How does the sun Yega Chuefei taste? introduction to the taste of the sun Yega Sheffield Arecha flavor

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Qianjie-introduction to Yegashifi Arica

High level:

This batch of Aricha is rated as G1 by ECX, with excellent appearance, consistency, freshness, dry aroma and flavor of raw beans. (about ECX, the author will introduce it separately.)

Variety:

Sunburn Yega Xuefei Arica's specific variety is Ethiopia's ancient excellent variety of coffee (Heirloom Varietals), produced in the Kebel Aricha processing plant, so it is named Aricha, there are about 650,700 small coffee farmers nearby, farmers will send ripe coffee berries here for processing and cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After 4-6 weeks of sun exposure, depending on the weather and temperature, the workers will scrape off the outer pulp with a machine and transport it to Addis Ababa for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

Shelled bean

The defect rate of raw beans is relatively low in terms of sun-dried beans, and the aroma is also very good. The default setting is medium-shallow baked goods. The dry powder has a strong berry aroma, which can feel a little sweet. The entrance can feel a touch of refreshing wine, there is still a typical citrus aroma, very comfortable sweet and sour feeling, the tail rhyme is like the concentrated essence of the last point of orange candy, full of happy innocence.

Flavor: dried strawberries, passion fruit, black plum, sweet tropical fruit, fruit wine, brown sugar syrup

Taste: excellent sweet and sour taste, bright and refreshing multi-layered

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