Introduction to the flavor description of Ethiopian Yega Xuefei G2 washing cup

Introduction to the flavor description of Ethiopian Yega Xuefei G2 washing cup

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. 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 regional flavor of citrus and flowers. 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. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

The most famous Ethiopian coffee beans are: Yega Xuefei, Harald, Cedar momoka coffee beans. 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. Without milk or sugar, let the rich texture and unique soft scent of flowers brush through your taste buds, leaving an endless aftertaste. The name Ethiopia Yirgacheffe comes from a variety of coffee. This coffee has a slightly bitter taste in the mouth, but the throat rhyme has a sweet taste, and this sweetness remains for a long time. Ethiopian coffee is processed by sun and water washing. The flavor of coffee processed by different processing methods varies greatly. Generally speaking, the mellow thickness and earthy taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But the taste of Essex coffee may be different from batch to batch, which requires more cup tests in order to find really good coffee.

Yirgacheffe is one of the most unique coffee beans in the world: it has a warm aroma of flowers, lemon, thick acidity but soft and smooth taste.