"Yega Snow Coffee" Fine African Coffee Coffee characteristics Coffee beans Coffee

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

The coffee producing areas of Ethiopia are Hidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

Yirga Cheffe grows in the southern Ethiopian plateau at an altitude of 5700-7800 feet above sea level. It is located in the northwest of Sidamo province. It is located in the area of Lake Abaya. It is usually obvious in sweetness and is favored by most people. Its annual production is about 225000bags/60kg. Its bean body is smaller than Longberry. It is greenish in color and gray in color. Most of it is washed. In the washing plant, the coffee fruit is fermented in the storage tank full of water after harvest, and the workers use a simple wooden rake to stir it to facilitate the smooth cleaning. The washing plant always has a pungent acid fermentation smell and the sound of the fruits in the sink colliding with each other. After the fruit is sticky and soft, it is directly shelled and cleaned, leaving only the fruit covered with sheepskin. After the final washing, the fruit is dried directly outside the washing plant. Taste similar to lemon and citrus complex, excellent taste viscosity, complex flavor, mostly exported to G2, suitable for medium baking as a single product. A small town in eastern Egypt, 1800-2000m above sea level. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, Yejia snow caffeine can be divided into five grades of G1~G5 from good to bad. It is generally washed with water, but there are also a small number of excellent beans intended to be insolated to enhance the charming fruit aroma and mellow thickness.