Introduction to the varieties of Grinding scale by the method of describing the Flavor of Ethiopian Yegashefi ARICHA Coffee
Introduction to the varieties of Grinding scale by the method of describing the Flavor of Ethiopian Yegashefi ARICHA Coffee
There are many high-quality coffee processing plants in the Yegashafi region, and a lot of caffeine comes from these processing plants and becomes worth a hundred times as much. The tuition fee for tanning produced by Kebel Aricha Mill is one of them. This coffee, also known as ARICHA beans, is classified by ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee) by the Kebel Aricha processing plant, and is known as the "king of fruit".
Yirgacheffe Aricha Grade 1 raw bean color is yellow and green, is a typical sun-cured coffee color, uniform and full particles, few defective beans, using ordinary sack packaging for export, the basic information of coffee printed and dyed on the sack (processing plant, exporter, ICO code, treatment method, production area) the sack is a plastic bag for agricultural products packaging, this coffee can best reflect its characteristics by using light slow roasting method.
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.
European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company will go to the town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".
Traditionally, Yejasuefei uses the oldest sun treatment, but in 1972, Ethiopia introduced water washing technology from Central and South America in order to improve its quality, making its jasmine and citrus fragrance clearer and more refined. Yega Xuefei has become one of the best quality beans in the world, thanks to its superb washing technology. Since the 1970s and 1970s, this area has mainly been washed, making it the most popular water-washed bean producing area in Egypt. Sun Yega Chuefei sets a strict standard for collecting red fruits (as a result of coffee trees). Unripe green fruits or defective fruits are removed manually before exposure to coffee fruits, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the flesh sugar and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating defective beans
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Introduction to the varieties of Grinding scale by the method of Flavor and taste treatment in Columbia Coffee Bean Manor
Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee. In South America, she is the only country with this condition. The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Almenia and Manisales. In the above three areas
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What are the varieties and brands of coffee beans in Latin America with moderate acidity?
What are the varieties and brands of coffee beans in Latin America? among the Nicaragua Nicaraguan coffee beans, the best ones are generally from Matagalpa, Jinotega and Segovia, with moderate acidity, plump and low tonality, round consistency, full soup, and diversified sense of fruit tonal change.
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