Introduction to the flavor description of Ethiopian Yegashifi Arica G1-flavor coffee beans

Introduction to the flavor description of Ethiopian Yegashifi Arica G1-flavor coffee beans

When I got the beans, I didn't use ordinary hand flushing or Philharmonic pressure for the first time, but hand-washed ice filter and rushed directly into the cup with ice cubes. The flavor of the fermented wine of wet ripe berries makes people not believe that this is Yega Chuefei, but this kind of wet fragrance is not very popular. But from the extremely smooth entrance to the delicate mellow thickness, the sour and sweet appearance of ripe fruit is really amazing, more sweet than any Yega I have ever drunk before. Yuyun performance is also quite good, worthy of the "fruit bomb". After drinking, you can basically ensure that you can still feel sweet in your mouth for half an hour and use V60 for the second time. The product has a rich berry flavor. I don't know if it is because of the low water temperature. The sour taste of lemon at the back is very prominent.

The third time is still the V60 hand flushing, the fine powder water temperature is higher, the product wet fragrance is close to the water washing Yega, the bitterness also comes out. The fourth time, enlarge the gouache ratio to prevent over-extraction, first use 15:1 brewing, and then add water to pull the gouache ratio to more than 18, such a product is very satisfactory! When the water temperature drops slightly, it will be a perfect cup of fruit tea.

Since the beans have been kept for half a month, the dry and fragrant strawberry flavor of the powder is quite obvious, the wet fragrance is cold, the wine is full of flavor, and the entrance is obviously dark chocolate. But the bitter and astringent taste is prominent, and the miscellaneous taste also appears. I still don't think it's suitable to be an ice drop.

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.

Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to take pride in the flavor of their coffee, making it the most famous coffee producing area in Africa.