Introduction to the regional treatment method of Yega Xuefei aricha coffee bean

Introduction to the regional treatment method of Yega Xuefei aricha coffee bean

Although most of the sun-treated beans are more layered, the cleanliness of the taste is far less good than that of water-washed beans. But the surprising part of this sun-dried Erika G1 is that it tastes as clean as any washed coffee, and in such a clean taste, it can also retain the richer layering feel of its sun-dried beans. I believe this is the best sunburn Yega Chuefei has ever had. Very fascinating.

Because this bean is harvested by a small cooperative, it is extremely difficult to find information on the Internet, but Maoye accidentally found the information sent by this bean to the Coffee Review Cup, and the cup test score was as high as 95 points. I remember that when I got the Blue Nile, the cup test score was 94 points in Coffee Review. It seems that for the sake of many Yega fans, Maoye has to start hoarding some Ariga G1 raw beans. Ice drops, wet fragrance, full taste of wine, obvious dark chocolate taste in the mouth. But the bitter and astringent taste is prominent, and the miscellaneous taste also appears. Feel that it is still not suitable to make ice droplets to increase the ratio of water to powder, to prevent over-extraction, first use 15:1 brewing, and then add water to pull the ratio of water to more than 18, such a product is very satisfactory! When the water temperature drops slightly, it will be a perfect cup of fruit tea.

So far, the beans have been put for half a month, the dry fragrance of strawberry powder has been obviously flushed by hand with V60, the aroma of berries is rich, I do not know if it is because of the low water temperature, the sour taste of lemon at the back end is still V60 by hand, the water temperature of fine powder is high, the product of wet fragrance is close to washing Yega, and the bitter taste comes out for the first time without ordinary hand flushing or Philharmonic pressure, but hand-washed and filtered directly into the cup with ice cubes. The flavor of the fermented wine of wet ripe berries makes people not believe that this is Yega Chuefei, but this kind of wet fragrance is not very popular. But from the extremely smooth entrance to the delicate mellow thickness, the sour and sweet appearance of ripe fruit is really amazing, more sweet than any Yega I have ever drunk before. Yuyun's performance is also quite good, worthy of a "fruit bomb". After drinking, Yega Xuefei can basically guarantee that it will still feel sweet in the mouth for half an hour. This batch of Yejashafi is produced in the Kobe and Kebel Aricha processing plant, and there are about 650,700 small coffee farmers nearby. Farmers will send ripe coffee berries here for processing in exchange for cash. After screening the available coffee cherries, the treatment factory puts the whole coffee cherries with intact pulp and peel in the elevated shed for sun treatment, which is a way of putting in high-intensity human labor, isolating contact with the ground, preventing the miscellaneous smell of soil in the process of sun exposure, and creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before the shipment, the processing plant will take the coffee beans out of the coffee cherries. You can imagine the sweetness.