Introduction to the characteristics of Yejia Coffee Red Cherry Flavor Coffee treated by Grinding scale

Introduction to the characteristics of Yejia Coffee Red Cherry Flavor Coffee treated by Grinding scale

Most of the refining methods of Yirgacheffe are water washing (washed), which is fermented and shelled in the washing tank for about 72 hours and dried directly outside the plant. After the raw beans are manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, they are traded and exported through competitive bidding. Its annual output is about 225000 bags (each bag of 60kg). In the past, it was mainly sold to Northern Europe (mainly Germany) and Japan, and recently it has gradually attracted the attention of North America.

In 1959, the Yega snow coffee producing area began to try the water washing method. After 1970, the jasmine fragrance of Yega was washed, and the lemon and citrus flavor was popular in Europe and America. It became a model of fine beans in Africa, and the sun treatment was gradually drifting away from Shifei.

However, there are always people who will miss the feeling of the wonderful wine in the sun, which was improved in 2006. In the second Gold Co-operative Coffee Competition held in Ethiopia, sun beans dominated the top three, killing and washing Yega.

Today, the exquisite method of tanning is becoming more and more mature. High standard elimination of bad coffee beans, reduce pollution sources, elevated net bed, special guard, uniform drying. Rich aromas of strawberries, citrus, peach and jasmine, red wine has been popular all the way up to now the main producing areas of Ethiopian coffee are Harald in the east, Djimmah in the southwest and Sidamo in the south. The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe has always been famous in the eyes of coffee connoisseurs all over the world. the rare washed high-quality Arabica coffee is suitable for all degrees of baking, showing a fresh and bright aroma of flowers and fruits, beautiful and complete bean shape, which is incomparable to the general mocha. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aromas, with mild acidity after moderate roasting and rich aromas after deep roasting, the rich and uniform taste is the most attractive feature of Ethiopian Yega snow caffeine. It is known as the best coffee bean in Ethiopia and is the representative of fine coffee in East Africa. Yirgacheffe is undoubtedly the most unique coffee in the world today.