Similar to citrus acid Yega Chuefei coffee introduces boutique coffee.

First of all, I would like to explain that the coffee itself does have a flavor similar to citrus acid, and the aroma released by the coffee liquid during brewing and at the end of drip extraction is similar to jasmine and roses. But we need a correct baking degree to interpret the main flavor of releasing Yejaschuffe, the so-called correct baking degree, but also to release more sweetness of Yejasuffe, to enhance the sweetness of chocolate in Ethiopian coffee, and the mellow feeling in the mouth. Acid should also be sour and comfortable, not irritating, and so on.

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

In fact, what we want to say is that it is not just Yega Snow Coffee, but coffee with high alcohol thickness and bitterness, such as Mantenin, is sour even if it is lightly roasted, so can we describe this sour taste as citrus acid? To sum up, all the shallow roasting of coffee is sour, which is the wrong taste released under the wrong roasting degree.

So I can't help but ask, what kind of flavor does Yejasuffe want to highlight? In fact, Yejaschuffe is not as sour as rumored, as sour as lemon. Yejasuffe has its own unique aroma, similar to rose, jasmine, nectar, acidity similar to citrus and orange pulp. Huigan is dominated by chocolate or cocoa. Under the correct baking degree, Yejashaffe is as bright as plums and has a long aftertaste.