Introduction to the taste of the description of the manor flavor in the producing area of Yejia Xuefei coffee beans

Yerga Shefi Coffee Bean Type Region Manor Flavor Description Taste Introduction

Ethiopia's traditional way of sun treatment is rough and heavy, which is criticized by people. In 1959, Yejia Shefei production area introduced South American washing treatment method, most production areas are generally used washing treatment, that is, coffee fruit peeling, fermentation, washing process after removing pectin layer, and then drying.

Since 2006, some coffee processing plants in some producing areas have adopted exquisite overhead solarization, which involves intensive manual labor to isolate the coffee fruit from contact with the ground and prevent the dirt from being produced in the process of solarization, creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored, waiting for the full flavor to ripen. Before sale, the dried cherry pulp and sheepskin are removed, and then the immature beans and overfermented beans are eliminated. Strict control greatly improves the quality of the sun-dried beans. Washed yega-sherry has a distinct lemon flavor, refreshing jasmine flowers, and soft fruit acids and citrus flavors, fresh and bright taste.

Sun-baked yejia sherry has charming fruit acid, clean fermented fruit sweet, elegant fruit aroma, sweet aftertaste. Ethiopian coffee is graded not according to the number of seeds, but according to the proportion of defective beans in the raw beans. In October 2009, Ethiopia launched the ECX Fine Coffee Trading Grading System. Q-Grader rated green beans as follows:

There are two grades of Grade 1 and Grade 2.

Sunlight plus snow is divided into Grade 1, Grade 3, Grade 4 and Grade 5.

Grade 1 is the highest grade, which is the lowest defect rate and the best quality Yejia Shefei.