The difference between Sweet Sun-cured Coffee and Water-washed Coffee Flavor description

The difference between Sweet Sun-cured Coffee and Water-washed Coffee Flavor description

In the past two years, Yejia snow coffee is unusual, frequently launched amazing sun beans, and become a boutique market Deep-Fried Chicken!

The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but the beans are G2, equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo.

The 2015 sun Yega snow caffeine has appeared in the G1 grade, surpassing the G1 washing in terms of quality and sales.

The beans are roasted until they are densely baked and brewed by hand and siphon. When grinding the beans, you can smell the sweet aroma of sun fruit, and there is also the citrus and jasmine fragrance that is the signature of Yega snow caffeine. It tastes like the three-in-one flavor of Harald, Yemeni mocha and Yega snow coffee water-washed beans!

There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, finally, the workers picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejia snow caffeine sun-dried beans and a strong attractive fruit aroma.

In Ethiopia, the birthplace of Arabica, there is still an ecological system in which coffee combines with nature. Most coffee grows in this wild environment and has an extraordinarily high altitude, which has created an era when coffee production conditions and raw materials are not yet in circulation. It is very difficult for us to want the special flavor of raw materials provided by specific producers, so in order to improve the quality of coffee, we have to spend a lot of time and technology to select poor raw and defective beans, as well as work on baking or extraction techniques. To cover up the defects of the raw material itself.

Today, high-quality coffee can be circulated in a very stable way, the raw materials of coffee are becoming more and more refined, and high-quality coffee has been born. Consumers are more and more attracted by the quality of high-quality coffee, and even if they pay a lot of money, they are also willing to feel this completely different world of coffee.