The most famous boutique raw bean flower scent in the world. Ethiopia Yega Xuefei G2.
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.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Processing Method: WashedSpecies: Arabica Flavor: clear sweetness, fruit
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Rich texture and unique soft floral fragrance of Yejia snow coffee producing area manor introduction
Yega Xuefei's coffee trees were planted by monks in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya. These mountain villages are foggy, like spring all the year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and unique in winter.
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EthiopiaSidamo Grade2 Sidamo refreshing sour coffee powder boutique coffee
Boutique coffee has a rich and beautiful taste. Even if the coffee made of boutique coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste, if not, it can not be called boutique coffee. The term boutique coffee was first coined by Ms. Knudsen of the United States in Coffee and Tea magazine, when
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