Introduction to the method of flavor description and taste treatment of coffee bean Yega Xuefei manor

Introduction to the method of flavor description and taste treatment of coffee bean Yega Xuefei manor

Yejia snow coffee uses the oldest sun treatment, but in 1972, Ethiopia introduced Central and South American water washing technology in order to improve its quality, which made its jasmine and citrus fragrance clearer and more refined, and became one of the best beans in the world. Superb washing technology has played an important role in water washing since the 1970s, however, in the past two years, Yejia snow coffee has been out of its normal state, frequently launching amazing sun-dried beans! There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yega Snow Sun beans. The so-called "Yejia Snow Flavor" refers to strong aromas of jasmine, lemon, peaches, almonds 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.

The phrase "coffee entrance, flowers in full bloom" is best described, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body, like silk massage in the mouth, feels wonderful. At present, many coffee chemists are beginning to study the microclimate and soil and water around Yejashafi, in order to sum up the equation for the cultivation of fine coffee. V Yejassefi's coffee trees were planted by monks in Europe (a bit like Belgian monks growing wheat to brew beer), and later transferred to farmers or cooperatives. Yejia Xuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusha Harfusa, Hama Hama and Biloya near Misty valley in Fog Valley, all washed with water.