Description of the Flavor of Yega Chuefei Adoto Coffee with soft Fruit Acid an introduction to the characteristics of grinding degree

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 scent of flowers brush your taste buds

Now when it comes to Ethiopian coffee beans, the first reaction of most coffee lovers is Yega Xuefei, and the other reactions may be nothing more than Harald, Native Rose Summer, Lim, Sidamo. And the limelight of Yejia has continued unabated in the past two years, which makes people really impressed with this small type of beans.

With regard to Yejia Xuefei, to be exact, it entered the country a long time ago, but it was called Mocha at that time, and the latter sub-producing area was called Yejia, and then it became popular. In the last three or four years, with more and more detailed grading, Yejia Xuefei has become more and more popular. How popular is it? Yejassefi's coffee trees were planted by European monks (somewhat similar to Belgian monks who advocated planting wheat and brewing beer), and later transferred to farmers or co-operatives. Yega Xuefei is actually built by surrounding coffee communities or cooperatives, including Edido, Hafusha, Hama and Bdon near the Fog Valley.

Most coffee beans are washed with water, but a few peas are deliberately sunburned to enhance their 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 flower fragrance. Caffeine F trees are mostly planted in farmers' own backyards or mixed with other crops in farmland, and the yield per household is not much, which is a typical pastoral coffee. Almost all of the award-winning beans come from the above-mentioned coffee villages and communities.

The so-called "Yega Chuefei" refers to strong aromas of jasmine, lemon or green citric acid, as well as sweet peaches, almonds and tea. The author's tasting experience has only one sentence: "Coffee entrance, flowers in full bloom!" Except for the comfort of the taste buds and olfactory cells in the nasal cavity touched by flowers. In addition to the fragrance of flowers, the delicate mellow thickness is like silk and feels wonderful to the touch. At present, many coffee chemists begin to study the microclimate and soil and water around Yega Xuefei, in order to sum up the planting equation of fine coffee.