I haven't heard of perfume bitter Ye Jia Xue Fei coffee drinking method to distinguish between good and bad

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Yejia Xuefei Tasting Introduction

Yejia Xuefei, a beautiful mountain village, is located on the eastern edge of the Great Rift Valley in East Africa. It has been a wetland since ancient times, rich in water resources and full of flowers and birds all year round. Fog pervades, spring is like all the year round, summer is breezy, cool but not hot, rain but not damp, winter is not cold.

As early as the 17th century, Ethiopian coffee was mostly picked from wild coffee trees. It wasn't until the early 19th century, with increased output, that courtyard coffee and large farm coffee appeared outside forest coffee. It was first planted by monks and later by farmers or cooperatives. Most of Yegashefi's coffee trees are planted in farmers 'backyards or mixed with other crops on farmland, producing coffee that is unique and synonymous with Ethiopian fine coffee.

Yegashefi means: Let us settle down in this wetland. Because the production method and flavor here are too prominent, the coffee farmers here compete to be proud of their own coffee with the flavor of Yejia Shefei. They are independent from the local town of Sidamo and become the most famous coffee producing area in Africa.

Traditionally, Yerga Shefi uses the oldest sun treatment method, but due to weather factors, rain from time to time affects the sun treatment process, in 1972, in order to ensure the quality of coffee, the locals introduced Central and South American washing treatment technology, making Yerga Shefi's jasmine and citrus unique characteristics more clear and refined.

The so-called "yega-sherry" refers to a rich jasmine fragrance, lemon or lime acid aroma, mixed with a small amount of cardamom, nutmeg spices, as well as peach, almond sweet and tea aroma. In addition to the floral fragrance, the delicate body is like silk massage in the mouth, wonderful to the touch, long and sweet.

Step 1: Smell the coffee dry aroma: Put freshly ground coffee powder close to your nose and mouth, and you will feel the dry aroma of different coffees from different coffee producing areas.

Step 2: Taste the coffee: You can feel the flavor when it reaches your mouth.

The third step, perception aftertaste: coffee after drinking there will always be a taste back from the throat, some aftertaste is very long and clear, some are very short and very vague.

Step 4: Recognize acidity: The sweet and sour substances in coffee are part of the complexity of coffee flavor.

Step 5, Perceive mellow: In professional coffee tasting, this indicator is also called taste, which is figuratively interpreted as water and oil.

The sixth step, found defects: a cup of coffee from smell dry fragrance to drink back sweet, the whole process has no negative taste, such as: not clean, astringent, fermented taste, if there is such a taste we think such coffee is not clean, is never a fine coffee.

Knowledge point: coffee roasting is the process of promoting the internal Mena reaction and caramel reaction of raw beans, resulting in more wonderful flavor.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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