Flavor Description of Yega Shefi Sidama Coffee Bean Variety Treatment Manor Introduction

The Flavor description of Yejiaxefi Sidamo Coffee Bean Variety treatment manor introduction

The coffee producing area of Ethiopia has been divided into two halves due to the Great Rift Valley of East Africa, resulting in different forms of coffee on both sides. In the east, there are Harald, thin and pointed beans, and the difference between long body and short body, while there are exquisite varieties such as Sidamo and Yega Xuefei in the east, while the varieties in the west are more numerous and miscellaneous, and the Kafa forest in the west along the East African Rift Valley has smaller bean shape and strong disease resistance, mainly Lim, Jima and Ironhide, while Jinbi and Tana Lake bean are larger. Like the little Jasper of Suzhou, although she is petite, she is gentle and delicate, sweet and lovely, and can attract thousands of favorites without any decoration. Medium-to-deep baked Yega snow coffee has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.

As the top washed coffee in Ethiopia, which is the origin of coffee, Ethiopia Washed Yirgacheffe has the characteristics, high quality and low yield, so it has the factor of top coffee and is naturally very popular. Yega snow coffee is almost synonymous with the best coffee in Ethiopia! Up to 5800-6600 feet above sea level, it is famous for its lemon flavor and floral smell. The coffee beans are exported to Japan and Europe, but are rarely seen in the United States.

In order to fully experience the taste of Yejasuffe Yirgacheffe, the coffee was roasted in both light and deep stages, hand-ground and brewed in a pressure pot.

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.

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.