Introduction to African boutique coffee: what is the flavor of Clinique coffee beans?

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It is a town on the highlands of southern Ethiopia and a distribution center for nearby coffee beans. In addition, it is also a synonym for coffee with rich citrus, lemon and floral flavors produced in Yega Xuefei.

At present, ECX can be subdivided into four producing areas: ─ Kochere, Jinlena Gelana Abaya, Yirgacheffe and Wenago, but generally speaking

Yega Xuefei refers to the general name for coffee produced in the district of Gedeo.

Yega Xuefei is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing in exchange for cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation.

After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

Clinique has a water content of 11.6%. For raw beans with high water content, it is especially necessary to pay attention to the complete process of boiling water during baking, so the total baking time is about 12 minutes, increasing the plum reaction period and entering about 30 seconds after an explosion.

After the previous Kongjia village and Likewan, "Kochi Han Clinique" is another beautiful suntan!

The soft smell of the sun, with a slight aroma of flowers and fruits and lemons, is melancholy in the sun, but it is slippery and dry.

The middle and latter part of the berry flavor is very charming with the taste of raw chocolate, and the sweetness left in the mouth is very long. It is a fine coffee with a high CP value in the 2018 season.

Origin of the name: although this year's Tchembe comes from Yega Chet, it is named after Haricho and Bolo coffee from the Amaro Mountains, which are tanned with carob and banana flavors. Tchembe coffee has a thick feel similar to clay and chocolate, as well as rich layers of citrus and berry flavors.

Origin: ninety + Ethiopia Yigacheffe (Yega Snow) producing area.

Altitude: 1750-2000m.

Treatment: insolation.

Taste characteristics: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste.