Introduction to Ethiopian Yejasuefi Coffee with the oldest Solar treatment

The 'yejia sherffin', refers to intense jasmine, lemon and peach, almond and tea aromas.

The author's taste experience is only one sentence: coffee entrance, flowers bloom! Just like flowers touch taste buds and nasal olfactory cells comfortable feeling. In addition to the floral fragrance, the delicate body is like silk massage in the mouth, wonderful touch.

Traditionally, Yerga Coffee was treated by the oldest method of sun exposure. However, in 1972, Ethiopia introduced washing technology from Central and South America to improve its quality, making Yerga Coffee's jasmine and citrus fragrance clearer and more refined. It became the world's best quality beans. The exquisite washing technology contributed greatly. Since the 1970s, this area has mainly been washed by water, becoming the most popular washed bean producing area in Ethiopia.

However, in the past two years, yejia snow coffee has become a popular fried chicken in the boutique market by frequently introducing amazing sun-dried beans!

Ethiopian sun-baked beans are generally G3-G5, but this bean is G2(about the classification of Ethiopian coffee beans, I will open a new post), equal to the grade of washed beans, although there are still a few defective beans, but compared with Harald and Sidama sun-baked beans, it is valuable.

This bean is baked until it is ready for explosion. It is brewed by hand and siphon. When grinding beans, it smells the sun fruity fruit, sweet and obvious. It also has the signature citrus and jasmine flowers of washed Yerga Sherphine. It tastes like Harald, Yemen mocha and Yerga Sherphine washed beans.

Sun-baked coffee has strict standards for collecting red fruits (fruits borne by coffee trees). Before exposing coffee fruits to the sun, manually remove immature green fruits or defective fruits. During the sun-drying process, remove damaged or moldy fruits. After two weeks, the pulp sugar and essence will penetrate into the coffee beans, and the moisture content will drop to 12%. Then the hardened pulp, pectin layer and pods will be scraped clean with a peeling machine. After taking out coffee beans, they will also undergo density and bean color testing.

After the defective beans are eliminated, the workers finally pick out the defective beans with naked eyes, and then check and select them layer by layer, creating a clean and refined Yerga Sherry Sun-baked Bean with rich and charming fruit fragrance.