Description of grindability and Flavor of Sun Yerga Shifeiwaka Coffee Variety Price introduction in Manor producing area

Because Yejia itself is mainly granulated adzuki beans, 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.

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. 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 backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

As for why, although some people like to use a chart to explain that the sour taste decreases and the bitterness increases as the baking temperature grows, the taste of the coffee and the beans themselves are actually 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 the flavor of Yejia can be compared with the number of seats.