The flavor variety of Ethiopian Yega Sheffivoka coffee with medium thickness and not obvious sour taste.

Speaking of Ethiopia, it is better to talk about the origin of coffee first. About the sixth century AD, an Arab shepherd named Kardi saw that every goat was extremely excited and excited when he drove sheep to the Ethiopian grassland to graze. He felt very strange. Later, after careful observation, he found that these sheep were excited only after eating some red fruits. Kardi tasted some curiously and found that these fruits were very sweet and delicious. After eating, he also felt very refreshed. From then on, he often drove the sheep to eat this delicious fruit together. Later, a Muslim passing through here picked some of this magical red fruit and took it home, and shared it with other believers, so its magical effect spread.

Africa is the home of coffee. Coffee trees were most likely discovered in Ethiopia's KAFFA province. Later, groups of slaves were sold from Africa to Yemen and Arabia, and coffee was taken to various places along the way. Coffee was certainly grown in Yemen in the 15th century or earlier. Although Arabia had the most prosperous port city in the world at that time, Mocha prohibited any seed export! This obstacle was eventually broken through by the Dutch, who smuggled the surviving coffee trees and seeds to Holland in 1616 and began cultivating the northern part of the Great Rift Valley in greenhouses, dotted with a series of lakes, pearled across the Horn of Africa. Lake Turkana extends from Kenya to Ethiopia. It is not only the cradle of mankind, but also the cradle of coffee.

Yega Shefi, nearly two kilometers above sea level, is one of the highest coffee-producing areas in the world. Yirga means "settle down", Cheffe means "wetland", and Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor here. In the rift valley represented by Misty Valley, fog permeates all year round, spring is like all the year round, the breeze is gentle, cool and humid, thousands of coffee trees thrive and multiply, giving birth to the unique fragrance of flowers and fruits of Yejia Xuefei, which is ambiguous and unpredictable.

European monasteries pioneered local coffee farming, which was later run by coffee communities or cooperatives in the villages surrounding the town. There are no special plantations here, coffee trees are naturally scattered in forests and fields. During harvest season, Ethiopian coffee trading companies would come to town to buy coffee beans collected by farmers and eventually auction them for export under the brand name "Yegashefi."

Yejia Shefei exudes an extremely complex aroma, showing an extremely outstanding taste, which is difficult to describe. In general, Yerga Shefi's dry aroma exudes intense fruit aromas, with thick dry fruit aromas, strawberry, mango, apricot paste aromas. The moist aroma is like sweet syrup, like sticky apricot juice, wrapped in pristine honey or chocolate. The taste is not strong, the mellow is medium, the sour taste is not obvious, but it is lively and bright, just like fruit black tea.