Description of beloya Flavor of Yega Xuefei in Solar Water; introduction to the characteristics of varieties in the region
An introduction to the description of the flavor of sunny Ye Jia Xuefei coffee
Sun Yega Chuefei G3, bold, wild fruit syrup-like sweetness, very mellow thickness, in addition to its own citrus and lemon aroma, blueberries and strawberries are amazing.
In the northern part of the Great Rift Valley, a series of lakes are scattered, inlaid like pearls in the Horn of Africa. Lake Turkana stretches from Kenya to Ethiopia. This is not only the cradle of mankind, but also the cradle of coffee.
Yejia Xuefei, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits. As a Yega Xuefei control, the bean list must be Beloya Beloya production area of Yega Xuefei, this year's delivery of Ecx batches of sun-dried raw beans G3 (G3 is the highest grade in the Ethiopian grading system, G1G2 grade allocated to washed raw beans), has been amazing, unexpectedly, there is an abnormal Beloya Kochere cooperative suntan Yerjasufei G1 grade. Let's take a look at the sunburn Yega Chefe G1 VS Solar Yega Chefe G3 assessment.
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).
In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and messy, because there are also Grade I and II (Grand G2) Yirga Cheffe processed by sun processing, but the highest grade of Harald (Harar) is Grade IV (G4).
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Bitterness enhanced altitude flavor description treatment of Honduran coffee beans quality characteristics of manors in producing areas
The quality characteristics of Honduran coffee beans by altitude flavor description method are introduced in the manor producing area, and Honduran coffee can lead to multi-level flavor with different roasting degree. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium baking tastes best, with rich and unique aromas and deep aromas.
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Introduction to the Variety characteristics of Brazilian Bourbon Rivida Coffee Bean Flavor description
Brazilian Bourbon Rivida Coffee Bean Flavor description method Variety characteristics of Brazilian Bourbon Rivida Coffee beans produced by Jima Manor are characterized by clear sour taste and fruity aroma. Taste after taste will remain slightly sweet aftertaste, but also become one of its features. It is most suitable for roasting in cities with a strong sense of roasting in the process of coffee consumption, especially in Brazil
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