The biggest difference in flavor between Sidamo Coffee and Yega Chuefei

The biggest difference in flavor between Sidamo Coffee and Yega Chuefei

Category An is the washing method, and the grade standard is formulated by the American Fine Coffee Society SCAA, which is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct, and the flavor of citrus and floral flavor in the coffee liquid is a delicious taste that everyone can't resist.

Category B is sun-treated coffee raw beans, and the grade is Gr-1;Gr-3;Gr-4;Gr-5. Similarly, the highest grade of G1 sun Yega Chuefei is fruity. Opening the freshly roasted G1 sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the 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 flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

Sun: after the beans are picked, they are directly exposed to the sun for about 3 weeks. During this process, the pulp will ferment, and the beans will absorb the flavor produced during the fermentation process, so the flavor is relatively rich. In the process of fermentation, the seeds are not consumed too much, that is, the sugar of coffee beans, which can produce rich aroma. Therefore, the aroma and flavor of the sun are rich.

Washing: after harvest, the peel and pulp will be removed by machine, and then soaked in a pool for about 12-48 hours to separate the pectin, during which it will also ferment, but at this time it is easy to consume the sugar of the seeds, so it is possible that the sugar content of the washed seeds is relatively low and the aroma is not so rich in the baking process; while the peel and pulp are separated early, so there is not much flavor from pulp fermentation. To sum up, the washing taste is cleaner and not that rich.