Description of characteristic Flavor and Flavor of Yejia Coffee introduction to the region produced by Grinding Calibration treatment of varieties

Description of characteristic Flavor and Flavor of Yejia Coffee introduction to the region produced by Grinding Calibration treatment of varieties

Thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans, and Yegashafi is synonymous with one of Ethiopia's fine washed coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Therefore, the mode of production and flavor of coffee here are outstanding, and it has become a famous coffee producing area in Africa. (at first, Yejasuefi's coffee trees were planted by monastic monks in Europe, and later by local farmers or cooperatives.) the town of Yejasuefi is about 1700 meters to 2100 meters above sea level, and the mountain village here is foggy, like spring all year round, cool breezes in summer and no cold in winter, so it brings high-quality coffee growth conditions. This is why Yejia Xuefei coffee beans, despite their petite size, give birth to a unique regional flavor of citrus and flowers, which is sweet and sour to drink.

Yega Xuefei is divided into two categories according to the different ways of handling raw coffee beans: category An is washed, and the grade standard is set by the American Fine Coffee Society SCAA, which is divided into GR-1;GR-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct, and the flavor of citrus and floral flavor in the coffee liquid is irresistible to everyone. Category B is the sun-treated raw coffee beans, and the grade is GR-1. GR-3;GR-4;GR-5, also the highest grade of G1 sun Yega Sheffield, is fruity. Opening the freshly roasted G1 Sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Sheffield will believe that coffee is a kind of fruit. Yega Xuefei brewing method: the water temperature, 85 to 90 degrees Celsius is better. Yejia Chuefei is sour and bitter, and there is still a little sweetness in the mouth after drinking it. Philharmonic pressure on the powder thickness requirements are not high, fine powder and high water temperature bubble time is shorter, powder coarse and water temperature low bubble time is longer, but 1 to 2 minutes is enough. The ratio of powder to water ranges from 1:12 to 1:18, everyone has different preferences, just find out what you like, not what others say is right for you. If you are not used to the bitterness of coffee at first, you can first add sugar or coffee companion, and then reduce it day by day to adapt to black coffee, usually for a week. Yega Xuefei coffee beans are medium and shallow roasted, and good coffee beans must not be deep-roasted and retain more natural characteristics; however, since they have been roasted, physical and chemical reactions have taken place in the high temperature, what can be preserved when they are 200 degrees Celsius? it is probably also the imagination of coffee beans after roasting.