Description of acidity and Flavor of Yejia Coffee Coffee

Description of acidity and Flavor of Yejia Coffee Coffee

The coffee producing areas of Ethiopia are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

Most coffee beans are washed with water, but a few peas are deliberately sunburned to enhance their charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique "regional flavor" of citrus and flower fragrance. Caffeine F trees are mostly planted in farmers' own backyards or mixed with other crops in farmland, and the yield per household is not much, which is a typical pastoral coffee. Almost all of the award-winning beans come from the above-mentioned coffee villages and communities.

[soak the coffee in the cup according to the ratio of 8 grams of powder to 150 milliliters of 93 degrees hot water for 3-4 minutes until the coffee residue shell is formed]

The difference in taste:

Sun Yega Chuefei: the sun is a little complex, light fermented wine, bitter taste will be more intense, taste will be much more rich, honey sweet, cocoa with a hint of spice, body thick and long-lasting.

Water washing Yega Xuefei: the acidity of the water washing treatment will be brighter, like citric acid, the taste is more delicate, citrus flavor is more obvious, and there is some black tea in the latter part.

Same: both will have a sour taste, such as lemon and citrus.

Yega Xuefei is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing in exchange for cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.