Introduction to the characteristics of Flavor and Taste of High-quality Coffee in the producing area of Yegashefi Adoudo Coffee Manor in Ethiopia

Yejia Xuefei is divided into two categories according to the different ways of handling raw coffee beans: category An is washed, and the grade standard is set by the American Fine Coffee Society SCAA, which is divided into Gr-1 and Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct, and the flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone. Category B is sun-treated raw coffee beans, and the grade is Gr-1,Gr-3,Gr-4,Gr-5. Similarly, the highest grade of G1 sun Yega Chuefei is fruity. Opening the freshly roasted G1 sun Yega Chuefei coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest level of sun exposure will believe that coffee is a kind of fruit coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field, and the yield per household is small, which is a typical pastoral coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities. The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea. The phrase "coffee entrance, flowers in full bloom" is best described, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body, like silk massage in the mouth, feels wonderful. At present, many coffee chemists are beginning to study the microclimate and soil and water around Yejashafi, in order to sum up the formula for the cultivation of fine coffee. At first, Yega Xuefei's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, spring-like 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 citrus and floral flavor strictly. Yegashafi is a by-product of the Sidamo province of Sidamo, Ethiopia, located in the northwest of Sidamo, on the mountain side of the lake, it is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.