Ethiopia Yega Xuefei Coffee Raw Bean
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.
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Classification of defective coffee beans
There are two main categories: one is formed by soaking coffee in the fermentation tank for too long during washing, and is contaminated by the water washing coffee beans; the other is stacked in the warehouse, thus attaching bacteria and the surface of the beans becomes mottled. Fermented beans are difficult to distinguish from the appearance, so special attention should be paid to hand selection. Fermented beans produce a rancid smell if mixed with coffee. 5. Dead beans die
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African beans, coffee beans, coffee beans
Sidama is located in southern Ethiopia. Sidamo coffee is cultivated at altitudes of 1,400 m2,000m. This coffee is widely used to blend with coffees produced in other parts of the world in order to adjust the balance of mocha aroma and taste. The coffee has a refreshing sour taste and elegant taste that can only be felt in premium champagne, and it can also make people feel the unique characteristics of mocha coffee.
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