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To friends who often go to coffee shops, Ethiopia's Yirgacheffe is by no means an unfamiliar name, but what does Yegashafi refer to? Why on earth does he have the charm to always appear on the coffee shop menu? Yejasuefei is one of the producing areas in Ethiopia. The geographical environment is a high-altitude wetland (about 1900 meters). It was originally part of the Sidamo producing area. It is popular all over the coffee world because of its classic floral fragrance, citrus notes, and bright acidity. It has been specially established as a Yegashafi producing area. However, in the case of more and more Yega Xuefei coffee, even coffee beans in the same producing area will have different flavors because of the different post-processing methods of factories or cooperatives, so they further classify Yega Xuefei into information that coffee lovers need to know, of which the Mist Valley community of Yega Xuefei is quite famous for cooperatives such as Idido and Beloya. There are also processing plants such as Chelektu and Konga, who most often wash G1 or G2 coffee and use sun treatment after G3, but in recent years, they have also heard that G1 and G2 coffee have been used for sun treatment, so that the flavor of coffee has more changes and possibilities. (note: Ethiopia's raw coffee beans are graded according to the number of defective beans. G1 represents the least number of defective beans, while G5 is the most and lowest grade.)

Why is it called Yega Snow Coffee?

From a town in the Gaideo region of Ethiopia, it is the capital of the Yegashev district and an important producer of coffee. The coffee produced in this town is famous for its citrus aroma, so the coffee beans produced near the town, as long as they have citrus flavor, are also called Yega Snow Coffee.

Wote Konga is located in a small area of Gedeo, a town in the south of Ethiopia, where more than 600 small farmers, many of whom are members of the Worka cooperative, have always produced stunning batches of coffee. Carefully select fully ripe coffee cherries and carefully pick out defective beans during the sun exposure of the scaffolding.

Improve flavor cleanliness and consistency to ensure that each batch is of the best quality. The high-altitude growing environment and the excellent genes of local native species make Wote Konga bright and juicy.

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