Is Yega Xuefei in Ethiopia good? is Yega Xuefei bitter? you don't want to wake up.

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Qianjie-introduction to Yega Xuefei, Ethiopia

Ethiopia is recognized as the birthplace of coffee. The native Arabica coffee was first found in southern Sudan (according to records), but did not flourish until it spread to Ethiopia.

With the development of the times, in order to promote the uniqueness of coffee in Ethiopia, the Ethiopian government applied for patents on the names of three producing areas in 2004: Yega Xuefei is one of them. Yejia Xuefei, a beautiful mountain stream village, located on the eastern edge of the East African Rift Valley, has been a wetland since ancient times, rich in water resources and fragrant flowers all the year round. Foggy, like spring all the year round, the summer breeze is slow, cool but not hot, rain but not damp, and winter does not cause cold damage.

As early as the 17th century, Ethiopian coffee was mostly picked from wild coffee trees. It was not until the early 19th century that with the increase in output, courtyard coffee and large farm coffee outside forest coffee appeared. At first, it was planted by monastic academics, and later it was responsible for farmers or cooperatives.

Traditionally, Yega Xuefei uses the oldest sun treatment, but due to weather factors, occasional rain affects the sun treatment process. In 1972, in order to ensure the quality of coffee, locals introduced water washing technology from Central and South America. It makes the unique characteristics of jasmine and citrus more clear and refined.

The so-called "Yejiachefi" refers to strong aromas of jasmine, lemon or lime acid, mixed with a small amount of cardamom, nutmeg spices, as well as peach, almond and tea aromas. In addition to the fragrance of flowers, the delicate thickness is like silk massage in the mouth, the touch is wonderful and the return is long.

Yega Xuefei water washing method: use the method of washing and fermentation to remove the skin, pulp and mucous membrane, and wash the coffee beans until they are smooth and clean. after washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%, and the moisture content must be reduced to 12%, otherwise they will continue to be mellow, moldy and rotten, and the better treatment is to use sunlight to dry, although it will take 1 ~ 3 weeks, but It has a very good flavor and is very popular.

The washing method has a good mellow taste, a high aroma and a lively sour taste. Washed coffee beans are graded into Gr-1 and Gr-2, and the smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chefe is distinct, and the flavor of citrus and flowers in the coffee liquid is an irresistible delicacy.

Knowledge: Ethiopia is in the position of meta-ancestor in the coffee industry, is the birthplace of Arabica beans (Arabica), and is currently the largest Arabica producer in Africa. The Kaffa forest in Ethiopia is more known as the "coffee gene bank".

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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