Introduction to the Flavor description of Coffee Variety production area treatment in Ethiopia

Introduction to the Flavor description of Coffee Variety production area treatment in Ethiopia

Yejia Xuefei, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

Sweetness: the taste belongs to the sweetness of honey, while it smells obviously sweet with caramel. This bean has obvious sweetness and belongs to the sweet taste of honey.

Acidity: the sour taste of this bean is just right, it can only be said to be a bit like the low-key sour taste of ripe nectarines. Personally, my attitude towards sour taste is very complicated. Although I don't like sour beans, I also understand that it is sour taste that brings rich levels of coffee liquid, and beans that lack acidity are often as fun as shabu-shabu water. The acid of this bean is realized in the mouth and retreats quietly behind the scenes very quickly. At the same time, it does not affect the taste of other levels of flavor in the whole process, let alone suppress other flavors. It can be said that it is a very cute bean.

Yuyun: the rich aromas of flowers and fruits and the taste of fruit will gradually transform into obvious nutty and plum flavors in the aftertaste, which is a bit like the not-so-sweet chocolate taffy on the whole. Even if you don't pay much attention to brewing, you can ensure the appearance of a very rich afterrhyme. The personal feeling should be due to the mellow taste brought by the high concentration of water-soluble substances.

P.S: because of the rich aftertaste of the beans, you can try to put the cup with coffee liquid residue for a short period of time after drinking the coffee. When the cup dries gradually, you can smell the more and more obvious aroma of sour plum soup in the cup. At the same time, if the extraction is excessive in the brewing stage, you can also smell the bitter smell that should not occur at this time.

Overall: no matter it is dry, wet or mellow, the sense of balance and the finish rhyme are all very distinctive beans with obvious features. If you are pursuing a cup of wild interest like the scorching sun of the African prairie, coffee lovers who yearn for a taste like chocolate taffy can never miss this bean.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company will go to the town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".