Ethiopian Coffee | Star of Africa-introduction to G1 Flavor of Yega Xuefei Peach
Ethiopia Star Yirgacheffe Washed Gmur1 Star of Africa-Yega Xuefei Peach G1
Variety: native species Heirloom
Grade: Gmur1
Producing area: Yega Xuefei Yirgacheffe
Altitude: 2000 ~ 2050 m
Refining method: washing treatment method
Reference flavor: berries, citrus, Darjeeling black tea, delicate acidity, sweet peaches
African Star, a well-known Ethiopian coffee exporter, not only has its own brand, but also has its own processing plant, which has been taken over by the third-generation Heleanna since 2008. Founder Yanni Georgalis has been in contact with the coffee industry since the age of 12, mainly in printing sacks and weighing packaging. Founded the African Star Company in 1972 and promoted its own coffee, the initial entrepreneurial process is very difficult. In order to cope with the ever-changing coffee market, African Star is not only constantly experimenting in self-developed farmland, but also pondering the planting technology and methods. To the final baking technology, the whole process can be fully mastered at present.
Yirgacheffe, one of the producing areas of Ethiopia, is very popular among coffee drinkers all over the world. In order to maintain high-quality coffee beans, local operators carefully select coffee beans grown in fertile soil and then buy higher-quality raw coffee beans.
The grading system of raw beans in Ethiopia is not based on the size of beans, but on the basis of treatment. Traditionally, G1 and G2 are used as washing methods, while G3, G4 and G5 belong to sun treatment. Raw beans from each of the different producing areas have their own unique flavor, so it is not necessarily that G2 is worse than G1. In order to make the transaction more fair and transparent, the Ethiopian government set up Ethiopia Commodity Exchange (ECX for short) in 2008. Small farmers in various producing areas will send their processed coffee to this exchange and conduct strict cup tests to distinguish the grade of coffee, whether it is washing or tanning. There is a grade of G1~G5.
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Sensory taste | whether the flavor in coffee depends on drinking or smelling.
When we are taking sensory lessons, we are arranged to smell dozens of small bottles full of fragrance, and are asked to try to remember what we smell. The association and memory searched by the brain will remind us of the fragrance of every bottle we have smelled. Sometimes it's a straw, sometimes it's a bottle of syrup. Later we found that the nose began to get used to searching.
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Colombian Coffee | introduction to the flavor characteristics of washed roses in Cabana Manor in Huilan producing area
Manor: Cabana Manor, Colombia: 1750 meters above sea level: rose summer treatment: washing flavor: the aroma of white jasmine, sugar cane and peach-like sweetness, the whole fresh and juicy, full of sweetness. Cabana Manor is located in the small town of San Agustin in the province of Huilan, Colombia. it was founded in 1936 and has a history of 82 years. Now
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