Introduction to the flavor description and taste characteristics of Ethiopian Yega Fishi Dama coffee

Introduction to the flavor description and taste characteristics of Ethiopian Yega Fishi Dama coffee

Yega Yirgacheffe has a good performance in both light baking and medium-deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baked Yirgacheffe, which will produce beans at the end of the first explosion; if you pay attention to the richness and thickness of the taste, as well as the consistency and aftertaste, you can choose the lightly oiled Yirgacheffe baked in Vienna, which will produce beans in the middle and later stages of the second explosion. Because Yejasuffe Yirgacheffe is washed with water and has relatively high water content, we should pay attention to having sufficient dehydration time. Also can not bake too long, so as not to send out more homeopathic coffee aroma substances in a long period of high temperature, to do just right, low heat, a small amount of coffee roasted for about 15-20 minutes is more suitable for deep-roasted Yejia snow coffee Yirgacheffe, roast to 17 minutes (230C), turn off the fire for half a minute and immediately cool the beans to cool and blow off the silver skin, there is a slight oil on the surface of the coffee beans, and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent have a good embodiment, thick texture, viscosity is better than shallow baking, Yuyun long shallow baked Yega snow coffee Yirgacheffe, roast to 15 minutes (210 degrees Celsius), turn off the fire and glide for half a minute immediately under the beans cool and blow off the silver skin, coffee beans are roasted evenly (because raw beans are washed, very clean and tidy), brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. Sip on the mouth, taste a little bit thin, more balanced, a little faint and mild sour taste, rich in oil and long-lasting foam, Ethiopia Washed Yirgacheffe coffee as the origin of Ethiopia's top washed coffee, with characteristics, high quality, small output, which has the factor of top coffee, naturally very popular. Yega snow coffee is almost synonymous with the best coffee in Ethiopia! Up to 5800-6600 feet above sea level, it is famous for its lemon flavor and floral smell. The coffee beans are exported to Japan and Europe, but it is rare in the United States that Ethiopian coffee producing areas are split in half due to the Great Rift Valley of East Africa, resulting in different forms of coffee on both sides. In the east, there are Harald, thin and pointed beans, and the difference between long body and short body, while there are exquisite varieties such as Sidamo and Yega Xuefei in the east, while the varieties in the west are more numerous and miscellaneous, and the Kafa forest in the west along the East African Rift Valley has smaller bean shape and strong disease resistance, mainly Lim, Jima and Ironhide, while Jinbi and Tana Lake bean are larger. Like the little Jasper of Suzhou, although she is petite, she is gentle and delicate, sweet and lovely, and can attract thousands of favorites without any decoration. Medium-to-deep baked Yega snow coffee has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.