Description of taste and flavor of Yejia Xuefei Coffee introduction of varieties in manor area

Description of taste and flavor of Yejia Xuefei Coffee introduction of varieties in manor area

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.

Yega Xuefei has always been famous in the eyes of coffee connoisseurs all over the world. the rare washed high-quality Elaraby plus coffee is suitable for all degrees of baking, showing a fresh and bright aroma of flowers and fruits, beautiful and complete bean shape. it is an ordinary mocha incomparable high-end coffee. This kind of coffee has a unique aroma, showing the flavor of citrus and lemon and the fragrance of jasmine flowers. It has a soft sour taste in medium baking and a strong aroma in deep baking. It is a typical water-washed bean in Africa.

Yega Xuefei Aretha G1, with the aroma of apricot and jasmine, with the flavor of apricot, red wine, mango and pineapple, with the sweetness of honey and brown sugar and a lingering finish with a touch of cardamom and cocoa. After the coffee has changed temperature, it brings out very lively and bright citrus and blueberry acidity, which is very soft and attractive, as if the whole body is soaked in the sea in early autumn, slapped by the cool sea. In order to highlight the more obvious flavor and lively acidity of the whole bean, we use light baking to bake the beans until the end of the explosion. However, Maoye personally prefers the flavor of dense beans, and the acidity is stronger, but baking to the end of the explosion will make the flavor of the whole bean more complete, sweetness and finish rhyme more beautiful, for the sake of overall balance. I really have to sacrifice a little bit of acidity.

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.