Lemon Queen, Ethiopian Yega Sheffield Coffee beans

When I baked almost the more famous beans on all continents, the love of my heart was given to Yega Xuefei. Yega is very thin and as thin and long as a bean sprout, so even if I forget to label her as a raw bean sometimes, I will never mistake her.

Yega's beans are divided into five grades, and now the most common is Yega Xuefei G2, while the highest grade G1 is very rare. There are very few defective beans in Yega Xuefei G2. Sometimes I wonder if the beans I got are really as good as the seller said, but in fact, I don't have to worry about this, spread it out and take a look at the defective beans. And those manor beans, one is to see the raw beans, and the other is to see the taste after baking. Buying beans and selling beans are all long-term business, and I believe sellers will not spoil their credibility in this way.

Yega Xuefei is close to Sidamo. Yega Xuefei's beans were originally allocated to the Sidamo producing area, but because of its unique style, Sidamo has no room for it and is on its own. Now the situation is just the opposite, and the bad beans in the Yegashifi producing area have been removed to recharge Sidamo.

I have also baked Sidamo's sun beans, and they all taste like Yega, but they are like a miniature version of Yega, not as floral and fruity as Yega. The beans in Africa are rich in fruit and flowers. I always think that the land can give birth to so many excellent beans, and the soil there must be very fertile. Coffee beans grown from that land, like beans from the fruit kingdom, are dipped with fruity aroma. Ye Jia Xuefei dipped in lemon, after shallow baking, covered with the freshness of lemon, the entrance is like a bite of orange, if used as ice droplets, after the ice drip filter, her flower fragrance will become more obvious. But whether it is cold or hot, she is always like her appearance, slim, light, not too exciting, only feel very euphemistic.

China Coffee Trading Network: www.gafei.com