What is the taste of washed Yejashefi coffee described as bright and clean

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Qianjie-introduction to Yega Chuefei Coffee

Yejia Xuefei

Taste description: citrus aroma, soft acidity, red wine fermentation aroma, high sweetness

The birthplace of coffee-Ethiopia.

The coffee tree originated in Ethiopia, where it was originally a wild plant. The name "coffee" comes from the Ethiopian town of Kaffa. In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic.

Ethiopia is the oldest coffee producer. With Ethiopian beans, you can measure the flavor profile of all current coffee beans. It can be said that Ethiopia is the gene pool of coffee and the source of all flavors.

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level, and it is also synonymous with Ethiopian boutique coffee. Since ancient times, it is a wetland. The ancient saying "Yega" yirga means "settle down", and "Xuefei" cheffe means "wetland". Therefore, Yejasuefi means "Let's settle down in this wetland".

Yega Xuefei is like the fragrance of citrus, which makes Yega Xuefei the most famous raw bean in the world. It is particularly soft, with a floral fragrance, an afterscent around the tip of the tongue, and a soft taste, all of which have become the unique characteristics of Yega Xuefei. Taste similar to lemon and citrus complex, excellent taste viscosity, complex flavor. This variety is mostly washed, one of the most famous mocha coffee.

Strictly speaking, Yega Xuefei is a by-product area of Sidamo province in Sidamo, Ethiopia, located in the northwest of Sidamo, which is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to take pride in the flavor of their coffee, so they are independent from the Sidamo region and become the most famous producing area in Africa.

The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea.

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