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Ethiopia Yega Sheffield Coffee Bean grows Raw Bean G2 Yega Chefe

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Ethiopia has the longest history in the world, not only in coffee production and drinking, but also in the world. Most of the production is exported to advanced countries, and unlike other coffee-producing countries, 50% of the coffee produced in Ethiopia is consumed domestically. Nevertheless, more than 60% of Ethiopia's total foreign currency exports still come from the coffee trade, which is enough to replace

Ethiopia has the longest history in the world, not only in coffee production and drinking, but also in the world. Most of the production is exported to advanced countries, and unlike other coffee-producing countries, 50% of the coffee produced in Ethiopia is consumed domestically. Nevertheless, more than 60% of Ethiopia's total foreign currency exports still come from the coffee trade, a figure that represents the state of Ethiopia's economy.

Ethiopia Yega Xuefei G2 | EthiopiaYirgachaffe Grade2

Ethiopia's Yega Chuefei has a floral fragrance, making it the most famous boutique raw bean in the world. It is particularly mild, with a floral fragrance, an afterscent around the tip of the tongue, and a gentle texture, all of which have become unique characteristics of Yejia Xuefei. Over the past few decades, Ethiopian Yejasuefei raw beans have been processed with water washing, in which the pulp and other skin residues of coffee beans are removed after being treated with natural enzyme solution and placed in a tank filled with enzyme solution. In the water tank, the sugar content of raw coffee beans began to ferment, and the taste of raw coffee beans changed fundamentally. This fermentation process usually takes 72 hours, and after this process, the sour taste of raw coffee beans is enhanced, the floral aroma is also strong, at the same time, the earthy taste (bitter taste) is gone, and a fine coffee full of dry flavor is born. Not all Ethiopian coffee is washed to process raw beans, and coffee in some areas is processed by natural drying. Even if you are not a coffee expert, you can accurately feel that the taste of raw beans treated by natural drying is obviously different from that of raw beans treated by washing. Yirgacheffe and Sidamo treated by washing have a soft texture and do not have the bitterness peculiar to local flavor. Although it is the same coffee, but when the natural drying method is used to process Yegashifi and Sidamo, the coffee will have a completely different flavor, and the natural drying method is mainly used in eastern Ethiopia. The highest grade of Ethiopian coffee processed by washing is 2 or 3, and that of eastern coffee processed by natural drying is 4 or 5. Occasionally, grade 5 coffee processed by natural drying is generally marked as grade 4 for circulation in order to evade tax or customs inspection. Ethiopia's rating is somewhat confusing because Ethiopia's Yegashafi has a highest grade of 1 or 2, but Harald coffee has a highest grade of 4.

Very cool article!