What are the G1 grade characteristics of Yejiaxuefei coffee beans? introduction to the taste and flavor of washed Yega Xuefei

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Introduction to the taste of Yega Fischer flavor washed in front of the street

Yejasuffe is a small town with an elevation of 1700 to 2100 meters above sea level. It is also synonymous with Ethiopian fine beans. It has been a wetland since ancient times and is one of the highest coffee-producing areas in Ethiopia on average. Yejia snow caffeine is washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness.

Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural 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 flavor of citrus and flowers. The so-called 'Yejia Snow Flavor' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

In 1995, Ethiopia redivided the region, and the Yirgacheffe we are familiar with is planned in the Gedeo area in the new SNNPR.

Currently located in the middle of Gedeo, Kochere is 25 miles north of the famous town of Yegashefi. The production model is based on local small farmers sending output batches to cooperatives for unified processing.

For a long time, it has been regarded as one of the best sources of coffee in southern Ethiopia.

As a result, almost all coffee in Ethiopia is the default organic coffee, whether certified or not, the combination of original growth methods and precision processing makes the region's coffee world-famous. Neko farmer said: this time because there is no time to prepare, but the next harvest will be ready to certify RFA organic certification.

Washed coffee requires more resources and energy (water resources) than sunlight, so the quality of washed coffee is higher. Put the coffee beans on the drying table to spread out for drying, can carry out good ventilation, and in order to avoid excessive fermentation, they will turn the coffee beans regularly.

Water washing has a brighter acidity than the sun processing method, which gives Yirgacheffe a "clean" taste. We like washed Yirgacheffe because it is clearer.

This Ethiopian Yega Faircochel has a slightly tropical fruit flavor like citrus and pineapple, with a very clean and smooth taste, full and rich flavor; it also has a slight floral aroma, an aftertaste around the tip of the tongue, and a soft taste.

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