Is Yega Chefe Arabica? Yega Chefe Coffee Taste description

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Description of the variety and taste of Yejia Xuefei in Qianjie Street

Yirga Cheffe is a small town in eastern Egypt, 1800-2000m above sea level. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, Yejia snow caffeine can be divided into five grades of G1~G5 from good to bad. It is generally washed with water, but there are also a small number of excellent beans intended to be insolated to enhance the charming fruit aroma and mellow thickness.

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste

Ethiopian coffee varieties are divided into two categories: JARC varieties and regional local varieties.

The JARC variety is paired by the Jima Agricultural Research Center, an institution of the Ethiopian Federal Agricultural Research Center, which is set up to study pest resistance and increase yield. There are about 40 varieties in it. Regional local varieties are wild varieties grown in the wild in Ethiopia. Getu says there may be more than 10, 000 of these wild species. This means that when consumers buy a bag of Ethiopian coffee and see the bean bag marked with native species, the coffee may be a combination of more than 10,000 varieties.

Nearly 2000 coffee varieties have been recorded in Ethiopia, including 1927 native varieties and 128 imported varieties. So just by looking at the appearance, Esther's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat.

[long granules] are found in all coffee growing areas in Ethiopia. From the actual proportion seen, there are more varieties of long granules in the western Jimma, including Limmu and Kaffa, and less in sidama (Sidamo) or yirgacheffe (Yega Chuefei).

[small granule species] is relatively round in appearance, and the bean body is very small, mostly between 14 and 15 orders. This variety should be the one we are most familiar with. They are often seen in Sidamo and Yegashiri. I have also seen them in a harrar sample and in raw coffee beans sold locally in Jimma, compared to other areas. There are many native varieties of this kind of small particles in sidama, yigracheffe and surrounding arsi and guji.

Ethiopia's coffee cultivation is mainly in the western and southern region, and small farmers account for 90% of the total cultivation. Nearly 1.2 million of small farmers make a living by growing coffee, with an average planting area of less than 4 hectares, an average altitude of 1000-2300 meters, a planting density of 1000-1800 coffee trees per hectare, and a yield of nearly 600kg per hectare.

Country: Ethiopia

Production area: Kochere, Polly Village

Treatment: insolation

Variety: native species (Heirloom)

Altitude: 1900-2000 m

Baking degree: medium and shallow baking

Flavor description: dried peach, sweet citrus notes and orange fruit, cocoa, rich acidity, full aroma, smooth and delicate

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