A brief Analysis of the reasons for the cultivation conditions of Coffee in Ethiopia Solar Yerjia Shifei Titanate

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Qianjie-Yejia Xuefei sunbathing pictures and sharing of cooking parameters

Ethiopia has been providing some of the best evaluated single high-quality coffee beans in the world. Generally speaking, Ethiopian coffee is famous for its fruit wine and obvious acidity. The average altitude of the planting environment in Ethiopia is 1500-2200m, and the harvest time is from November to February. The common planting varieties are Arabica, local heirlooms and small rural areas.

Ethiopia has the longest history of coffee cultivation. Unlike other coffee-producing countries, coffee cultivation in Ethiopia is not a legacy of European colonization. Ethiopia's Arabica coffee is the most expensive in the world and the largest consumer of coffee, with about 2/3 of the country's export earnings dependent on coffee.

The general territory of Ethiopia is more than 1500 meters above sea level, and most of the coffee produced comes from the luxuriant and humid mountains of the southwest. Today, about 700000 small growers produce an average of 300kg of coffee per person, accounting for 95 per cent of the harvest. Half of these grow in forests or semi-forests, and 40% come from coffee plantations with low yields per hectare.

Yejia Xuefei sun snow map

Origin: Yega Xuefei, Ethiopia

Treatment: solarization

Planting altitude: 1800-2050m

Bean seed: heirloom (Ethiopian native)

Soil: reddish brown acid soil rich in iron

Bouquet: floral and tropical fruit aromas, accompanied by sweet and sour raspberries, as well as mellow notes of chocolate and baked spices.

The main flavor characteristics of Yega Xuefei: obvious aromas of citrus, lemon and jasmine, with obvious sour taste in the mouth, but pleasant acidity, lively and bright. Acidity is the main characteristic of Yejassefi.

[Yejia Xuefei sun snow shade picture]: it is recommended to use 15g powder 91 degrees water temperature, water powder ratio 1:16, grinding degree BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stew 28s-30s, the second water injection 120g water cut off, the third water injection to 230g water, not the water in the tail section, the extraction time is about 215s.

Knowledge Gift: Xuelitu was built in 2010, when coffee was collected from 363 surrounding small farms, and in 2014, Xuelitu's water washing station improved its infrastructure to use clean water to wash coffee.

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