Classification of Yejashefi Coffee Bean characteristics of coffee beans in Yega Sheffei producing area
Production area
Yegashefi was originally a medium-sized town for coffee beans distribution and transportation in Ethiopia's Sidama Province. Due to its elevation higher than other coffee-producing areas in Sidama Province (ancient volcanic soil), it is located in the south of Ethiopia and affected by the southeast monsoon of the Indian Ocean. In this dry and wet season, mineral-rich terroir environment, it is almost the perfect place for Arabica coffee beans to be tailor-made.
In Central and South America, coffee beans are cultivated systematically and in large quantities on large plantations, while coffee cultivation in the Yagashvili region is mostly mixed with other short-term crops, and yields vary greatly depending on the weather and pests in each year. Yields range from 200-700 kg per hectare, and these cultivation methods account for about 50% of Ethiopia's total coffee production.
taste and flavor
Ethiopian coffee is definitely a classic coffee, whether brewed in hot water or cold, with a high degree of plasticity in flavor. Because of its delicate floral and citrus fragrance, it has become a world-famous coffee producing area with the third wave of fine coffee beans.
In addition to delicate floral and citrus aromas, sucrose aromas and fruity aromas have a subtle elegance compared to the rough, angular flavors of Central and South America, and stand out among many fine coffee flavors.
grade division
According to different treatment methods, Yegashefei can be divided into A type washing treatment method: Gr-1, Gr-2;B type solarization treatment method: Gr-1, Gr-3, Gr-4, Gr-5. The lower the number, the higher the rank.
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The ranking system of raw beans in coffee producing countries introduces what is the best grade of coffee beans.
Ethiopia (rated in proportion to defective beans) before the emergence of the Ethiopian Commodity Exchange (Ethiopia Commodity Exchange referred to as ECX), Ethiopia's coffee export grade was established by the CLU Department (Cupping and Liquoring Unit) under the Ministry of Agriculture, mainly according to the number of defective beans in 300g. The classification criteria are as follows.
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