Description of Taste and Flavor of Sunshine Yega Coffee introduction of Grinding Calibration Variety treatment method
Description of Taste and Flavor of Sunshine Yega Coffee introduction of Grinding Calibration Variety treatment method
The grading system of Ethiopian coffee is not based on the number of items, but on the proportion of defective beans in raw beans. In October 2009, Ethiopia launched the ECX boutique coffee trading classification system, and Q-Grader rated raw beans as follows:
Washed Yega Chuefei is divided into two grades: Grade 1 and Grade 2.
Grade 1, Grade 3, Grade 4 and Grade 5 were divided into sun Yega Xuefei.
Grade 1 is the highest grade, that is, Yega Xuefei with the lowest defect rate and the best quality.
1. Natural solarization (Natural/Dried-in-the-Fruit): the fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying)
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.
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Burundian coffee bean flavor description, taste treatment, regional grinding scale of Burundian coffee varieties introduced Burundian coffee was first introduced by the Germans in the 1900s; they found that bourbon was the most suitable coffee variety to grow in the local climatic environment. the local climate is usually tropical plateau climate, with a very large temperature difference between day and night. However, due to the suspension of investment in coffee research, bourbon became a stay.
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