Ethiopian Fine Coffee recommends Yega Sheffield Fine Coffee Coffee Classification

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level, is also synonymous with Ethiopian fine coffee, here is a wetland since ancient times, the old saying "Yirga" means "settle down","cheffe" means "wetland", therefore, Yirga cheffe means "let us settle down in this wetland".

Strictly speaking, Yejia Shefei is a sub-producing area in Sidamo Province of West Damo, Ethiopia. It is located in the northwest of Sidamo and is one of the highest coffee producing areas in Ethiopia. However, the production method and flavor here are so prominent that Ethiopian coffee farmers compete to be proud of their own coffee with Yegashefi flavor, so they are independent from the West Damo production area and become the most famous production area in Africa.

Initially, Yegashefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), but later by farmers or cooperatives. Yega Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.

The so-called "yejia sherry flavor" refers to rich jasmine flowers, lemon or lime acid aroma, as well as peach, almond sweet or tea aroma. However, this season's dried strawberry flavor is particularly prominent, after grinding the house full of blueberry fragrance.

The phrase "coffee in the mouth, flowers in full bloom" is the best way to describe it, just as flowers stimulate the comfort of taste buds and nasal olfactory cells. In addition to the floral fragrance, the body is delicate and mellow, like silk massage in the mouth, wonderful touch. Many coffee chemists have begun to study the microclimate and soil conditions surrounding Yekashefi in order to derive the growing equation for fine coffee. The above production area data are quoted from: Coffee Science Publishing House/Shizhou Cultural Enterprise Co., Ltd.; Publication Date/May 26, 2008 Product Language/Chinese/Traditional

According to the different processing methods of coffee beans, Yejia Xuefei is divided into two categories:

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is sun-treated green coffee beans, divided into grades, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun-treated sherry fruity, open the freshly roasted G1 sun-treated sherry coffee bag can subvert everyone's original understanding of coffee, only those who have tasted the highest grade of sun-treated sherry will believe that coffee is a fruit