Ethiopia Yega Sheffield Ahlei small farmers wash G1 what is the variety and flavor?

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Ethiopia is an agricultural country with a history and tradition of coffee origin. The place where the name "coffee" comes from is Kafa in the southwest, while the Sidamo place in the south is the main producing area, and Yega Xuefei is one of the southern producing areas of Sidamo. The eastern highland Harald is as famous as the coffee name "Harald".

Ethiopia is an important coffee producer with about 12 million people engaged in coffee production and is a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking.

Experimental micro-batch! Fermentation time 36 hours special batch

Under the ECX classification system, Yejiaxuefei can be divided into four producing areas-Wenago, Yirgacheffe, Kochere and Gelana Abaya. In recent years, Gedeb has often been isolated as a micro-production area, and this batch is from the Waka production area (Worka Kebele) located in the Gedeb at the southern tip of Yega Sheffield. In the early years, the region used the name of Waka to export locally produced coffee beans, or handed over to the Waka Cooperative to handle, and now many self-employed small-scale farmers are also members of the Waka Cooperative, so the technology of producing coffee is of course not to mention.

Each farmer can harvest an average of 1 to 2 hectares of farmland. After the ripe cherries are peeled and pulped in a washing plant, they will ferment for 24-36 hours, depending on the weather. Then wash the surface mucus and soak in clean water for 12-24 hours. After the whole washing process is completed, the viaduct in Africa is exposed to the sun for 10-15 days and dried in natural sunlight. In the process of drying, it must be fixed and turned over so that the air can circulate and dry evenly.

Yega Xuefei coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, with little yield per household, which is a typical pastoral coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers.

The so-called 'Yega Chuefei' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate mellow thickness (body) is like a silk massage in the mouth.

Dry aroma: lemon peel, white peach, flower fragrance

Wet fragrance: apricot, floral notes, orange

Sipping: citrus, orange, black tea, lemon grass, orange blossom, the overall flavor is clean and delicate.