Introduction to the varieties of grinding scale for taste and flavor description in Ethiopia (Sidamo, Yega Xuefei)

Introduction to the varieties of grinding scale for taste and flavor description in Ethiopia (Sidamo, Yega Xuefei)

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Baking and production: suitable for shallow baking, the production method is recommended for manual brewing, siphon pot (wind kettle), American electric trickling filter pot (machine), French pressure pot, mocha kettle.

History: Ethiopia is the hometown of coffee. With thousands of years of cultivation and processing tradition, the coffee trees of Yegashafi were planted by monks in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by surrounding coffee communities or cooperatives, generally including: Hafusha, Hama, Biloya

Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent have a good embodiment, thick texture, viscosity is better than shallow baking, Yuyun long shallow baked Yega snow coffee Yirgacheffe, roast to 15 minutes (210 degrees Celsius), turn off the fire and glide for half a minute immediately under the beans cool and blow off the silver skin, coffee beans are roasted evenly (because raw beans are washed, very clean and tidy), brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. Sipping at the entrance, the taste is a little thin, more balanced, a little faint and mild sour, rich in oil and long-lasting foam.