African Coffee Manor Ethiopian Yirgacheffe Coffee Green Bean Yirgacheffe G 2 Wash

English name: Ethiopia Yega Xuefei raw bean

English name: Ethiopia Yirgacheffe G.2

Commodity specification: 1000 grams

Coffee country: Ethiopia

Growth altitude: above 1600m

Coffee grade: Grade 2

Treatment method: washing method

Baking degree: moderate (city Roast+) / depth

Why is it called Yega Xuefei?

Many friends are asking us, from the picture above, we can see that Ta is a town belonging to SIDAMO. It is the local coffee bean distribution center and traffic center. The town of Yejashefi, surrounded by coffee-producing villages on a plateau ranging from 1750 to 2400 meters above sea level, is the highest coffee-producing area in the country.

Because the elevation of the place is generally higher than that of other parts of Sidamo Province, the flavor of the coffee produced is very obvious and is well received by the market. The rich and distinctive fruit aroma and high quality are praised and well-known. Therefore, it has been treated as an independent producing area in the industry. All the local coffee trees are grown organically (because poverty simply cannot afford to buy synthetic fertilizer), and the beans are too small. At present, most of them have been washed with clean flavor and strong aromas of flowers and citrus and lemon fruits.

Ethiopia's Yirgacheffe coffee is one of the most unique coffee beans in the world today: it has a strong aroma of flowers, lemon, strong acidity but soft, and a smooth taste. It has a very special and unusual aroma of citrus fruit and flowers, which makes Yega snow coffee one of the most distinctive coffee in the world. Yega snow coffee is of high quality that is difficult for ordinary mochas to reach. At the same time, it is also an excellent representative of African washed coffee.

As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Ethiopia is the birthplace of coffee in the world, and the volcanic ash land near the Rift Valley is particularly suitable for high-quality coffee production.

Ethiopia has several famous coffee producing areas with different flavors. The coffee beans produced are named after the place of origin, which is one of the best coffee in the world. The grade of coffee is 1-3 for washing, 4-6 for sun exposure, 1 for washing coffee and 4 for sun-drying coffee.

Due to the Great Rift Valley of East Africa, the coffee producing area of Essex has been divided into two halves, resulting in different forms of coffee on both sides. In the east, there are Harald, thin and pointed beans, and the difference between long body and short body, while there are exquisite varieties such as Sidamo and Yega Xuefei in the east, while the varieties in the west are more numerous and miscellaneous, and the Kafa forest in the west along the East African Rift Valley has smaller bean shape and strong disease resistance, mainly Lim, Jima and Ironhide, while Jinbi and Tana Lake bean are larger. Like the little Jasper in Suzhou, although she is petite, she is gentle and delicate, sweet and lovely, and can attract thousands of favorites without any decoration. Medium-to-deep baked Yega snow coffee has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.

As the top washed coffee in Ethiopia, which is the origin of coffee, Ethiopia Washed Yirgacheffe has the characteristics, high quality and low yield, so it has the factor of top coffee and is naturally very popular. Yejasuffe is almost the best coffee pronoun in Ethiopia! Up to 5800-6600 feet above sea level, it is famous for its lemon flavor and floral smell. The coffee beans are exported to Japan and Europe, but are rarely seen in the United States.

In order to fully experience the taste of Yejasuffe Yirgacheffe, the coffee was roasted in both light and deep stages, hand-ground and brewed in a pressure pot.

Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. The use of hand coffee mill grinding feel is very good, smooth, moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. On the mouth, the taste is a little thin and balanced, with a faint and mild sour taste, rich in oil and long-lasting foam.

Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent are well reflected, the texture is thick, the consistency is better than shallow baking, and the finish is long.

Yega Yirgacheffe has a good performance in both light baking and medium-deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baked Yirgacheffe, which will produce beans at the end of the first explosion; if you pay attention to the richness and thickness of the taste, as well as the consistency and aftertaste, you can choose the lightly oiled Yirgacheffe baked in Vienna, which will produce beans in the middle and later stages of the second explosion. Because Yejia snow coffee Yirgacheffe is washed, the water content is relatively high, we should pay attention to have sufficient dehydration time; also can not bake too long, so as not to send out more homeopathic coffee aroma substances at high temperature for a long time, to be just right, low heat, a small amount of coffee roasting for about 15 to 20 minutes is more appropriate.

Light-roasted Yirgacheffe roasted coffee beans, high-quality even and neat raw coffee beans, can maintain such a good evenness when the coffee is shallow roasted.

Source: Devi Coffee