Flavor description of Yejiaxuefei Coffee Bean introduction to the production area of Grinding scale by Taste treatment method

Flavor description of Yejiaxuefei Coffee Bean introduction to the production area of Grinding scale by Taste treatment method

About Yega Xuefei's taste.

Some coffee gluttons describe "the entrance of coffee, flowers in full bloom", which is indeed a very apt description of Yega Xuefei. Just like 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. If you haven't tried boutique coffee yet, Yega Chuefei is a good choice. Smelling the freshly roasted G1 sun Yega Sheffield can subvert people's understanding of coffee. Only those who have tasted our sun Yega Chefe will believe-"Coffee is a fruit." Yega Chuefei Coffee refers to the Yega Sheffield coffee produced in Ethiopia. Yega Xuefei is the name of a local town. It is about 1700-2100 meters above sea level. Now Yejashafi coffee has become synonymous with Ethiopian boutique coffee.

Yega Sheffield Coffee Cherry (Fruit)

Roasted Yega Xuefei G1 coffee beans

Grade

Yejia Xuefei can be divided into two categories according to the different ways of handling raw coffee beans:

Category A: washing treatment

The rating standard is set by the American Fine Coffee Association SCAA, which is divided into Gr-1;Gr-2. The smaller the Arabic numeral, the higher the grade.

Category B: coffee beans used in our shop, sun-treated raw coffee beans, grade Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade G1 sun Yega Chuefei fruity

Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent are well reflected, the texture is thick, the consistency is better than shallow baking, and the finish is long.

Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. On the mouth, the taste is a little thin and balanced, with a faint and mild sour taste, rich in oil and long-lasting foam.