Description of Flavor of washed Arabica Coffee beans introduction of Grinding scale for Regional treatment of varieties

Washed Arabica Coffee Bean Flavor Description Variety Area of Origin Treatment Method Grinding Scale Introduction

Washing-type coffee flavor is less likely to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City roasting degree; some excellent Ethiopian washing-type coffee beans, sometimes can be perceived as obvious lemon, citrus essential oils, jasmine flowers, honey flavor, etc., sour more obvious, mellow feeling thin. Sun-treated mocha beans have wild flavor in basic flavor, but the degree or more and less difference, more suitable for Full City to Vienna baking degree performance. Excellent sun, mocha beans, with a distinct chocolate finish, some with a pleasant blueberry-like fermented fruity and red wine texture. Mocha is generally difficult to match the high-end coffee. Unique citrus, lemon fruit aroma, but also with jasmine fragrance, has a similar sour wine, taste clean and no miscellaneous feeling, just like drinking freshly cooked citrus fruit tea aftertaste lasting. Floral and citrus aromas are full, and the performance is amazing. After moderate roasting, it has a soft sour taste, and after deep roasting, it emits a rich aroma. Rich and uniform taste is the most attractive feature of Ethiopian Yerga Coffee. It is known as the best coffee bean in Ethiopia and is the representative of East African fine coffee. Yerga Coffee is the most unique coffee in the world today.

Lightly roasted Yirgacheffe, roasted on low heat for 15 minutes (210 ° C). Turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using the hand-operated coffee mill, it feels very good, smooth and moderate resistance. The dry aroma of coffee powder just started to smell a little earthy, and immediately there was a strong, restrained aroma. After brewing wet fragrance, there are obvious orange fruit, but also some similar hawthorn, fruit cortex moutan sweet and sour taste. The palate is slightly light and balanced, with a slight mild acidity, rich in oil and long lasting foam.

Medium dark roast Yirgacheffe, low heat roast to 17 minutes (230 degrees Celsius), turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. There is a slight oil on the surface of the coffee beans. The beans are dark brown. The beans are light, the resistance is very small when grinding with a hand coffee mill, and it is not easy to get beans. The dry aroma of coffee powder has a strong burnt aroma and a faint African earthy smell. After brewing, the wet fragrance has a good scorched fragrance. After baking deeper, it seems that there is no regional characteristic of orange fragrance. However, after sipping coffee, it is very rich, fragrant and pleasant, rich in variety, gentle acid, bitterness and astringency are well reflected, the texture is thick, the viscosity is better than that of shallow baking, and the aftertaste is long.