What is the best coffee brand in Ethiopia? which coffee brand tastes better?

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Introduction of Qianjie Ethiopian Coffee Brand-Yega Xuefei Coffee

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the local environment.

It is worth mentioning that most of the coffee in Central and South America is imported, but Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.

Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.

Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.

The Yega Xuefei treated by water washing is much more advanced. Wash the picked ripe coffee fruit directly into the water, then enter the sheller, remove the peel of the coffee bean, soak the coffee bean in a clear pool for 24 hours, and fully wash the mucus off the appearance of the coffee bean. then air-dried, and finally sealed. When the coffee needs to be traded, the coffee will be refined in the next step, and the coffee will be much purer than the coffee treated by the sun.

In this way, you can not only fully show the unique flavor of Yega Xuefei, but also get the highest grade of raw coffee beans. However, the coffee obtained by washing has been soaked for a long time, resulting in a large amount of sugar loss. As a result, the aroma of tanning red wine has been lost. This is also what many coffee lovers regret very much.

However, no matter which method is used to get Yega Xuefei, its taste is quite commendable. The cooked Yejia Chuefei will smell a relatively strong aroma of jasmine. The acidity of lemons and green apples in the front of the entrance will give you a subversive understanding of the taste of coffee. In the middle, the baker usually shows the best taste, which may have the smell of grass or sweet corn. Of course, this also varies from person to person. The chocolate taste in the back end will make people feel lingering aftertaste. It is precisely because of this taste that many people can't stop talking about this coffee.

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