The difference between Yega Xuefei and Water washing Yega Xuefei is very sour. I'm afraid there's not any misunderstanding.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Introduction to Qianjie-Yejiaxuefei treatment method

Yega Xuefei is a populous town in Sidamo province of Sidamo, Ethiopia, located northwest of Sidamo, with mountains and water, like a paradise, is one of the highest boutique coffee producing areas in Ethiopia. However, due to the outstanding mode of production and flavor here, it was finally separated, and the coffee produced was named after the producing area. As a result, Ethiopian coffee farmers compete to be proud of coffee with the word Yega Xuefei, so it is independent from the Sidamo region and has become the most famous producing area in Africa.

Due to the large number of producing areas and processing plants and a wide variety of coffee, it is difficult to generalize the flavor. Generally speaking, dry aroma has strong floral aroma, thick berry flavor, full and full-bodied; wet aroma, such as syrup, apricot juice, honey and other concentrated jam; the entrance is sour, but it is pleasant acidity, lively and bright; alcohol is medium thickness; it has the sweetness of fruit and the flavor of black tea.

Yega Sheffield method:

Fresh coffee fruits need to be peeled and dried to make raw coffee beans before they can be traded and circulated, and then roasted to varying degrees according to the characteristics of coffee beans before they can be used for brewing and drinking. In recent years, in addition to the traditional sun and water washing, new treatment methods of coffee emerge in endlessly, such as honey treatment, anaerobic fermentation, raisin treatment and so on. Yega Xuefei mainly uses traditional sun and water washing methods.

Insolation: insolation is an earlier traditional treatment. The coffee fruit stand is exposed and turned regularly every day. After about 2 weeks, the coffee fruit is dried and shelled.

Advantages: in the process of the sun, the aroma and sweetness of the coffee pulp will enter the raw beans, making the aroma of the sun beans complex and rich.

Washing: washing is a new treatment introduced from South America in the last century. Soak the fresh coffee fruit in a washing tank for 72 hours, ferment and peel off, wash off the pulp gum attached to the coffee seed coat (like the shell of dried soybeans) with a large amount of water, and then dry.

Advantages: defective beans are less than sun-dried beans, the appearance of beans is more uniform and beautiful, and the taste is more refreshing, clean and sour. Therefore, if you like the refreshing and clean taste, you can choose to wash it with water; if you like multiple aromas and relatively mellow taste, choose the sun.

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!

END