Introduction to the Yega Coffee Cochel Shepherd Coffee Bean Flavor processing Manor in Ethiopia
Introduction to the Yega Coffee Cochel Shepherd Coffee Bean Flavor processing Manor in Ethiopia
Grade of Ethiopian coffee:
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).
In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and messy, because there are also Grade I and II (Grand G2) Yirga Cheffe processed by sun processing, but the highest grade of Harald (Harar) is Grade IV (G4).
Ethiopia's Yirgacheffe coffee is one of the most unique coffee beans in the world today: it has a strong aroma of flowers, lemon, strong acidity but soft and smooth taste.
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 baked Yega snow coffee has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.
The first cup, called Abol, is the most important and the worst. If you are resolving a conflict, you must bravely drink this drink and state your point of view.
The second cup is called Tona, boiled again with water, and the taste is still strong. If the other person accepts his or her own point of view, he will drink it up. If the other party doesn't drink, there won't be a third drink.
The third cup is called Baraka, when the matter is settled and the conclusion is satisfactory, it symbolizes joy, and often the younger generation will be invited to this cup.
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Katim coffee beans suitable for which baking degree flavor description taste manor variety introduction
New World (also known as Mondonovo) is a hybrid of bourbon and Tibica, which first appeared in the 1940s and is still widely welcomed by Latin American coffee producers. Its disease resistance and yield are better than bourbon and Tibika, but at the cost of insufficient flavor complexity. Pacamara (English name Pacam)
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Description of roasting Flavor of Pacamara Coffee beans in Guatemala introduction to the area treatment of manor production
Guatemala Pacamara Coffee Bean roasting Flavor description Manor production area treatment method Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, it implies a difficulty.
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