Yega Chuefei Adoto Coffee Flavor description Variety characteristics of Fine Coffee

Yejia became famous for its iconic citrus and lemon blossoms and the taste of lemon black tea, and now it is more commendable for its tropical fruit flavor in the sun. Yejia Xuefei is sought after by many coffee lovers because of its easily identifiable flavor, and it also makes many people who are initially exposed to coffee feel different from the previous instant. As for the taste of Starbucks, although some people like to take a chart to explain that the acidity of the flavor decreases and the bitterness increases as the baking temperature grows, in fact, the taste of the coffee and the beans themselves are wonderful things. It is not that the sour taste is gone and the rest is bitter, nor does it mean that the sour aroma substances are fixed. The chart does not tell us that these lost aromas can still be converted into other substances. The complexity of our oral senses is not drawn by a few lines in the picture.

Coffee bean is not only a kind of plant fruit, but also a kind of crop. The existence of Yejia Xuefei better explains the attribute that coffee is a fruit. The third wave of specialty coffee has been trying to interpret the regional flavor of coffee, as for this question, if you look at the counter-cultural coffee flavor wheel, nearly half of them have a description of the flavor of fruit. There are many features that people can think of as fruit at a glance, so I won't repeat them below. And Yejia's flavor can be compared because Yejia itself is mainly granulated adzuki beans, so it is suitable for medium-shallow baking, after all, it is a native species, and it is impossible to be as uniform as beans exported in size from Central and South America. Yejia's grading is based on physical defects and cup test quality. So in fact, the size of the original beans is not the same, but now the size of Yejia on the market is surprisingly the same, but not big. Referring to the Sidamo Sun G3, you can actually know what the native species looks like, but you can also see the raw bean materials of bean merchants that write Yejia beans as Tibika. According to common sense, if the fruit is so sour, it should be bourbon.

As a well-deserved representative of the third wave of coffee, Yejia Xuefei is characterized by its easily identifiable flavor. Second, it is easy to show its characteristics when the a value is 55, which requires a deeper baking degree than the traditional Central and South American water-washed beans, and the suitable a value is about 25-40.