Lime sour sun Yega Shifeiwaka Coffee Flavor description introduction to the way of grinding and brewing

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 toasted with unique lemon, floral and honey-like sweet aromas, soft fruit acids and citrus flavors, fresh and bright taste. No milk or sugar added, let the rich texture and unique soft floral brush your taste buds, leaving an endless aftertaste.

Planting:

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. These mountain villages are misty, spring all the year round, cool but not hot in summer, rain but not damp in winter, and they give birth to unique regional flavors of citrus and flowers.

Flavors:

The so-called "yejia sherry" refers to the intense jasmine, lemon and peach, almond and tea aromas. There is only one sentence to taste experience: coffee entrance, flowers bloom! Just like flowers touch taste buds and nasal olfactory cells comfortable feeling. In addition to the floral fragrance, the delicate body is like silk massage in the mouth, and the touch is wonderful. The oldest sun treatment method is adopted. However, in 1972, Ethiopia introduced the washing technology of Central and South America in order to improve the quality, which made the jasmine fragrance and citrus fragrance of Yoga Coffee more clear and refined. It has become the best quality beans in the world. The exquisite washing technology has contributed greatly. After the 1970s, it was basically washed with water. However, In the past two years, Yerga Coffee has been out of its usual state and has frequently launched amazing sun beans! Sun-baked coffee has a strict collection of red fruit (coffee tree fruit) standards, before exposure to coffee fruit manually remove immature green fruit or defective fruit, sun process and then remove damaged or moldy fruit, two weeks after the pulp sugar and essence of all into the coffee beans, water content reduced to 12%, and then hardened pulp, pectin layer, pods together with the scraper clean, coffee beans removed but also through density and bean color testing. After the defective beans are eliminated, the workers finally pick out the defective beans with the naked eye, and then check and select them layer by layer, creating a clean and refined yejia sherry sun beans with a rich and charming fruit fragrance.

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and 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.