Essex boutique coffee | description of coffee flavor of Elba Coffee Cooperative in Yega Sheffield area

The Elba Coffee Cooperative (Chelba Coffee Farmers Cooperative Union), which is co-located with the former Yegashafi Coffee Cooperative in the Yegashafi producing area of southern Ethiopia, is composed of 490 coffee farmers and is a partner of the Rainforest Alliance in Ethiopia to help local communities and set up schools to help poor families by working directly with the Rainforest Alliance to get better prices. Consumers can also help poor coffee farmers by buying this type of coffee.

The coffee beans of the Elba Coffee Cooperative grow in a 5700-foot primeval forest, and high-altitude coffee beans are not easy to grow and mature. September and February are coffee harvest times and are native Arabica beans. The new season's Elybar Coffee Cooperative is certified by the Rain Forest Alliance (RA). The coffee beans treated by natural washing are grade G2. The long rice shape of the beans is different from that of the previous batch of King's Coffee, which is the same as Yega Xuefei of YCFCU Coffee Cooperative. It is different from the fruit fermented aroma produced by multiple treatments of Ethiopian coffee in the sun, with fine citrus acid and obvious jasmine aroma. Okay, the scent of jasmine is the most important way to deal with Beyega Chuefei.

The Elba Coffee Cooperative is a Rainforest Alliance certified coffee bean with dark green and slightly defective beans in the shape of long rice similar to those of the previous Yegashev Cooperative.

Shallow baking City (fragrance): citrus acid balance is not strong and turns sweet and sour quickly, the conversion between sour and sweet is a good taste buds to enjoy, thin and not astringent taste with mint cool taste, the aftertaste of green tea is excellent flavor, the sweetness of orange slowly emerges and rises more and more, this baking degree of Yejashev is the most suitable for ice drop or cold soaking, because the jasmine fragrance in Yejashev is fully developed by soaking for a long time.

Medium baking (general B): 60 seconds of low temperature baking after the first explosion is the best place to drop beans. The aroma of air-dried orange peel can be smelled when coffee is roasted, and the aroma of sweet and sweet jasmine during brewing is the most important feature of washing Yegashev. The refreshing, meticulous and smooth taste, the sweet top of the tail rhyme lasts above the throat for a long time. After taking off with plain boiled water, the mint cool feeling slowly moves towards the delicate sweetness of flowers and plants.

Re-roasting (general C): the density of coffee beans is lower than that of King's Manor Coffee, and it takes less firepower and more baking time to achieve heavy baking to avoid bitterness, turning the aroma of jasmine into cool and sweet with mint chocolate, which is not available in other coffees. smooth, consistent and uncomplicated taste, provide another choice for friends who do not like sour coffee and too heavy coffee.