Flavor description characteristics of Yega Snow Flavor in Ethiopia the taste of varieties produced by regional treatment method
Flavor description characteristics of Yega Snow Flavor in Ethiopia the taste of varieties produced by regional treatment method
There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, finally, the workers picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejia snow caffeine sun-dried beans and a strong attractive fruit aroma.
The taste of coffee from southern Ethiopia is slightly different, where the coffee is a little less primitive wilderness and lighter, but with a hint of sweet fruit and floral aromas. The most famous of these is water-washed Sidamo coffee, which is usually sold under the trade name Yega Xuefen (Ilga Coffee Yirgacheffe). The least sold coffee in Ethiopia is this kind of coffee beans, which are mainly exported to Europe and Japan, but are rare in the United States! Drought, famine and civil war in Ethiopia in recent years have greatly affected the production of Ethiopian coffee, especially washed coffee.
Yejaschefine is the representative of East African boutique coffee (specialty coffee). It has a very special and unusual aroma of citrus fruit and flowers, which makes it one of the most distinctive coffee in the world, which is rare and expensive. It is produced in the highland of sidamo province, Ethiopia (4000 feet above sea level), in a relatively high and narrow area. Yega snow coffee is of high quality that is difficult for ordinary mochas to reach, and it is also an excellent representative of African washed coffee.
The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but the beans are G2, equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo.
The 2015 sun Yega snow caffeine has appeared in the G1 grade, surpassing the G1 washing in terms of quality and sales.
The beans are roasted until they are densely baked and brewed by hand and siphon. When grinding the beans, you can smell the aroma of sun-dried fruit, which is obvious in sweetness, and there is also the citrus and jasmine fragrance that is the signature of Yega snow caffeine. It tastes like the three-in-one flavor of Harald, Yemeni mocha and Yega snow coffee water washed beans.
Yega snow coffee has always been famous in the eyes of coffee connoisseurs all over the world. the rare washed high-quality Elaraby plus coffee is suitable for all degrees of roasting, showing a fresh and bright aroma of flowers and fruits, beautiful and complete bean shape. is the general mocha is incomparable to the high-end coffee. This kind of coffee has a unique aroma, showing the flavor of citrus and lemon and the fragrance of jasmine flowers. It has a soft sour taste in medium baking and a strong aroma in deep baking. It is a typical water-washed bean in Africa.
- Prev
The process of processing and fermentation of Ethiopian coffee by washing
In the process of fermentation of Ethiopian coffee washing, the peel and pulp of the fruit are treated by a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some species
- Next
Grinding scale production area of Tanzania coffee beans by characteristic flavor and taste treatment
Tanzania coffee beans characteristic flavor taste treatment grinding scale production areas rarely use the washing method, which allows the coffee beans to absorb the aromatic substances of the pulp, so the fruit flavor is stronger. Kilimanjaro coffee is very characteristic, it exudes delicate aroma, and contains wine and fruit aroma, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?