The characteristics of Yejashefi coffee bean flavor story the story of Yejashefi coffee bean manor

Yega Shefi Coffee Bean Flavor Characteristics Variety Production Area Processing Method Taste Manor Introduction

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.

The so-called "yejia sherry flavor" refers to rich jasmine flowers, lemon or lime acid aroma, as well as peach, almond sweet or tea aroma. However, this season's dried strawberry flavor is particularly prominent, after grinding the house full of blueberry fragrance.

Sun-baked yejia sherphine, beans are small and neat short round shape, Ethiopian sun-baked beans are generally G3-G5, but this bean is G2, equal to the grade of washed beans, although there are still a few defective beans, but compared with Harald and Sidama sun-baked beans, it is valuable.

2015 Sun-baked yeja sherphine, already G1 grade, exceeds G1 wash in quality and appearance.

This bean is baked until it explodes. It is brewed by hand and siphon. When grinding beans, it smells the sun fruity fruit, sweet and obvious. It also has the signature citrus and jasmine flowers of washed Yerba and Sherba. It tastes like Harald, Yemen Mocha and Yerba Sherba washed beans.

Sun-baked coffee has a strict collection of red fruit (coffee tree fruit) standards, before exposure to coffee fruit manually remove immature green fruit or defective fruit, sun process and then remove damaged or moldy fruit, two weeks after the pulp sugar and essence of all into the coffee beans, water content reduced to 12%, and then hardened pulp, pectin layer, pods together with the scraper clean, coffee beans removed but also through density and bean color testing. After the defective beans are eliminated, the workers finally pick out the defective beans with naked eyes, and then check and select them layer by layer, creating a clean and refined Yerga Sherry Sun-baked Bean with rich and charming fruit fragrance.