Introduction to the flavor and taste of Yega Sheffield Wauka coffee with sweet almond or tea flavor

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.

The so-called "yejia sherry flavor" refers to rich jasmine flowers, lemon or lime acid aroma, as well as peach, almond sweet or tea aroma. However, this season's dried strawberry flavor is particularly prominent, after grinding the house full of blueberry fragrance.

The phrase "coffee in the mouth, flowers in full bloom" is the best way to describe it, just as flowers stimulate the comfort of taste buds and nasal olfactory cells. In addition to the floral fragrance, the body is delicate and mellow, like silk massage in the mouth, wonderful touch. At present, many coffee chemists began to study the micro-climate and water and soil around Yejia Shefei to summarize the planting equation of fine coffee Yejia Shefei can be divided into two categories according to the different processing methods of coffee beans: Class A is the washing treatment method, and the grade standard is formulated by SCAA of the American Fine Coffee Society. GR-1;GR-2, the smaller the Arabic number, the higher the grade, G1 Yejia Shefei has a distinct style. The flavor of citrus and floral fusion in coffee liquid is delicious that everyone cannot resist. Class B is the sun treatment of coffee beans, grades are divided into, GR-1;GR-3;GR-4;GR-5, the same highest grade of G1 sun plus sherry fruity, open with freshly roasted G1 sun plus sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun plus sherry people will believe that coffee is a fruit.. Ye Jia Xue Fei brewing method: water temperature, 85 to 90 degrees Celsius is better. Ye Jia Xue Fei is sour, less bitter, and a little sweet after drinking. Philharmonic pressure on the powder thickness requirements are not high, powder fine and high water temperature bubble time is short, powder coarse and low water temperature bubble time is long, but 1 to 2 minutes is enough. Powder water ratio 1:12 to 1:18 range, everyone likes different, find out their favorite taste can, and not others say good for themselves. If you don't get used to coffee at first, you can add sugar cubes or coffee partners, and then reduce it day by day to adapt to black coffee, usually a week. Ye Jia Xuefei coffee beans light roast: Ye Jia Xuefei coffee beans, light roast, good coffee beans do not deep roast, more natural characteristics; but since the roast, high temperature in the physical and chemical reactions, all 200 degrees can still retain what natural, estimated coffee beans after roasting it