Which kind of black coffee tastes better?-Sun Yega tastes solid and full of tropical fruit flavor.

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Qianjie-introduction to the mileage of Yega Chuefei in Ethiopia

Different kinds of coffee contain different flavors, which can't be summed up in one word. But for beginners, perhaps the most intuitive is the two different taste tendencies of "sour" and "bitter". Many people say, "I don't like acid in coffee"-but acid is one of the important features of high-quality coffee, and people who don't like it are often because they haven't tasted it. Yega Xuefei, Kenya and other high-quality beans have strong acidity. And this kind of beans are often medium-light degree of roasting, can reflect the more delicate coffee levels, distinct and clear flavor characteristics.

If you only like mellow and bitter flavor and firmly reject acid, well, we won't stop it. The mellow low-acid coffee represented by Mantenin has always been popular in the market. Most of this kind of coffee is roasted deeply, and the sweet and bitter taste of the coffee will be more obvious and the texture will be mellow. Of course, there are some beans with a balanced taste and a good balance between bitterness and sour. Most of these beans are moderately baked and are easily accepted by most people.

Most of the boutique coffee can be traced back to the place of origin or even the manor. Having origin information does not mean that beans must be good, and it is not strict to distinguish beans by the country of origin, but the place of origin can still tell you some empirical information worthy of reference. For example, Kenya in Africa tends to have a distinctive fruity aroma, Guatemala in South America tends to be mellow and slightly wild, Mantenin in Indonesia tends to be sour and mellow, and Yega Chefe in Ethiopia tends to have obvious flavor characteristics.

To put it simply, the sun is used to dry coffee cherries with pulp and peel, so it is called Nature in English, but this nature treatment seems easy but not simple, and it has also made some efforts.

The way to deal with the commercial sun is to spread a piece of plastic cloth on the ground and put the coffee beans directly on it for the sun; however, the problem will lie in the transfer of geothermal heat and the unstable heat convection of coffee cherries, if not stirred frequently, there may be problems of excessive heating or uneven fermentation.

In addition, there are many bad bacteria and pollution on the ground, which will also destroy the flavor of coffee beans. So the traditional sun, there are a lot of flavor, early good beans will not use the sun method to deal with, because everyone's impression is very bad, the price is not high.

However, the solarization method has made great progress in recent years. Most of the current solarization methods use African-style viaducts, which can effectively block moisture and soil on the ground and increase air convection. In the process of sun exposure, the temperature will also be strictly controlled to prevent the high temperature from causing excessive fermentation. The whole process of sun treatment usually takes more than 20 days, allowing the bacteria and coffee cherry pulp to gradually ferment, so the flavor is relatively sweet, but also with rich tropical fruit flavor.

Ethiopian sun mileage map of Yega Chuefei

Altitude: 1900-2100m

Variety: original species

Treatment: insolation

Flavor: tropical fruit, green apple

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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