The Flavor characteristics of Yejia Fischer Coffee Bean during the Harvest period the taste of varieties treated by grinding scale

Yerga Sheffield Kocher Coffee Bean Harvest Flavor Characteristics Variety Grinding Scale Method Taste

Africa is the home of coffee. Coffee trees were most likely discovered in Ethiopia's KAFFA province. Later, groups of slaves were sold from Africa to Yemen and Arabia, and coffee was taken to various places along the way. Coffee was certainly grown in Yemen in the 15th century or earlier. Although Arabia had the most prosperous port city in the world at that time, Mocha prohibited any seed export! This obstacle was eventually overcome by the Dutch, who in 1616 smuggled the surviving coffee trees and seeds to Holland and began growing them in greenhouses.

Kochere Kochere is located in south-west Ethiopia, about 25 miles north of the famous town of Yegachefi, where small farmers send batches of output to cooperatives for centralized processing. Chalalacktu village has about 100,000 people who depend on coffee for their livelihood, and related production activities have become their main source of income. Due to the income from coffee production, the local living standard is much better than that of many Ethiopian villages, and there are complete health facilities, higher schools, etc. Advanced processing equipment allows Kochere coffee to perform at a high level in the washed field, with molasses and citrus complex tones clean and sweet. 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. The phrase "coffee in the mouth, flowers in full bloom" is the best way to describe it, just as flowers stimulate the comfort of taste buds and nasal olfactory cells. In addition to the floral fragrance, the body is delicate and mellow, like silk massage in the mouth, wonderful touch. Many coffee chemists have begun to study the microclimate and soil conditions surrounding Yekashefi in order to derive the growing equation for fine coffee.

Country: Ethiopia

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. Yega 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. The Yejia Shefei award-winning beans are almost from the above coffee villages and communities