Description of Coffee Brands and Flavor in Ethiopia introduction of varieties in manor area
Description of Coffee Brands and Flavor in Ethiopia introduction of varieties in manor area
Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their own coffee. To become the most famous coffee producing area in Africa, Ethiopia's Yirgacheffe coffee is delicate, 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 of Yega Sheffield Coffee, which is made 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.
Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee starts in November or December every year.
Coffee grows in areas ranging from 1400 to 2000 meters above sea level. After wet processing, this kind of coffee has a rich fragrance, a full fruit with moderate acidity and alkalinity, high quality and attractive spicy flavor. It is estimated that out of 49000 hectares of cultivated area, the average annual production of this coffee is 29000 tons (equivalent to 480000 bags of 60 kg coffee).
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).
In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The current classification is not uniform and messy, because there are also first-and second-tier (Grand G2) Yirga Cheffe processed by tanning, but the highest level of Harald (Harar) is level four (G4).
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Grinding scale of Yejia Fischer washed Coffee beans Variety treatment Manor
The Grinding scale of Yega Fichel washed Coffee beans Variety treatment the manor introduced that the coffee trees in Yejassefi were planted by monastic academics in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya. These mountain villages are foggy, spring all year round and slight in summer
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Description of roasting degree curve of Yejiaxuefei coffee beans introduction to the origin of sour manor
Yega Chuefei Coffee Bean Baking degree Curve Flavor description of sour Manor Origin introduction Yega Xuefei is divided into two categories according to the different ways of handling raw coffee beans: category An is washed, and the grade standard is set by the American Fine Coffee Association (SCAA), which is divided into Gr-1 and Gr-2, the smaller the Arabic numeral, the higher the grade, the distinct style of G1 Yega Chuefei, the flavor of citrus and floral flavor in the coffee liquid.
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