Flavor description of Yejiaxefi Coffee Coffee introduction to the producing areas of varieties by taste treatment

Flavor description of Yejiaxefi Coffee Coffee introduction to the producing areas of varieties by taste treatment

The average planting area of each small coffee farmer in Dala, Sidamo Province is about 0.6ha, which is composed of hundreds of coffee growers with an altitude of nearly 2000 meters, a large temperature difference in climate and fertile soil, which provides an excellent growing environment. The raw bean itself exudes a strong aroma of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we found that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance, whether it is light baking or deep baking.

Typical washed Yejiaxuefei can be divided into three types: orange peel, flower and green grass garden in aroma, while most of them have high acidity in flavor, but there is a difference between taste and finish, and there is also a difference in sweetness. The soft flower fragrance is slightly with the smell of green grass garden, and the feeling of orange peel is not obvious. High acidity, solid taste, rich aroma, full of sweetness, and a long finish with sweet aromas of jasmine, grass and sweet potato. It's worth remembering over and over again!

Dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate.

Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.

Palate: comfortable and interesting sour fruit, good sweetness and low thickness.

Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding: 3.5 degrees, water temperature: 90 degrees