Introduction to the flavor and taste of Ethiopian boutique coffee Yejia snow coffee song G1 sun-dried coffee producing area

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With regard to Ethiopia, Ethiopia is the birthplace of coffee and the only place where indigenous people grow their own coffee. Coffee was first discovered by shepherds in the Essekafa region and its name evolved from Kaffa.

Geography

Yega Xuefei is similar to neighboring Sidamo in both cultural and geographical environment, but Yega Xuefei seems to be more favored to enjoy better conditions. with floral aroma, bright citrus acid, lemon flavor, silky taste, firmly grasp the eyes of enthusiasts, under the growth wave of the imported coffee industry. Coffee production in this area has always been the focus of buyers' attention.

Gaode town

This coffee bean comes from the town of Gode in southern Ethiopia, and most farmers grow it in their own backyard or mixed with other crops in their farms. the yield per household is small, and it is a typical pastoral coffee. These mountain villages are foggy, like spring all year round, and the summer breeze is slow. Cool but not hot, rain but not damp, winter is not cold damage, giving birth to a unique citrus and floral [regional flavor]. Yejia snow caffeine is washed with water, but some of the best beans are processed in the sun to enhance the charming fruit aroma and mellow thickness, such as Gideon G1.

Gade processing plant

Farmers ship ripe berries to a processing plant in Gould Town and then screen them immediately to remove defective beans and foreign objects. The treatment plant first put the screened red fruit directly on the drying bed. In the first few days to prevent excessive fermentation, it should be turned once in 2-3 hours. Because the sun-dried beans are also very sensitive to the surrounding environment, if there is more or damp rain in the daily drying treatment, it is easy to grow bacteria or mildew, so the risk is higher than that of washing.

Sun processing requires a drying process of 15-20 days on an African bed. In this process, the fruit will be turned frequently to avoid damage. When the moisture in the berries drops to 11.5-12%, the parchment is peeled and shipped to the local warehouse for storage. It was finally shipped to Addis Ababa to wait for the exit.

Generally after the sun treatment of Yejia Xuefei, the texture will be more mellow, resulting in a deeper flower and fruit flavor. Taste similar to lemon and citrus complex, excellent taste viscosity, pleasant aroma, endless flavor.

Area: Gedeh town processing plant in the south of Yejasuffe.

Grade: G1

Treatment: insolation

Variety: original species (Heirloom)

Altitude: 1850m~2000m

Harvest season: November-January

Cup test information: blackcurrant, raisin, apricot shop, grapefruit meat, sticky concentration

Recommended baking degree: City

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