Yejia Xuefei Aduo Coffee Variety Flavor Boutique Coffee Bean Production Area Roasting Degree Introduction

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei is a small town, 700-21000 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

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 flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the fields. Yegashafi is an area in Ethiopia's Sidamo province that is famous for its unique coffee flavor. The name Yegashafi is even bigger than that of Sidamo, the province where it is located. Recently, the domestic Yejia Xuefei can be said to be everywhere, and more and more coffee lovers are also familiar with all kinds of Yega Xuefei.

There are many high-quality coffee processing plants in the Yegashafi region, and a lot of caffeine comes from these factories and becomes worth a hundred times as much. The sun tuition fee produced by Kebel Aricha Mill is one of them. This coffee is also what we often call ARICHA beans. After being treated by the Kebel Aricha processing plant through exquisite sun treatment, it is designated by ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee). It is also known as the "king of fruit" and has a strong taste. There is a little taste of chocolate and caramel, the sour taste is not very obvious, it is thicker and lower than the taste of hand-made, there is a little taste of jasmine tea, it is obviously sweet, and it stays in the mouth for a long time. The flavor of fermentation is not as strong as the last hand flush. As the temperature decreases, the sour taste increases, appears brighter, and the taste looks a little cleaner. In short, with the experience of legal pressure, the coffee appears to be thicker and lower, with a stronger flavor. The overall feeling is that the citrus aroma is not obvious, or even difficult to find, with the characteristics of sun beans, mellow taste and fermented taste. The use of French pressure is the best interpretation of the original taste of coffee, but some people may not be used to the taste of coffee dregs left by French pressure. What I am using here is the French press made by Bodum for Starbucks. The strainer is very strong, but there are still some coffee grounds.