Description of G1G2 Flavor of Yejiaxuefei Coffee Bean Variety introduction of Regional treatment method for Manor production

Description of G1G2 Flavor of Yejiaxuefei Coffee Bean Variety introduction of Regional treatment method for Manor production

Japanese beans are mainly beans harvested in the second half of the harvest season, that is, the harvest from December to January, and the beans are harvested at high altitudes. The drying of the first stage is very important. Dry the beans on a thin cloth to avoid fermentation, and then let the coffee and peach blossoms reach the level of dryness such as "raisin", that is, about 25%. When turning coffee peaches, you should pay attention to avoid fleshy flesh. In the second stage, the coffee peach should reach 25% to 12%. In addition to thickening the cloth, it should also be turned frequently during the day and set at noon and at night. Too fast drying will lead to excessive fruit flavor, the taste of raw beans will be unstable, and too slow drying will lead to mildew or other defective flavors. Daily processing is expensive and requires a lot of manpower, and even more careful attention is needed to produce the best quality Japanese beans.

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

In Ethiopia, after the coffee cherry is harvested, the peel and pulp are immediately exposed to the sun in the bean drying farm until the coffee is dried to 16% moisture, then dried in a dryer to achieve the same moisture content, and then repeatedly rubbed with parchment or sheepskin until the surface mucosa is removed and polished. This is the process of processing sun beans.

Sidamo, Ethiopia, is the best producer of sun-dried beans, producing a lot of memorable sun-tanned coffee. Yega Xuefei is located in a region with rivers in Sidamo Province. The water-washed beans produced are famous all over the world, but what is more expected or surprising is the high-quality sun-dried beans. The micro-climate in small areas affects the quality of Yega Xuefei sun-dried beans. Because of the river, Yega Xuefei is the last place in Ethiopia to make sun-dried beans, but the excellent microclimate makes the best sun-dried beans, fermented grain wine beats other Ethiopian sun-dried beans.