What is the coffee bean variety in Ethiopia? what are the taste characteristics of Yega Snow Coffa?

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Qianjie-A brief introduction to the Yega Xuefei producing area in Ethiopia

In the early days of the third wave of coffee, native species were often used to describe Ethiopian coffee, but this is not very accurate. Because people do not fully understand these varieties at all, many local producers are deprived of the opportunity to know more varieties and earn higher income, and bean bakers are unable to distinguish the differences between these varieties. Consumers also do not have the opportunity to taste new varieties and new flavors, because it is not clear what varieties to choose from.

The true meaning of the original species

The word "native species" refers to the ancient varieties of plants that were originally planted to be eaten, while some people define a variety that takes more than 100 years to be called a native species, while others say 50 years. Then some people define varieties that existed before 1945 as native species, about the time when hybrids began to emerge, or 1951, when hybrids became more widespread.

In the coffee industry, you will find that the term native species applies to varieties introduced in South America and Asia more than a hundred years ago, as well as to many coffee varieties in Africa, especially those from Ethiopia.

Getu Bekele, East Africa supply chain manager at Counter Culture Coffee in the United States, who works to build an index of Ethiopian coffee varieties, says that in Ethiopia, the emergence of the word native species occurred after the start of the boutique coffee movement. At that time, buyers of boutique coffee, which could not tell the difference between Tibica and bourbon, would collectively refer to all these unknown varieties as native species.

The earliest definition of Yejashefi coffee beans is a coffee bean called the town of Yegashefi, which comes from Ethiopia.

Most coffee fans may be no stranger to Ethiopia, which is the birthplace of Arabica and one of the world's most important native / wild coffee gene banks. Most of the production patterns in the country are presented in the form of small farmers' cooperatives, and the production season is from October to December each year.

Because the flavor of Yejia Xuefei is so special and very popular.

Therefore, Ethiopia's definition of "Yejasufen" is not just the concept of origin. Under the trading system classification of ECX in Ethiopia, Yega Sheffield is not only produced by the town of Yega Sheffield, it is officially recognized in Ethiopia as Wanago, Yirgacheffe, Kochere and Gelena Abaya legal area.

It means that the coffee is not produced in the town of Yega Sheffiben, but it may also be called Yega Sheffield!

Knowledge expansion: the most direct embodiment of coffee in Ethiopian culture is its word, which has a deep-rooted status, and it appears in many expressions about life, food and social interaction.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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