Intense aromas of strawberry, citrus, peach and jasmine with Ethiopian Yega Chefe coffee flavor

Ethiopia is the oldest coffee producer. With Ethiopian beans, you can measure the flavor profile of all current coffee beans. It can be said that Ethiopia is the gene pool of coffee and the source of all flavors. Nothing is more common in Ethiopia than the coffee beans treated by the ancient method of sun treatment, which is caused by Ethiopia's lack of water, but the ancient method of sun exposure is difficult to control, the quality of farmers' work is also poor, and the taste of potions, onions and tofu is unpleasant. But if handled properly, the strong fruit flavor, fermented wine will make people love to death. Hell and heaven, in a moment.

In 1959, the Yega snow coffee producing area began to try the water washing method. After 1970, the jasmine fragrance of Yega was washed, and the lemon and citrus flavor was popular in Europe and America. It became a model of fine beans in Africa, and the sun treatment was gradually drifting away from Shifei.

However, there are always people who will miss the feeling of the wonderful wine in the sun, which was improved in 2006. In the second Gold Co-operative Coffee Competition held in Ethiopia, sun beans dominated the top three, killing and washing Yega.

Today, the exquisite method of tanning is becoming more and more mature. High standard elimination of bad coffee beans, reduce pollution sources, elevated net bed, special guard, uniform drying. Rich aromas of strawberries, citrus, peach and jasmine, red wine has become popular all the way up to now perhaps one of the most familiar words among coffee lovers.

The birthplace of coffee-the representative work of Ethiopia, Yega Xuefei.

A small town under Sidamo province, a boutique producing area. With its unique fruit flavor, thousands of coffee fans are fascinated by sweet and sour feelings.

On the way to coffee, if you haven't had Yega Snow Coffee, then you haven't set out yet.