Taste Aroma Ethiopian Yega Shefi Coffee Woka Flavor Taste Manor Features

Yega Xuefei is close to Sidamo. Yega Xuefei's beans were originally allocated to the Sidamo producing area, but because of its unique style, Sidamo has no room for it and is on its own. Now the situation is just the opposite, and the bad beans in the Yegashifi producing area have been removed to recharge Sidamo.

I have also baked Sidamo's sun beans, and they all taste like Yega, but they are like a miniature version of Yega, not as floral and fruity as Yega. The beans in Africa are rich in fruit and flowers. I always think that the land can give birth to so many excellent beans, and the soil there must be very fertile. Coffee beans grown from that land, like beans from the fruit kingdom, are dipped with fruity aroma. Ye Jia Xuefei dipped in lemon, after shallow baking, covered with the freshness of lemon, the entrance is like a bite of orange, if used as ice droplets, after the ice drip filter, her flower fragrance will become more obvious. But whether it is cold or hot, she is always just like her appearance, slim, light, not too exciting, but will only feel very gentle [sun Yega Chuefei]: it is recommended to use 15g powder at 89 degrees Celsius, small Fuji grind degree 4dV60 filter cup, water powder ratio at 1:15, the first water injection 30g, stew 25s, the second water injection 104g water cut off, the second water injection to 230g water, the end of the water do not The extraction time is about 12 seconds.

[washing Yejia Xuefei]: it is recommended to use 15 grams of powder at 92 degrees water temperature, the ratio of water to powder 1 to 15 V60 filter cup, the ratio of water to powder at 1:15, the first water injection 30 g, stewed 28s-30s, the second water injection 110g water cut off, the second water injection to 230g water, not the water in the tail section, and the extraction time is about 2Rd 15s.

In this way, the hands can feel the comfort of Yega Xuefei, just like flowers promote taste buds and olfactory cells in the nasal cavity.

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use sunlight to dry, although it takes 1 ~ 3 weeks, but it has a very good flavor and is very popular.