Introduction to the difference of roasting degree and flavor between fresh and bright Sidamo coffee beans and Yega Xuefei

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…

Baking and production: suitable for shallow baking, production methods recommended manual brewing, siphon pot (Saifeng pot), American electric drip pot (machine), French press pot, mocha pot. Ethiopia's grading system is not based on the number of seeds, but on the proportion of defective beans in the total number of raw beans. Grade 1 is the highest grade, which is the lowest defect rate, the best quality Yejia Xuefei, and the highest price.

By the way, add some small knowledge: Sunlight G2 and washed G3 Yega Shefei does not exist, Sunlight G4 and G5 are usually sold as Sidama to ensure the reputation of Yega Shefei. Round beans are almost completely monopolized by UCC in Japan, so there is no PB of Yejia Xuefei on the market.

Yegashefi's coffee trees were planted 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. Yegashefi award-winning beans almost come from the above coffee villages and communities. Yegashefi is a sub-producing area in Sidamo Province of Ethiopia. It is located in the northwest of Sidamo Province and is one of the highest coffee producing areas in Ethiopia. However, the production method and flavor here are so prominent that Ethiopian coffee farmers compete to be proud of their own coffee with Yegashefi flavor, so they are independent from the West Damo production area and become the most famous production area in Africa.

[Sunburn Ye Jia Xue Fei]: It is recommended to use 15 grams of powder at 89 ° C, small Fuji grinding degree 4, V60 filter cup, water powder ratio 1:15, first water injection 30g, stewing for 25s, second water injection 104 g water cut off, second water injection to 230g water, tail water do not, extraction time 2:12s;

[Washing Ye Jia Xue Fei]: It is recommended to use 15 grams of powder at 92 ° C, water powder ratio 1:15, V60 filter cup, water powder ratio 1:15, first water injection 30g, stewing 28s-30s, second water injection 110 g water cut off, second water injection to 230g water, no water at the end, extraction time 2:15s;