Yesobi Yesuga Chuefei Fruit Yega Chefeppe Coffee Fruit

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Qianjie-Yega Feifei morphine G1

Ethiopia Yirgacheffe Natural Boyefi G1

Japanese jellyfish coffee berry jelly

Country: Ethiopia and Russia

Production area: Kochere, Bowen Village

Processing method: daily consumption

Species: native species (Heirloom)

Altitude: 1900-2000 m

Baking degree: medium baking

Tasting notes: dried peaches, sweet citrus and orange fruits, cocoa, rich sour peaches, fragrant spices, smooth spices

01 | region introduction

A unique geographical environment

Yirga cheffe is a small restaurant in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing regions in the world and is the synonym for Essex boutique coffee. Lake Khartoum, Lake Abadha and Lake Chamo are responsible for the rich water vapor here.

Many lovers can't tell the difference between [Yegashafi] and [Seymour]. They all live in Ethiopia. It is popularly said that Seymour is a province, and Yegashiphi is a province in Seymour. Seymour is 2100 meters above sea level. The Yega region is even higher, with the highest elevation exceeding 2600 meters, which is also much higher than that of Siddharma. Yega Xuefei has a jasmine fragrance, bright and lively citrus acid and tea taste. Taste with Cedar raspberries and cranberries. Coffee production area | [Yega Xuefei] and [Seymour] region.

Ethiopia is located in Africa. The "Gedeo zone" that Yega Xuefei calls is located in the "southern ethnic states" southwest of Ethiopia.

Yega Chuefei-the coffee producing areas that have been recently circled (except Shakespeare) are all known as "Yega Chuefei". The area surrounded by the color box is the West Tropical region.

With Yekashev as the center, from the north Wenago to the south Gedeb, they all belong to the "Yega Xuefei production area."

The production areas closest to Yega Xuefei:

Yega Chuefei Mimi Valley: Yega Sheffield Valley Misty Valley. Since the introduction of water washing techniques from the Yega Xuefei region in the late 20th century, it has become a trend among coffee fans all over the world because of the large number of defective beans and the shortage of defective beans. Abdullash Bagersh, a local coffee merchant, improved the processing of Japanese beans, improved the taste, and reduced the proportion of defects in order to improve the taste of Japanese beans, and launched "Idido Misty Valley, Beloya, and Aricha," which are known as the famous Yegashifi beans.

Yega Xuefei Ariga: Yega Xuefei Ariga Aricha, formerly known as Idido. The processing of well-known coffee beans near Yega Sheffield

Mississippi Valley (Chateau) | the region closest to Yegashev (formerly: Edido Idido/ now: Erika Aricha coffee bean processing)

There are those common in the country and found in the Yega Xuefei production area.

-Misty Valley Yega Sheffield Mimi Valley

-Aricha Yega Sheffield Erika

-Wenago Ye Jia Xue Fei Wei Na Guo

-Dormorso Yega Xuefei du Meso

-Konga Yega Xuefei Conga

-Kochere Yega Sheffield Cochrane (Kocele)

-Chelelektu Yega Xuefei

-Gutiti Yega Chuefei Ding Ding

Borneol, coffee, berry and fruit

Lot1 Day G1-Ethiopia Yirgacheffe Kochere Bolje Lot1 Natural G1 Boyefi from Fere and Bota/Yefirafire,Fere from Ethiopia is the meaning of berry, and Bota/Yefirafire means flower / fruit, meaning berry fruit!

02 | processing method

This daily-processed coffee has slightly larger grains and slightly lower density and water content.

As we all know, most of the Kochere is washed with water, and every cup of coffee from this process can be regarded as refined coffee, and its characteristics are different from other coffees. regardless of the method of processing, the coffee beans here can be regarded as the best coffee in the Yega region.

This batch, Lot 1st, Essex, Ethiopia, the traditional exquisite method of daily drying, after processing the coffee peaches that can be used for cooking, put the whole pulp and peel intact in the viaduct for day-to-day processing. It is this kind of shed which invests in high-intensity labor, which is separated from the ground and prevents the smell of soil from being produced in the process of daily cooking. It creates a fruity flavor that is often used to taste. After more than two weeks of sunset, the dark brown coffee fruit is professionally stored, waiting for the whole flavor to ripen. You can imagine the sweetness of the coffee beans taken out of the coffee peaches before leaving the restaurant.

On the classification of Yega Xuefei

Take raw bean grade:-Q1 as the highest level, followed by Q2

-it is common in the country that only G1-G4 →, no matter washed or daily beans, can get low defect rate and delicious coffee beans by choosing G1.

ECX has a further way to classify beans for their own good grades. Not the familiar "Yega Sheffield G1" or "Yega Sheffield G2". New coffee beans harvested this year must be graded at the primary level to win G1-G3 coffee beans before they can be further divided into Q1 and Q2 grades in the form of SCAA cup coffee beans.

The highest level of Q1: coffee beans with a score of G1 or G280 or above in the primary grade plus a score of more than 85 in a high-quality grade. For the highest grade coffee beans.

The highest level of Q2: the grade G1 or G2 coffee beans + high-quality coffee beans score 80-84.75 in the primary grade. It is a second-grade coffee bean.

Yejia Xuefei is native to the local area, small grain species, with a small shape, and the beans are very small, mostly between 14 and 15 orders.

END