Introduction to the regional treatment method for the flavor description of Yejiaxefi Xidamo coffee beans

Introduction to the regional treatment method for the flavor description of Yejiaxefi Xidamo coffee beans

Sidamo has a balanced flavor and high sweetness, and its alcohol thickness is also higher than that of Yega Chuefei, especially in the process of sun-drying pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee. so that a batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.

Sun-cured Sidamo coffee beans are usually marked with G4 exits, and water-washed Sidamo coffee beans are mostly exported in G2 grade because the treatment process is more perfect than that in the sun.

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Baking and production: suitable for shallow baking, the production method is recommended for manual brewing, siphon pot (wind kettle), American electric trickling filter pot (machine), French pressure pot, mocha kettle.

History: Ethiopia is the hometown of coffee. With thousands of years of cultivation and processing tradition, the coffee trees of Yegashafi were planted by monks in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

The origin of coffee: Ethiopia has a place called Kafa. Local residents have found that cattle and sheep become excited, powerful and a little crazy after eating a plant with little red beans. Someone picked the red bean and tried to chew it a little. It tasted good, and then chewed on it, and slowly became energetic and refreshed. Later, people began to pick it and consciously grow it, regard it as food, drink and medicine, more and more inseparable from it. Because it came from a place called Kafa, the world gradually named it Coffee.

Properly handled Sidamo flavor does not discount, in addition to the citrus flavor of washed beans, there is a strong aroma of berries. This is related to the fact that coffee beans are dried in the pulp and fermented for up to two weeks. This flavor is not commonly found in washed beans. However, once the sun is not handled properly, it is easy to have a fishy smell and lose all its elegant aroma. Sun beans can't be regarded as top grade if they don't have a strong fruit flavor.