Fruit-flavored sun Yega Shifeiwaka Coffee Flavor description, introduction to the treatment method of grinding degree

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 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 lively and bright, like fruit black tea in general.

Yejia Shefei is a sub-producing area in Sidamo Province of West Damo, Ethiopia. It is located in the northwest of Sidamo and is one of the highest coffee producing areas in Ethiopia. However, the production method and flavor here are so prominent that Ethiopian coffee farmers compete to be proud of their own coffee with Yegashefi flavor, so they are independent from the West Damo production area and become the most famous production area in Africa.

Initially, Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer), but 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. And, this season, the blueberry flavor of dried snow is especially prominent. After grinding, the blueberry fragrance fills the house.