Description of ARICHA Taste and Flavor of Yejiaxuefei Coffee Bean introduction to the treatment method of manor production area

Description of ARICHA Taste and Flavor of Yejiaxuefei Coffee Bean introduction to the treatment method of manor production area

The best way to drink coffee beans with unique taste is cold extract. The coffee powder was put into cold water, soaked statically for 12-20 hours, and then filtered into coffee liquid by filter paper. under the condition of low temperature and long contact with coffee powder, only small molecular flavor substances, such as flower and fruit flavor, were extracted, while those with larger molecules, such as smoked flavor, were difficult to extract. This perfectly retains the unique fruit aroma of sun Yega Chuefei, which makes this bean extremely rich, with strong aromas of jasmine, citrus, dried peach and dried mango, just like berry salad. it also has the sweet aroma of dried almonds and caramel. as soon as the dried powder is ground, the Aretha treatment station on the east side of the town of Yega Sheffield has chosen the sun treatment method to deal with raw beans. Without first removing the peel and pulp of the fruit, nor removing the mucus layer through the fermentation step, but spreading it directly on the scaffolding after hand selection, the fruit will gradually change from bright red to dark brown within two weeks before it can be stored. Then a sheller was used to remove the peel, pulp and endocarp adhered to the seeds at one time. Finally, the immature beans with bright green seed coat and the over-fermented overripe beans are selected to greatly improve the baking consistency and cup test quality. in Yega Xuefei, most coffee beans use water washing to treat coffee. the main reason is that in the process of sun treatment, the berries need to be turned constantly in order to avoid mildew, overfermentation or corruption. As a result, the sun treatment requires higher concentration and more labor, which is located in the Yegashafi producing area at an altitude of 1750m to 2200m, which is one of the patents applied by the Ethiopian government in 2004 to enhance the promotion of the uniqueness of coffee in the country (the other two are SODAMO and HARRAR). Due to the geographical location at high altitude and the composition and water content of the soil, the coffee from Yegashafi is recognized as the best coffee in Ethiopia, and its price is not cheap.

Ethiopia is recognized as the birthplace of coffee. Ethiopian coffee with unrestrained floral and fruity aromas has opened many coffee industry's eyes to the diversity of coffee tastes. Yega Xuefei Aricha Solar G1 (Yega Xuefei Sun Aretha G1) is currently one of the highest grade raw beans in Ethiopia, with strong fruit characteristics in terms of consistency and sweetness. Now let's start to understand this coffee bean from its producing area, Yega Xuefei.

(coffee cherries with intact pulp and peel are placed in an elevated shed for sun treatment, which is a way of putting in high-intensity human labor, isolating contact with the ground and preventing the smell of soil in the process of sun exposure.)