Flavor description of Yejiaxuefei Coffee Bean introduction to the taste of variety treatment in grinding scale production area

Flavor description of Yejiaxuefei Coffee Bean introduction to the taste of variety treatment in grinding scale production area

The geographical environment of Ethiopia is very suitable for coffee growth. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. Since most local farmers still care for coffee trees manually and do not use harmful pesticides and herbicides, most of the coffee produced in Ethiopia is organic. 35% of the coffee is courtyard coffee. In this kind of coffee garden, the planting is three-dimensional, and the coffee is located in the lower layer, and the suitable growth environment is obtained in the shade of other crops. Fertilizers are mainly fallen leaves, withered grass and animal manure.

5% of the coffee belongs to plantation coffee. This is a modern way of growing coffee, which grows into forests, but uses new varieties and is planted in rows with other shade trees.

The place where Yega Xuefei is planted can be said to be a paradise on earth, a small mountain village, full of weapons, like spring all the year round. Even in summer, there is a gentle breeze, cool but not hot. The comfortable and pleasant climate not only creates a refreshing living environment, but also breeds a coffee flavor with unique citrus and floral aromas. In these places, coffee trees are mostly planted alone or mixed with other crops in farmers' own backyards.

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.

Yega Yirgacheffe has a good performance in both light baking and medium-deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baked Yirgacheffe, which will produce beans at the end of the first explosion; if you pay attention to the richness and thickness of the taste, as well as the consistency and aftertaste, you can choose the lightly oiled Yirgacheffe baked in Vienna, which will produce beans in the middle and later stages of the second explosion. Because Yejia snow coffee Yirgacheffe is washed with water and has relatively high water content, it is necessary to pay attention to sufficient dehydration time; nor should it be roasted for too long, so as not to emit more homeopathic coffee aroma substances at high temperature for a long time. To be just right, low heat and a small amount of coffee should be roasted for about 15 to 20 minutes.