Introduction to the production area of grinding scale by the method of taste treatment for the description of the flavor of Yejiaxuefei coffee

Introduction to the production area of grinding scale by the method of taste treatment for the description of the flavor of Yejiaxuefei coffee

The first branch comes from Adulina's Adulina Kochere. The coffee bean variety is Heirloom, which is a mixed variety of the local native forest. Although the natural environment of the producing area creates the flavor of Yega Xuefei, it is the local native variety that best reflects the flavor.

The treatment of raw beans is: full water washing.

Compared with the ordinary washed G2 Chevy, its taste is more clear and flawless, with a charming girl smile, bright, delicate citric acid, elegant taste, fresh lemon, jasmine, ginger and other flowers with a hint of honey make people relaxed and happy all day.

The second comes from Aricha Kebele in the small town of Yirgacheffe. Local coffee farmers send the fully ripe coffee cherries picked from the original forest to the local processing plant, which puts the coffee cherries whose flesh and skin are completely preserved in the elevated shed for sun treatment. It is this kind of high-intensity human labor greenhouse drying method that isolates contact with the ground. Prevent the smell of soil from being exposed to the sun. Create an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen.

Aricha's processing plant waits for coffee beans to be ripe, then removes sun-dried cherry pulp and sheepskin before shipment, and then removes unripe and overfermented beans, which may be the reason why Aricha is at the top of the G1.

This coffee bean is full of the sweetness of Sydney and the aroma of fermented wine. The palate has clear, bright, gentle and smooth acidity, very clean fermented fruit sweet, elegant fruit wine, coffee flowers, sweet finish and then sweet.

The third is from the Gedeo district of Yegashefi, where more than 600 small farmers work together to produce this royal specialty coffee, many of whom are members of the Waka Cooperative and have always produced stunning batches of coffee.

The Royal selection is one of the few high-scoring beans in Yega Sheffield that have been certified by the Woka Cooperative-Skal Organic Coffee. The treatment of raw beans is still the method of solarization in an elevated shed. Naturally, the level is also Grade 1.

The high-altitude growth environment and the excellent genes of the local native species have created the bright and juicy taste of the royal selection, and the sun-drying treatment adds a rich and strong fruit tone.

Rich fruit flavors such as floral, cantaloupe, strawberry, blueberry and ripe berries can activate the sense of smell as soon as the beans are ground into coffee powder. Earl tea, silky texture, clean and balanced taste, lively and varied fruit after rhyme