Citrus-flavored Yega Shifeiwaka Coffee Flavor description Taste Variety treatment production area

Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700- 21,000 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with the flavor of Yegashefi, which has become Africa's most famous coffee producing area. Yegashefi coffee trees were planted by European monks and later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are grown mostly in farmers 'backyards or mixed with other crops in the field. Yerga sherfi refers to yerga sherfi grown in ethiopia. Yega Shefi is the name of a local town. The altitude ranges from 1700 to 2100 meters. Yerga Shefi is now synonymous with Ethiopian specialty coffee.

Ethiopian coffee is graded not according to the number of seeds, but according to the proportion of defective beans in the raw beans. In October 2009, Ethiopia launched the ECX Fine Coffee Trading Grading System. Q-Grader rated green beans as follows:

There are two grades of Grade 1 and Grade 2.

Sunlight plus snow is divided into Grade 1, Grade 3, Grade 4 and Grade 5.

Grade 1 is the highest grade, i.e. the lowest defect rate and the best quality. The washed Yegashefi has unique lemon flavor, refreshing jasmine flower fragrance, soft fruit acid and citrus flavor, fresh and bright taste.

Sunlight yejia sherry has charming fruit acid, clean fermented fruit sweet, elegant fruit fragrance, sweet aftertaste Ethiopia's traditional sun-treatment method is relatively rough, heavy miscellaneous taste, criticized by people. In 1959, Yejia Shefei production area introduced South American washing treatment method, most production areas are generally used washing treatment, that is, coffee fruit peeling, fermentation, washing process after removing pectin layer, and then drying.

Since 2006, some coffee processing plants in some producing areas have adopted exquisite overhead solarization, which involves intensive manual labor to isolate the coffee fruit from contact with the ground and prevent the dirt from being produced in the process of solarization, creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored, waiting for the full flavor to ripen. Before sale, the dried cherry pulp and sheepskin are removed, and then the immature beans and overfermented beans are eliminated. Strict control greatly improves the quality of the sun-dried beans.