Introduction to the Flavor description and processing method of Yejia Fischer Coffee Bean

Flavor Description of Coffee Bean Yerga Shefi Kocher Processing Method Variety Origin Grinding Scale Introduction

Yejia Shefei exudes an extremely complex aroma, showing an extremely outstanding taste, which is difficult to describe. In general, Yerga Shefi's dry aroma exudes intense fruit aromas, with thick dry fruit aromas, strawberry, mango, apricot paste aromas. The moist aroma is like sweet syrup, like sticky apricot juice, wrapped in pristine honey or chocolate. The taste is not strong, the body is medium, the sour taste is not obvious, but lively and bright, just like fruit black tea. The grading system of yejia sherry is not based on the size of the mesh, but on the proportion of the number of defective beans in the total beans. Usually visible are washed G2 and sun G3 yejia snow field, G1 is the highest grade, its own defect rate is the lowest, the best quality yejia snow field after manual selection, can be rated Grade 1.

The shop once had a Cork Manor sun-dried G1 snow, everyone loved it very much, after selling out, we searched for a long time, there has been no suitable manor level G1 snow storage, temporarily use a washed G2 snow. Recently, the foreign professional coffee tasting website Coffee Review recommended 3 grade G1 sherry, micro-batch to the store, here a little introduction to these three sherry. The first was Adulina Kochere, a blend of native forest varieties from the Adulina Kochere region. Although the natural environment of the region contributed to the flavor of yeghashefi, it was the native variety that best reflected the flavor.

The processing method of raw beans is: full washing method.

Compared with ordinary washed G2 snow, it tastes more clear and flawless. It has the sweet and charming smile of a charming girl. Bright and delicate citric acid, elegant taste, fresh lemon, jasmine, ginger flowers and other flowers with traces of honey fragrance make people feel relaxed and happy all day long.

Ethiopia, let's talk about the origin of coffee first. About the sixth century AD, an Arab shepherd, Kardi, saw that every goat was extremely excited and excited when he drove sheep to the Ethiopian grassland to graze. He felt very strange. Later, after careful observation, he found that these sheep were excited only after eating some red fruits. Kardi tasted some curiously and found that these fruits were very sweet and delicious. After eating, he also felt very refreshed. From then on, he often drove his flock to eat this delicious fruit. Later, a Muslim who passed by here picked some of this magical red fruit and took it home and shared it with other believers, so its magical effect spread