Where does Ethiopia's best coffee come from? where is Yega coffee? how to drink coffee and how to share it?

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Qianjie-Ethiopia Coffee producing area, sharing of tasting methods

Introduction to the regional flavor of the nine boutique producing areas in Ethiopia-Yega Xuefei, Sidamo, Lim

Yega Xuefei boutique producing area: 1800-2000 meters above sea level

Yega Xuefei is affiliated to the Sidamo producing area, which is separated separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. Therefore, Yirgacheffe A, Wenago A, Kochere An and Gelena/AbayaA will be more expensive than B of the same name in the new Yega Sheffield rating system.

Sidamo producing area: 1400-2200m above sea level

The flavor is similar to Yejiaxuefei, Sidamo, which is delicately washed or sunburned, has the same fragrance of flowers and oranges, and is worth as much as Yega Xuefei. The varieties in the two producing areas are similar, with medium-sized beans but also small seeds of dwarf plants, which farmers often sell separately. Common Kurmie, poor disease resistance; Wolisho; tall and strong; Deiga, medium tree shape, these three species are the main force of Beloya and Aretha in the boutique tanning series.

Lim producing area: 1200m to 2000m above sea level |

The output is relatively small, and it is mainly exported to Europe and the United States, but it is not easy to buy in Taiwan, but it is very popular in Europe and the United States. there are three treatment methods: washing, tanning and semi-washing. Liam's body will be significantly less viscous, and the floral and citrus flavors will be inferior to those of Yegashifi and Sidamo, but with a hint of grass and black sugar, and bright acidity.

Taste a good cup of Yega coffee, step by step:

Drink coffee with a small sip, drink slowly, or even gargle and gently stir the coffee liquid in your mouth.

Each mouthful will expand with the change of temperature, and the roots of the first two tongues will be bitter. When the coffee temperature is cold, it will slowly change from bitter to sour, subtle citrus acid.

In the middle of the drink, the coffee changes from sour to sweet, from bitter to sweet, begins to taste sweet, has a sweet taste on the tongue, and finally has a sweet aftertaste to caramel, staying between the mouth and nose, tasting the aftertaste of coffee through the sense of smell behind the nose.

Do not rush to wash the cup after drinking, to smell the sweetness of the bottom of the cup.

Knowledge Gift: you will feel the dry aroma of different coffee from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors.

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