Description of taste and flavor of Yejiaxuefei Coffee introduction to the regional treatment method of grinding scale production

Yerga Sherfi Coffee Characteristics Taste Flavor Description Grinding Scale Production Area Treatment Introduction

Most coffee beans are washed, but a small number of absolute crystal beans are deliberately solarized to enhance the attractive fruity flavor and body. These mountain villages are misty, spring all the year round, cool and not hot in summer, rain but not damp in winter, and no cold damage in winter, giving birth to unique citrus and floral "regional flavor". Coffee called F trees are mostly planted in farmers 'own backyard or mixed with other crops in the farmland. The yield per household is not much. It is a typical pastoral coffee. Almost all of Yejia Xuefei's award-winning beans come from the above-mentioned coffee villages and communities.

The so-called "yega-sherry" refers to intense jasmine, lemon or lime acid aromas, as well as peach, almond and tea aromas. The author's taste experience is only one sentence: "Coffee entrance, flowers bloom!" The field is like a flower that touches the taste buds and nasal olfactory cells. In addition to the floral fragrance, the delicate body is like silk, and the touch is wonderful. Many coffee chemists have begun to study the microclimate and soil around Yegashifi to derive the growing equation for fine coffee.

Ethiopian coffee is graded not according to the number of seeds, but according to the proportion of defective beans in the raw beans. In October 2009, Ethiopia launched the ECX Fine Coffee Trading Grading System. Q-Grader rated green beans as follows:

There are two grades of Grade 1 and Grade 2.

Sunlight plus snow is divided into Grade 1, Grade 3, Grade 4 and Grade 5.

Grade 1 is the highest grade, that is, the lowest defect rate and the best quality Yega Shefi.

Yega sherry is divided into two categories according to different processing methods of coffee green beans: Class A is washing processing method, and the grade standard is formulated by SCAA of American Fine Coffee Association, and it is divided into GR-1;GR-2, the smaller the Arabic numerals, the higher the grade; G1 Yega sherry has a distinct style, citrus flavor and floral flavor blended in coffee liquid are delicious that everyone can not resist; Class B is sun processing of coffee green beans, and the grades are divided into GR-1;GR-3;GR-4; GR-5, also the highest grade of G1 sun-dried sherry fruity, open with freshly roasted G1 sun-dried sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun-dried sherry people will believe that coffee is a fruit.. Ye Jia Xue Fei brewing method: water temperature, 85 to 90 degrees Celsius is better. Ye Jia Xue Fei is sour, less bitter, and a little sweet in the mouth after drinking. Philharmonic pressure on the powder thickness requirements are not high, powder fine and high water temperature bubble time is short, powder coarse and low water temperature bubble time is long, but 1 to 2 minutes is enough. Powder water ratio 1:12 to 1:18 range, everyone likes different, find out their favorite taste can, and not others say good for themselves. If you don't get used to coffee at first, you can add sugar cubes or coffee partners, and then reduce it day by day to adapt to black coffee, usually a week. Ye Jia Xuefei coffee beans light roast: Ye Jia Xuefei coffee beans, light roast, good coffee beans do not deep roast, more natural characteristics; but since the roast, high temperature in the physical and chemical reactions, all 200 degrees can still retain what nature, estimated coffee beans after roasting it