Ethiopia Yega Chuefei Coffee introduces Yega Snow Coffee Manor

Sun-baked coffee has a strict collection of red fruit (coffee tree fruit) standards, before exposure to coffee fruit manually remove immature green fruit or defective fruit, sun process and then remove damaged or moldy fruit, two weeks after the pulp sugar and essence of all into the coffee beans, water content reduced to 12%, and then hardened pulp, pectin layer, pods together with the scraper clean, coffee beans removed but also through density and bean color testing. After the defective beans are eliminated, the workers finally pick out the defective beans with the naked eye, and the layers of screening are checked and screened, resulting in a clean and refined Yerga Sherphine sun-baked beans with a rich and charming fruity 2015 sun-baked Yerga Sherphine, which has already appeared G1 grade, exceeding G1 washing in quality and appearance.

This bean is baked until it explodes intensively. It is brewed by hand and siphon. When grinding the beans, it smells the tangy sun fruity fruit, sweet and obvious. It also has the signature citrus and jasmine flowers of washed Yerba Sherphine. It tastes like Harald, Yemen mocha and Yerba Sherphine washed beans. The beans are small and neat short round. Ethiopian sun beans are generally G3-G5, but this bean is G2, which is equal to the grade of washed beans. Although there are still a few defective beans, But compared to Harald and Sidama's sun-dried beans, it's already valuable. Traditionally, Yerga Coffee uses the oldest sun-drying method. However, in 1972, Ethiopia introduced Central and South American washing technology to improve its quality. This made Yerga Coffee's jasmine and citrus aromas clearer and more refined.

After the 1970s, this area was mainly washed with water and became the most popular washed bean producing area in Egypt. The so-called 'yejia snow coffee flavor' refers to the rich jasmine flower fragrance, lemon and peach, almond sweet fragrance and tea fragrance.

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, and the coffee tree is mostly planted in the farmer's backyard or mixed with other crops in the farmland. The yield per household is not much, and it is a typical pastoral coffee. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp, and cold in winter. They breed unique citrus and floral "regional flavors" of yeka, which are washed and processed, but a small number of rare beans are deliberately exposed to the sun to enhance the charming fruit flavor and mellow