Citrus flavor of Yerga Sherffi Waka Coffee Flavor Description Grindness Characteristics Variety Taste Introduction

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, 700-2100 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 Yegashfi flavor, and become the most famous coffee producing area in Africa.

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 massaged in the mouth, and the touch is wonderful

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. Yega 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. The Yejia Shefei award-winning beans are almost from the above coffee villages and communities