What are the conditions for growing coffee in Yejiaxuefei? introduction to the taste of Yega Xuefei

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Introduction to planting conditions and Flavor of Yega Fischer in Qianjie Street

Located in the highland of Sidamo, Ethiopia, at an altitude of 2,000 meters, Yega is one of the highest coffee-producing areas in Ethiopia. The coffee produced here is called yirga cheffe. "yirga" means to settle down, and "cheffe" means "wetland", so it originally means "let us settle down in this wetland". The town is located on the east side of the East African Rift Valley.

Flower-scented fruit is the representative of coffee

Yejashafi Coffee is one of the most distinctive coffee in the world. It is an outstanding representative of African washed coffee and has always enjoyed a high reputation in the eyes of coffee connoisseurs around the world. Washed high-quality Arabica coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits, the bean shape is also very beautiful and complete.

The popularity of Yejia Xuefei is largely influenced by the trend of boutique coffee. Its citrus flavor, with aromas of jasmine, has a unique sour taste similar to that of wine, setting a typical rebellious flavor. The traditional Italian re-roasting basically lost the sour taste of coffee, not to mention citrus and fruit, while Yejasuffi became the representative of floral fruit coffee.

[Cochell producing area]

The Yega Fischer Coffee on the front street is located on the plateau at an altitude of 1650 to 1800 meters above sea level.

Ethiopia's main picking season is November and December, and most farmers do not use modern farming methods, use artificial care of coffee trees, and do not use harmful pesticides or herbicides. 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.

The washed coffee costs more resources (water) than the sun, so the quality of the 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.

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