Coffee Flavor description treatment method of Yega Snow Coffee Manor in Ethiopia

Introduction of Yegashafi Manor in Ethiopia

Yijia

Yega Xuefen-Kochel

Bean seed: Ethiopian original bean

Taste: sweet and bitter citrus, citric acid, with nuts

Baking degree: moderate baking

Suggested blending methods: hand-brewed, siphon, love-pressed and French-pressed coffee originated in Ethiopia, the earliest variety of Arabica, while Robusta originated in Uganda, both of which are from Africa. As the hometown of coffee, Africa not only has many excellent coffee varieties, but also is still one of the three largest coffee producing areas in the world. The flavor and taste of African coffee is the most complex and excellent; due to the appropriate altitude and climate, African coffee tastes better than coffee from South America and Southeast Asia; this is an unofficial evaluation from the International Coffee Organization (ICO). However, due to poverty, coupled with deficiencies in publicity and brand building, backward coffee cultivation and harvesting technology and lack of government regulation, the export volume and popularity of coffee beans in Africa are far lower than those of coffee producers in South America and Southeast Asia, led by Brazil. Over the last decade, several major African exporters (such as Ethiopia, Kenya, Uganda, Tanzania and Rwanda) have stepped up regulation of coffee production and trade, reducing the circulation of raw coffee beans and bringing better quality African coffee beans to the world by improving planting, harvesting and storage technologies. Better quality has promoted the brand construction of boutique coffee in various countries. Nowadays, coffee beans such as AA (Kenya AA) of Kenya, Yirgacheffe of Ethiopia, Harald (Harar) and Bujisu AA (Bugisu AA) of Uganda have become the ranks of boutique coffee with world reputation; it is believed that more and more African coffee varieties will be recognized by people and join the ranks of world boutique coffee.