Boutique coffee beans recommend Yega snow coffee

Yegasherfi is a small town with an altitude of 1700- 2100 meters. It is also synonymous with Ethiopian fine beans.

This is a wetland since ancient times. The old saying "yirga" means "settle down","cheffe" means "wetland", so "yirga cheffe" means "let us settle down in this wetland". It is one of Ethiopia's highest coffee producing areas on average.

Yerga Coffee is washed with water, but a small amount of the best beans are deliberately sunburned to enhance the attractive fruity flavor and body.

Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. These small mountain villages are misty, spring all year round, cool but not hot in summer, rain but not damp in winter, and they are free from cold, giving rise to their unique "regional flavor" of citrus and flowers.

The so-called 'yejia sherffin', refers to the intense jasmine flowers, lemon and peach, almond sweet and tea aroma.

The author's taste experience is only one sentence: coffee entrance, flowers bloom! Just like flowers touch taste buds and nasal olfactory cells comfortable feeling. In addition to the floral fragrance, the delicate body is like silk massage in the mouth, wonderful touch.

Traditionally, Yerga Coffee was treated by the oldest method of sun exposure. However, in 1972, Ethiopia introduced washing technology from Central and South America to improve its quality, which made Yerga Coffee's jasmine and citrus fragrance clearer and more refined. It became the world's best quality beans. The exquisite washing technology contributed greatly. Since the 1970s, this area has mainly been washed by water, becoming the most popular washed bean producing area in Ethiopia.

However, in the past two years, yejia snow coffee has become a popular fried chicken in the boutique market by frequently introducing amazing sun-dried beans! Ethiopian sun-baked beans are generally G3-G5, but this bean is G2(about the classification of Ethiopian coffee beans, I will open a new post), equal to the grade of washed beans, although there are still a few defective beans, but compared to Harald and Sidama sun-baked beans, it is valuable.

This bean is baked until it is ready for explosion. It is brewed by hand and siphon. When grinding beans, it smells the sun fruity fruit, sweet and obvious. It also has the signature citrus and jasmine flowers of washed Yerga Sherphine. It tastes like Harald, Yemen mocha and Yerga Sherphine washed beans.

Sunlight coffee has a strict collection of red fruit (coffee tree fruit) standards, before exposure to coffee fruit manually remove immature green fruit or defective fruit, sun process and then remove damaged or moldy fruit, two weeks after the pulp sugar and essence into the coffee beans, water content reduced to 12%, and then hardened pulp, pectin layer, pods together with the scraper to clean, coffee beans removed but also through density and bean color testing.

After the defective beans are eliminated, the workers finally pick out the defective beans with the naked eye, and then check and select them layer by layer, creating a clean and refined yejia sherry sun beans with a rich and charming fruit fragrance.