Gediyo Gediyo, one of the highest coffee producing areas in Ethiopia.

The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but the beans are G2, equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo.

The 2015 sun Yega snow caffeine has appeared in the G1 grade, surpassing the G1 washing in terms of quality and sales.

The beans are roasted until they are densely baked and brewed by hand and siphon. When grinding the beans, you can smell the sweet aroma of sun fruit, and there is also the citrus and jasmine fragrance that is the signature of Yega snow caffeine. It tastes like the three-in-one flavor of Harald, Yemeni mocha and Yega snow coffee water-washed beans!

There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, finally, the workers picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejashaffe sun-dried beans, and had a strong attractive fruit aroma. Traditionally, Yejashaffe uses the oldest sun treatment method, but in 1972, Ethiopia introduced Central and South American washing technology to improve its quality, which made the jasmine and citrus fragrance of Yega snow coffee clearer and more refined.

It has become one of the best quality beans in the world, thanks to its exquisite washing technology. Since the 1970s, this area has mainly been washed, and coffee trees in the most popular water-washed bean producing areas in Egypt are mostly planted in farmers' own backyards or mixed with other crops in farmland. The output of each household is not much, which is a typical pastoral coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers.

The so-called 'Yejia Snow Flavor' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

The author's tasting experience has only one sentence: coffee entrance, flowers in full bloom! Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate and mellow thickness (body) is like a silk massage in the mouth.