Description of characteristics and Flavor of Yejiaxuefei Coffee introduction to the producing areas of varieties by taste treatment

Yegashefi Coffee Flavor Description Taste Treatment Variety Introduction

Yega sherry is divided into two categories according to different processing methods of coffee green beans: Class A is washing processing method, and the grade standard is formulated by SCAA of American Fine Coffee Association, and it is divided into GR-1;GR-2, the smaller the Arabic numerals, the higher the grade; G1 Yega sherry has a distinct style, citrus flavor and floral flavor blended in coffee liquid are delicious that everyone can not resist; Class B is sun processing of coffee green beans, and the grades are divided into GR-1;GR-3;GR-4; GR-5, also the highest grade of G1 sun-dried sherry fruity, open with freshly roasted G1 sun-dried sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun-dried sherry people will believe that coffee is a fruit.. Ye Jia Xue Fei brewing method: water temperature, 85 to 90 degrees Celsius is better. Ye Jia Xue Fei is sour, less bitter, and a little sweet in the mouth after drinking. Philharmonic pressure on the powder thickness requirements are not high, powder fine and high water temperature bubble time is short, powder coarse and low water temperature bubble time is long, but 1 to 2 minutes is enough. Powder water ratio 1:12 to 1:18 range, everyone likes different, find out their favorite taste can, and not others say good for themselves. If you don't get used to coffee at first, you can add sugar cubes or coffee partners, and then reduce it day by day to adapt to black coffee, usually a week. Ye Jia Xuefei coffee beans light roast: Ye Jia Xuefei coffee beans, light roast, good coffee beans do not deep roast, more natural characteristics; but since the roast, high temperature in the physical and chemical reactions, all 200 degrees can still retain what natural, estimated coffee beans after roasting it

The mountain villages in the Yega Shefi region are cool and foggy, spring all year round, cool but not hot in summer, rainy but not damp in winter, and the best environment for planting Arabica. There are no large coffee plantations here. Coffee farmers grow coffee mixed with other crops, usually under banana trees, forming a unique landscape. Ethiopia's traditional sun treatment method 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.