Strong fruity flavor and taste characteristics of coffee in Yega Fischer Manor, Ethiopia

In the north of the Great Rift Valley, a series of lakes dot the Horn of Africa like pearls. 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 naturally scattered in the forest and pastoral. 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 entrance is not strong, the mellow is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea. Ethiopia's Yirgacheffe coffee is petite, but it is gentle and delicate, sweet and pleasant. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700-2100 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, which has become Africa's most famous coffee producing area.

At first, the coffee trees in Yegashefi were planted by European monks, but later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are mostly grown in farmers 'backyards or mixed with other crops on the farm