Flavor characteristics of Arica Coffee in Yega Coffee Bean producing area is Arica Coffee beans delicious

Sun Yeshua G1 Aricha

I have always believed that yega-shefi beans are the beans that can directly change the basic understanding of coffee for beginners and laymen alike. The concept of coffee as fruit can be explained to the end. That's why I have the opportunity to give yega to first-time single-serve coffee drinkers.

This time, I got a famous sun-baked Ye Jia Shefei, Aricha, and "fruit bomb." This batch of yegashifi is produced at the Kebel Aricha processing plant, near about 650-700 small coffee farmers who bring ripe coffee berries to be processed and exchanged for cash. After screening available coffee cherries in the treatment plant, the coffee cherries with intact pulp and peel are placed in an elevated shed for sun treatment. It is this way of putting high-intensity labor into the shed to isolate contact with the ground and prevent the dirt from being produced in the process of sun exposure, thus creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored while the full flavor ripens. Before shipment, the processing plant will take the coffee beans out of the coffee cherries, sweet feeling can be imagined.

The first time he got the beans, he didn't use ordinary hand washing or Philharmonic pressing. Instead, he washed them with ice and poured them directly into a glass filled with ice cubes. The wet ripe berry fermented fruit wine flavor makes people not believe that this is Ye Jia Xue Fei, but this wet fragrance is not very popular with individuals. However, from the extremely smooth taste to the delicate mellow taste, the ripe fruit was sweet and sour, which was really amazing. The sweetness exceeded that of any Yega he had drunk before. Aftertaste performance is also quite good, worthy of the "fruit bomb", after drinking the basic can guarantee that half an hour mouth still feel sweet.

The second time I used V60 hand rinse, the product was rich in berry fruit. I don't know if it was because the water temperature was low, but the lemon sourness was very prominent at the back end.

The third time is still V60 hand flushing, fine powder water temperature is higher, the wet fragrance of the product is close to washing, bitter taste also comes out.

The fourth time, pull up the water powder ratio, prevent over-extraction, first use 15:1 brewing, and then add water to the water powder ratio to 18 or more, such a product is very satisfied! When the water temperature drops slightly, it is a perfect cup of fruit tea.

So far beans put half a month, the dry fragrance of strawberry powder has been quite obvious.

Ice drops, wet fragrance cool, full of wine, the mouth obvious dark chocolate flavor. But bitter taste prominent, miscellaneous taste also appeared. I don't think it's suitable for ice.

Source: Small Black Coffee