Introduction to the quality and taste characteristics of Yejia Coffee Flavor description treatment

Yejia Shefei Coffee

Lightly roasted Yirgacheffe, roasted on low heat for 15 minutes (210 ° C). Turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using the hand-operated coffee mill, it feels very good, smooth and moderate resistance. The dry aroma of coffee powder just started to smell a little earthy, and immediately there was a strong, restrained aroma. After brewing wet fragrance, there are obvious orange fruit, but also some similar hawthorn, fruit cortex moutan sweet and sour taste. The palate is slightly light and balanced, with a slight mild acidity, rich in oil and long lasting foam.

Medium dark roast Yirgacheffe, low heat roast to 17 minutes (230 degrees Celsius), turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. There is a slight oil on the surface of the coffee beans. The beans are dark brown. The beans are light, the resistance is very small when grinding with a hand coffee mill, and it is not easy to get beans. The dry aroma of coffee powder has a strong burnt aroma and a faint African earthy smell. After brewing, the wet fragrance has a good scorched fragrance. After baking deeper, it seems that there is no regional characteristic of orange fragrance. However, after the coffee is sipped, it is very rich, fragrant and pleasant, rich in variety, gentle acid, bitterness and astringency are well reflected, the texture is thick, the viscosity is better than that of shallow baking, and the aftertaste is long.

Yirgacheffe has good performance in light baking and medium and deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baking Yirgacheffe, which produces beans at the end of the first explosion; if you pay attention to the richness, thickness, viscosity and aftertaste of the taste, you can choose the Vienna baking Yirgacheffe with light oil on the surface, which produces beans in the middle and late stages of the second explosion. Because Yirgacheffe is washed, the water content is relatively high, pay attention to sufficient dehydration time; also can not bake for too long, so as not to emit more coffee aroma substances under high temperature for a long time, to do just right, small fire, small amount of coffee roasting for about 15~20 minutes is more appropriate.

As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Ethiopia is the birthplace of coffee in the world, and the volcanic ash land near the Great Rift Valley of East Africa is particularly suitable for high-quality coffee production.

Ethiopia has several famous coffee producing areas, each with different flavor characteristics, and the coffee beans produced are named after the place of origin, which is one of the best coffees in the world. Coffee classification for washing 1-3, sun 4-6, washing coffee for the highest level of 1, sun coffee for the highest level of 4.

Yega Shefi

Ethiopia's coffee-producing areas are divided into two halves due to the Great Rift Valley, resulting in different coffee forms on both sides. In the east, there are Harar, thin and pointed beans, with long and short body differences, and exquisite varieties such as Sidama and Yejia Shefei belong to the east; while in the west, the varieties are more complex, and the Kafa forest beans along the Great Rift Valley in East Africa are smaller and more resistant to disease, mainly Lim, Gemma and Iron, while Kimbi and Tanhu beans are larger. Like Suzhou's small family jasper, although petite, but gentle and delicate, sweet and pleasant, without any decoration can attract thousands of love. Medium-dark roasted yeggar coffee has distinctive lemon, floral and honey-like sweet aromas, soft fruit acids and citrus flavors, fresh and bright on the palate