Ethiopia Yega Sherphine Flavor Description Taste Treatment Variety Region Ground Scale
Ethiopian Yejia Snow Flavor description Taste treatment Variety production area Grinding scale
In 1959, the Yega snow coffee producing area began to try the water washing method. After 1970, the jasmine fragrance of Yega was washed, and the lemon and citrus flavor was popular in Europe and America. It became a model of fine beans in Africa, and the sun treatment was gradually drifting away from Shifei. However, there are always people who will miss the feeling of the wonderful wine in the sun, which was improved in 2006. In the second Gold Co-operative Coffee Competition held in Ethiopia, sun beans dominated the top three, killing and washing Yega. Today, the exquisite method of tanning is becoming more and more mature. High standard elimination of bad coffee beans, reduce pollution sources, elevated net bed, special guard, uniform drying. Full-bodied citrus, jasmine aromas, red wine has been popular all the way up to now.
Yirgacheffe-belonging to Sidamo Province, located on the eastern edge of the Great Rift in East Africa, with complex topography, rich water resources and fragrant flowers, it has been a wetland since ancient times. Yejasuffe means "Let's settle down in this wetland". The residents believe that the legend of the Garden of Eden took place here.
Baking degree: light to moderate-moderate.
Ethiopian Coffee introduction-Ethiopia is the birthplace of coffee and one of the three ancient coffee countries in the world. All the fine varieties in the world originated from the Kafa forest in this country. It is the largest exporter of Arabica beans in Africa, with five grades of G1--G5 coffee. Among them, G1Mague G2 is two grades of washed beans, and G3 G4 G5 is sun-dried beans. Coffee beans in this country belong to small particles.
Yega Snow Coffee-the most intoxicating classic coffee in the world
Ethiopia-Yega Chefe G2 (Yirgacheffe)
Origin: Yega Xuefen town, Sidamo province
Altitude: 1700 Murray 2100 meters
Processing method: washing
Grade: G2
Baking degree: moderate baking.
Taste characteristics: the most distinctive classic coffee in the world. Yega entrance, full-bodied jasmine, rich citrus fruit, honey, fine bright acidity, lubricated texture, long finish, pure and refreshing
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The processing method of Puerto Rico Coffee the characteristics of the varieties produced by taste grinding scale
The national economy of Puerto Rico developed rapidly in the 20th century. Stimulated by the strong support of the government and the expanding demand of the local market, Polish coffee gradually returned to its former elegant demeanor. The Yauco region is famous for its full Body, creamy and textured red wine aftertaste and chocolate nut finish. Yoko Yauco is an area of 176.5 square kilometers in the south of Poland.
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Flavor description of South Minas Coffee Bean in Brazil Variety Grinding scale
Flavor description of South Minas Coffee beans in Brazil the research unit in Brazil has developed a half-sun method to shorten the processing time according to the drier climate of Brazil. After removing the pulp, the coffee fruit will be exposed to the pectin-coated pods for one to three days, and then machine-dried to a moisture content of 12%, which can be put into a storage container. The half-sun mode in Brazil has been greatly reduced.
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