Yerga Coffee is actually a small town.

Yejashaffe is a small town with an elevation of 1700 Murray 2100 meters above sea level. It is also synonymous with Ethiopian boutique beans. It has been a wetland since ancient times, and the ancient saying [yirga] means "settle down], and [cheffe] means [wetland], so [Yega Xuefen] means [let us settle down in this wetland]. It is one of the coffee producing areas with the highest average elevation in Ethiopia. Yejia snow caffeine is washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers. The so-called 'Yejia Snow Flavor' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

The author's tasting experience has only one sentence: coffee entrance, flowers in full bloom! Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate mellow thickness (body) is like silk massage in the mouth. Traditionally, Yega snow coffee is treated by the oldest sun treatment, but in 1972, Ethiopia introduced water washing technology from Central and South America to improve its quality, making its jasmine and citrus fragrance clearer and more refined. It has become one of the best quality beans in the world, thanks to its superb washing technology. Since the 1970s, this area has been mainly washed, making it the most popular water-washed bean producing area in Egypt. However, in the past two years, Yejia snow coffee is unusual, frequently launched amazing sun beans, and become a boutique market Deep-Fried Chicken! The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but this bean is G2 (I will open a new paste for Ethiopian coffee beans), which is equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo. The bean is baked before the second explosion and is brewed by hand and siphon. When grinding the beans, you can smell the pungent aroma of sun fruit, which is obvious in sweetness, and there is also the citrus and jasmine fragrance that is the signature of water washing. It tastes like the three-in-one flavor of Harald, Yemeni mocha and Yega snow coffee! sun Yega snow coffee sets strict standards for collecting red fruits (as a result of coffee trees). Before the coffee fruit is exposed, the unripe green fruit or defective fruit is removed manually, and then the damaged or moldy fruit is removed during the sun exposure. After two weeks, the sugar and essence are all infiltrated into the coffee bean, and the water content is reduced to 12%. Then scrape off the hardened pulp, pectin layer and pods with a planer, and the coffee beans should be tested for density and color. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejia snow caffeine sun-dried beans with a strong attractive fruit aroma.