Jasmine-scented Yega Chefevoca Coffee Flavor Manor

Washing Ethiopia can reach the highest level of G1, which is very rare.

The bean comes from a single farm, Ethiopia, and is processed by the Waka Cooperative (Worka cooperative). Alemayehu Alako Farm is a member of the Waka Cooperative.

Woka Cooperative, located in the south of Gedeb District, was founded in 2005, and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high quality sun Ye Jia Coffee Farmer. The Waka Cooperative has about 300 coffee farmers. YCFCU was founded in 2002 and includes 26 other cooperatives serving more than 45000 coffee farmers.

Is it true that there is no G1 for washing Yega snow coffee? The very rare G1 beans have to be tasted.

Compared with the traditional sun-treated Harald area, sun exposure is not common. As the first water washing plant in Ethiopia, coffee drinkers are more familiar with Yejia, which is famous for its elegant lemon and orange style.

The coffee flavor treated with water is not easy to have wild flavor and has the characteristics of purity and freshness, which is suitable for light baking; this washing Ethiopia can reach the highest grade of G1, which is already a grade with few defects.

Flavor: distinctive floral, dry and wet fragrance all have strong citrus flavor, lemon, kumquat, white grape juice, etc., colorful flavor, rich sweet and sour citrus in the middle and rear, rich sweetness like soda, distinct personality, outstanding, it is very rare to see that most coffee beans are washed, but there are also a small number of absolute crystal beans deliberately use the sun method to enhance the charming fruit flavor 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 have begun to study the microclimate and soil and water around Yejashafi, in order to sum up the planting equation of boutique coffee. 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 become the most famous producing area in Africa.

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. Yejia Xuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido, Hafusa, Hama and Bdon near the Fog Valley. Although most of the sun-treated beans are more layered, they are far less clean than water-washed beans. However, the surprising part of this sunlit Yeruifei Ariga G1 is that it tastes as clean as any washed coffee, and in such a clean taste, it is also able to retain the richer layering of its sun-dried beans. I believe this is why Maoye has ever had the best sun-dried Yerujia. Very fascinating.

Because this bean is harvested by a small cooperative, it is extremely difficult to find information on the Internet, but Maoye accidentally found the information sent by this bean to the Coffee Review Cup, and the cup test score was as high as 95 points. I remember that when I got the Blue Nile, the cup test score was 94 points in Coffee Review. It seems that for the sake of many Yega fans, Maoye has to start hoarding some Ariga G1 raw beans.

[boutique Coffee] the taste of Ariga Aricha G1 first love in Ethiopia Yega Xuefei sun

When roasting this bean, Maoye still continues the usual style of Maomao, which is shallow and baked until the end of an explosion. Frankly speaking, Maoye prefers to stay at this baking degree with high density and stronger acidity, but in order to ensure sweetness and tail rhyme, a little acidity has to be sacrificed, and the baking degree at the end of an explosion will make the flavor of the whole coffee bean more complete and more beautiful.

[boutique Coffee] the taste of Ariga Aricha G1 first love in Ethiopia Yega Xuefei sun