What are the characteristics of coffee Yega Chefe? introduction to the flavor of anaerobic Yega Chuefei

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Qianjie-introduction to Sidamo Guji, Ethiopia

As a creature that likes the new and hates the old, the pursuit of human taste experience has never stopped. With the "quantity" of coffee demand rising in a straight line, bean seeds and traditional flavor of origin have begun to be unable to meet the "novelty-hunting" needs of consumers.

Starting from the "treatment method", changing the flavor of coffee has become a "secret weapon" sought after by many landowners and raw bean merchants. There are many ways to treat coffee beans, although beans determine the genes of coffee, but different treatments can give coffee beans a completely different flavor trend.

Today, we will introduce a kind of anaerobic treatment of Yega Xuefei.

Sidamo Guji, Ethiopia

Producing area: Sidamo

Processing plant: DWD

Treatment: anaerobic washing micro-batch

Tree species: original species

Altitude: 1800-2000 m

Flavor: floral aroma, blueberry, lotus fog, lemon, green tea, cherry

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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