Ethiopian Coffee Yega Sheffield Coffee characteristics what kind of beans does Yega Chefe Coffee belong to

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Qianjie-Ethiopian Coffee introduction

Brazil, Mexico and Indonesia are the largest international coffee producers. But there's nothing like a perfect cup of Ethiopian coffee. Ethiopian Yargacheffe coffee is one of the most popular coffees in the world. The wine is soft-bodied and delicious, making it an ideal drink choice.

History classifies Ethiopia as the birthplace of coffee in 850 AD and Arabica. A young goat herdsman named Kaldi chewed coffee beans and found that his sheep were more energetic and energetic. Kaldi tried coffee beans, noticed the effect, and the world's obsession with coffee began. Yirgacheffe, located in Sidama, is an area where legumes thrive in southern Ethiopia. Thanks to dense vegetation, healthy soil and high-altitude plants, these plants grow naturally. Ethiopia offers a warm and tropical climate, with moderate wet and dry seasons.

Yirgacheffe beans are bright and beautiful. They are ideal for hot and cold brewing. Beans have a faint floral aroma, delicious or moderately roasted. It makes mellow coffee and has a gentle body.

Wet processing began in Ethiopia in the 1970s. Yirgacheffe, Ethiopia, is the birthplace of the first wet processing plant. Wet treatment does not require immediate picking and drying, but requires thorough cleaning. The coffee beans were soaked in a huge bucket immediately after they were picked. After cleaning, put the beans on the rotating bed for 48 to 72 hours. In this way, the whole bean can be dried evenly. Wet processing removes the traditional fermented Yirgacheffe flavor and produces light coffee beans with citrus and floral aromas. Wet processing is a modern method that produces a more consistent flavor.

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