Introduction to the Grinding scale of Sun-tanned Yega Chevy Coffee

Sun-baked coffee with sherry ground scale variety taste estate production area introduction

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. Yega Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. The Yejia Shefei award-winning beans are almost from the above coffee villages and communities

Ethiopia Yirgacheffe Konga, both dry and wet, is extremely charming and unique. Light medium baking degree, HARIO V60 hand wash, water temperature around 85 degrees, medium fineness grinding, 215g water, 10g powder. The acidity of the product is very high, like a very sour juice, basically no bitterness, and the body and consistency are poor. After the use of Aile pressure, 230g water, 15g powder, 90 degrees water temperature, more bitter Ye Jia Shefei adopted the oldest sun treatment method, but in 1972, Ethiopia in order to improve the quality and the introduction of Central and South American washing technology, so that Ye Jia Shefei jasmine flowers and citrus fragrance more clear and refined, became the world's best quality beans, exquisite washing technology contributed, after the 1970s this area to wash mainly, became the most popular washed beans in Egypt. Sunlight Ye Jia Xue Fei has strict collection of red fruit (coffee tree fruit) standards, before exposure to coffee fruit to manually remove immature green fruit or defective fruit, sun process and then remove damaged or moldy fruit, two weeks later pulp sugar and essence into the coffee beans, water content reduced to 12%, and then hardened pulp, pectin layer, pods together with the scraper clean, coffee beans removed but also through density and bean color testing. After the defective beans are eliminated, the workers finally pick out the defective beans with the naked eye, and the layers of checks and screenings create a clean and refined, and a rich and charming fruit fragrance. Most of the yejia sherffy is washed, but there are also a small number of excellent beans deliberately exposed to the sun to enhance the charming fruit flavor and mellow. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. These small mountain villages are misty, spring all year round, cool but not hot in summer, rain but not damp in winter, and they are free from cold, giving rise to their unique "regional flavor" of citrus and flowers. The so-called "yega-sherry" refers to intense jasmine, lemon and peach, almond and tea aromas. Coffee in the mouth, flowers in bloom! Just like flowers touch taste buds and nasal olfactory cells comfortable feeling. In addition to the floral fragrance, the delicate body is like silk. Massage in the mouth and feel wonderful.