An introduction to the characteristics of Yega Xuefei Coffee in the area of Yega Xuefei

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Learn about naturally processed Ethiopian coffee from the Yargacheffe region, which is one of the most valuable single source coffee sources in the world.

There are too many reasons to like African coffee, especially Ethiopian coffee. Ethiopia's coffee industry is mired in history, tradition, and a blend of facts and historical fiction. From the story of Kaldi and his ant goat to the lofty tone expressed by coffee lovers with the word "Yirgacheffe", Ethiopian coffee is reminiscent of pure coffee romance. Go on. It rolled off its tongue.

Ethiopian coffee ranges from rich, sweet and fruity to light, citrus and floral, depending on how it is processed. When you hear that people are enthusiastic about coffee in the famous Irgachev region, they mainly refer to washed or wet coffee. This is a delicate, floral and tea-shaped coffee with a light citrus flavor and a clean, light fuselage.

The distinction between natural processing and washing processing in Ethiopia has a long history. As we all know, Ethiopia is a famous "birthplace of coffee", with coffee plants all over the lush green highlands. Its thousands of local coffee varieties have been grown and enjoyed for hundreds of years-wet processing plants appeared a long time ago. Natural processing is the natural processing of freshly picked coffee beans scattered in the sun to dry. It has always been the traditional method of processing coffee, and it is by far the most common processing method. It has the flavor of tropical fruit and has a rich taste.

Many locals pick their own coffee beans from wild plants and put them in the backyard to dry, which is the equivalent of Ethiopia picking wild blueberries from the bushes in your backyard.

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