Are Yejia Coffee beans sour or bitter? Description of the flavor and taste of Yejia Xuefei

Description of Variety Classification and Flavor of Yejiaxuefei Coffee Bean introduction to the regional treatment method of manor production

Planting

Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers.

Taste

The so-called 'Yejia Snow Flavor' refers to the strong aromas of jasmine, lemon, peach, almond and tea.

Tasting experience has only one sentence: coffee entrance, flowers in full bloom! Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate mellow thickness (body) is like a silk massage in the mouth.

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 square sugar or coffee companion, and then reduce it day by day to adapt to the black coffee sun and set a strict standard for collecting red fruits (as a result of coffee trees). Before drying the coffee fruit, manually remove the unripe green fruit or defective fruit, and then remove the damaged or moldy fruit during the sun drying process. After two weeks, the sugar and essence of the flesh are all infiltrated into the coffee bean, and the water content is reduced to 12%. Then scrape off the hardened pulp, pectin layer and pods with a planer, and take out the coffee beans after density and color testing. After eliminating the defective beans, finally, the workers picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejashaffe sun-dried beans, and had a strong attractive fruit aroma. Traditionally, Yejashaffe uses the oldest sun treatment method, but in 1972, Ethiopia introduced Central and South American washing technology to improve its quality, which made the jasmine and citrus fragrance of Yega snow coffee clearer and more refined.

It has become one of the best quality beans in the world, thanks to its exquisite washing technology. Since the 1970s, this area has become the most popular water-washed bean producing area in Egypt.