Jasmine-scented Yejassefi Coffee Manor: an introduction to the flavor and taste of Cochel Manor

Most coffee beans are washed with water, but a few peas are deliberately sunburned to enhance their charming fruit aroma and mellow thickness. 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 "regional flavor" of citrus and flower fragrance. Caffeine F trees are mostly planted in farmers' own backyards or mixed with other crops in farmland, and the yield per household is not much, which is a typical pastoral coffee. Almost all of the award-winning beans come from the above-mentioned coffee villages and communities.

The so-called "Yega Chuefei" refers to strong aromas of jasmine, lemon or green citric acid, as well as sweet peaches, almonds and tea. The author's tasting experience has only one sentence: "Coffee entrance, flowers in full bloom!" Except for the comfort of the taste buds and olfactory cells in the nasal cavity touched by flowers. In addition to the fragrance of flowers, the delicate mellow thickness is like silk and feels wonderful to the touch. At present, many coffee chemists begin to study the microclimate and soil and water around Yega Xuefei, in order to sum up the planting equation of fine coffee. At first, Yejasuefei's coffee trees were planted by European monks (somewhat similar to Belgian monks who advocated planting wheat and brewing beer), and later by farmers or cooperatives. Yejasuefei is actually built by surrounding coffee communities or cooperatives, including Edido, Hafsha, Hama and Bdon near Fog Valley. Strictly speaking, Yegashafi is a by-product area of Sidamo. Located in the northwest of Sidamo, with mountains and lakes, the town is one of the highest coffee-producing areas in Egypt. However, the mode of production and flavor here are so outstanding that Egyptian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and form their own school. Yejasuefei, the most famous producing area in Africa, is a small town with an altitude of 120000m and 2100 meters above sea level, which is also synonymous with Ethiopian boutique beans. Since ancient times, it has been a wetland, and the ancient saying "Yejia" means "settle down" and "Xuefei" means "wetland". Therefore, "Yejia Xuefei" means "Let's settle down in this wetland." the coffee beans harvested must immediately enter the treatment process, otherwise they will begin to ferment and make the coffee beans smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

1. Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying)