Ethiopian Yega Sherfi Coffee Flavor Description Taste Grind Scale Variety Introduction

Ethiopian Yega Sherfi Coffee Flavor Description Taste Grind Scale Variety Introduction

Sun-baked beans are mainly harvested in the second half of the harvest season, that is, from December to January, and the beans are harvested at higher altitudes. The first stage of drying is very important, the beans should be placed on a thin cloth to dry, so as not to have a fermented taste, and then let the coffee cherry flowers for a few days to reach a dry degree such as "raisin", that is, humidity of about 25%. When turning coffee cherries, be careful not to damage the flesh. In the second stage, the coffee cherries should reach a humidity of 25% to 12%. In addition to thickening the cloth, they should also be turned frequently during the day and allowed to stand at noon and night. Drying too quickly can lead to excessive fruity flavor and unstable quality of raw beans, while drying too slowly can lead to mold or other defective flavors. Solarization is expensive, requires a lot of labor, and requires careful attention to produce the best quality sun-dried beans.

Ethiopian Sidamo is the best producer of sun-baked beans and produces many reminiscent sun-baked coffees. Yega Shefi is located in a river area in Sidama Province. The washed beans produced are famous all over the world, but what makes people look forward to or say surprised is the high quality sun beans. The micro-climate in small areas affects the quality of Yega Shefi sun beans. Because of the river, Yega Shefi is Ethiopia's least desirable region for sun-baked beans, but the excellent microclimate makes the best sun-baked beans, and the fermented grain aroma beats other Ethiopian sun-baked beans.

Currently, there are 2,254 small farmers in the community, harvesting more than 4000 hectares, distributed at an altitude of 1,750 to 2,300 meters, and each coffee farmer grows about 1 to 3 hectares. The processing plant arranges fixed harvesting workers in local villages to carefully select the ripe coffee cherries of good quality, and then the coffee cherries are sent to the processing plant by the coffee farmers. Coffee cherries are hand-selected to remove overripe or underripe cherries, making the overall flavor sweeter and purer.