Variety characteristics of Yega Xuefei Fine Coffee Bean introduction to the description of taste and flavor in producing area

Yejia Xuefei can be divided into two categories according to the different ways of handling raw coffee beans:

Category An is the washing method, and the grade standard is formulated by the American Fine Coffee Society SCAA, which is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct, and the flavor of citrus and floral flavor in the coffee liquid is a delicious taste that everyone can't resist.

Category B is sun-treated coffee raw beans, and the grade is Gr-1;Gr-3;Gr-4;Gr-5. Similarly, the highest grade of G1 sun Yega Chuefei is fruity. Opening the freshly roasted G1 sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

Ethiopia has one of the oldest coffee histories in the world. Traditionally, Ethiopian coffee beans are exposed to the sun, and the whole process is very extensive, so there are many defective beans, uneven quality and difficult to control. However, since the learning and introduction of Central and South American washing technology and processing, drying methods have greatly improved the quality of raw beans, so that Ethiopia's washed beans not only have a clean appearance, with a strong floral flavor and unique citrus flavor of coffee.

Most of Ethiopia's coffee production is exported to advanced countries, and unlike other coffee-producing countries, 50% of Ethiopia's coffee is consumed domestically. Nevertheless, more than 60% of Ethiopia's foreign currency exports still come from the coffee trade, which is enough to represent the state of Ethiopia's economy. Ethiopia's Yega Chuefei is like a floral aroma and a unique fruit flavor, which makes it the most famous boutique raw bean in the world.

Cochel, which is located in a small producing area 25 kilometers southeast of Yega Sheffield, has a stronger lemon aroma and fruit-like sour and sweet, supple taste than coffee in other regions, making it a sample to interpret the typical characteristics of Yega Sheffield.

Region: Yega Faircochel, variety: Typica, etc., harvest period 10-2 months, altitude: 1800-2000 m, moisture: 11.6%, treatment method: washing, cup test information: sweet and mellow, blueberry, red wine, lemon clear acid, excellent flavor, cup test score 86.5. recommended baking degree: medium baking

This is also my favorite and most frequently recommended coffee for new friends among all the coffee on sale. I suggest those who have just come into contact with coffee to choose to taste it. It belongs to the light and fragrant series, not too much taste, and a good sense of smell and taste.