Introduction to the characteristics of High-quality Coffee from Ethiopian Coffee Flavor Manor with medium thickness

Ethiopians drink coffee from small 3-ounce earless cups. After the coffee powder boils for the first time in a pottery pot, the hostess pours the coffee into the cup and adds a spoonful of sugar. The coffee made in this way is very thick, and the coffee grounds are not filtered. Although most of them remain at the bottom of the cup, there is still powder suspended in the coffee. People who are not used to it will inevitably choke their mouths. The coffee in the pottery pot can be boiled two or three times. If the guest is served with coffee, the guest will usually leave after the coffee is boiled for the second time. In addition, Ethiopians like to match coffee with small pancakes with sweet chili peppers. Ethiopians use a special clay pot to make coffee. Before making coffee, the pot is heated with hot coal. When the pottery pot is heated, the hostess first cleans the coffee beans to remove the parchment-like endocarp and silver skin from the surface of the beans. Then, the hostess will add a little rosin to the fire, incense the whole room, then take out an iron pan shaped like a pan, put it on the fire, pour in the washed coffee beans and stir-fry with a shovel. After a few minutes, the coffee beans gradually show a light brown cinnamon color, followed by a crackling sound-usually divided into "one explosion" and "two explosions". Not long after the explosion, the coffee beans turn dark brown. At this time, the coffee beans are poured into a stone mortar, mashed with a pestle and ground into a powder as fine as possible. Grind the coffee powder, pour it into a warm clay pot and add spices such as cardamom and cinnamon, or add a herb called Adam's Health to boil together almost every Ethiopian family drinks home-grown coffee. The coffee is picked, exposed to the sun and slightly fermented. When the coffee fruit dries and hardens, the fruit is crushed by hand and the beans wrapped in parchment are separated. These coffee beans can be stored for a long time at the right temperature and humidity. However, Ethiopians will not let them store for long, they like to drink fresh coffee Yega Xuefei, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".

Yega Chuefei exudes an extremely complex aroma and shows an extremely excellent taste that is difficult to describe. In general, the dry aroma of Yega Chuefei is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea.