Ethiopian Coffee introduces the characteristics of Yega Xuefei Coffee in Yega Xuefei area

Yegashefi is a small town with an altitude of 1,200 ~ 2,100 meters. It is also synonymous with Ethiopian fine beans. This is a wetland since ancient times. The old saying "yega" means "settle down" and "snow" means "wetland", so "yega snow" means "let us settle down in this wetland".

Strictly speaking, Yejia Shefei is a subsidiary production area of West Damo. This town is located in the northwest of West Damo, surrounded by mountains and lakes, and is one of the coffee producing areas with the highest average altitude in Egypt. However, the production method and flavor here are so prominent that Egyptian coffee farmers compete to be proud of their own coffee with Yejia Shefi flavor, so they are independent from West Damo and become the most famous producing area in Africa.

At first, the coffee trees in Yegashefi were planted by European monks (somewhat similar to Belgian monks who cultivated wheat to brew beer), but later they were the responsibility of farmers or cooperatives. Yegashefi is actually constructed from surrounding coffee communities or cooperatives, including Edido, Hafusa, Hama and Bdon near Fog Valley.

Most coffee beans are washed, but a small number of absolute crystal beans are deliberately solarized to enhance the attractive fruity flavor and body. These mountain villages are misty, spring all the year round, breezy in summer, cool but not hot, rainy but not damp, and cold in winter, giving birth to unique citrus and floral "regional flavor". Coffee called F trees are mostly planted in farmers 'own backyard or mixed with other crops in the farmland. The yield per household is not much. It is a typical pastoral coffee. Almost all of Yejia Xuefei's award-winning beans come from the above-mentioned coffee villages and communities.

The so-called "yega-sherry" refers to intense jasmine, lemon or lime acid aromas, as well as peach, almond and tea aromas. The author's taste experience is only one sentence: "Coffee entrance, flowers bloom!" The field is like a flower that touches the taste buds and nasal olfactory cells. In addition to the floral fragrance, the delicate body is like silk, and the touch is wonderful. Many coffee chemists have begun to study the microclimate and soil conditions surrounding Yekashefi in order to derive the growing equation for fine coffee.