Introduction to the different characteristics of the flavor and taste description of Yega Xuefei and Sidamo coffee

Introduction to the different characteristics of the flavor and taste description of Yega Xuefei and Sidamo coffee

The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits. Beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. 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 aroma, the performance is exciting, moderate roasting has a soft sour taste, deep roasting gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee, known as the best coffee beans in Ethiopia, is the representative of East African boutique coffee, and Yega snow coffee is the most unique coffee in the world today.

Yega Yirgacheffe has a good performance in both light baking and medium-deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baked Yirgacheffe, which will produce beans at the end of the first explosion; if you pay attention to the richness and thickness of the taste, as well as the consistency and aftertaste, you can choose the lightly oiled Yirgacheffe baked in Vienna, which will produce beans in the middle and later stages of the second explosion. Because Yejia snow coffee Yirgacheffe is washed with water and has relatively high water content, it is necessary to pay attention to sufficient dehydration time; nor should it be roasted for too long, so as not to emit more homeopathic coffee aroma substances at high temperature for a long time. To be just right, low heat and a small amount of coffee should be roasted for about 15 to 20 minutes.