Flavor description of coffee beans from the Yerga Sherphine Kocher process

Description of the flavor of coffee beans washed by Yejia Coffee Cochel introduction to the production area of grinding scale

Yejia Xuefei G2 washing

Ethiopia Yirgacheffee G2

Flavor key words: lemon

Baking: shallow baking

Treatment: washing

Altitude: 1600-1800m

Size of bean grains: 16-17 mesh

Producing area: Cochel, Ethiopia

Generally speaking, the sun-treated beans will have some defective beans, and the final coffee beans will have an untidy appearance and different sizes. in terms of taste, the sun has a strong flavor and mellow thickness, but there will be a little miscellaneous smell and dryness at the end. But now some unique patented, exquisite sun treatment methods can basically avoid too much defect smell.

Washing:

The refined washing treatment of raw coffee beans can be traced back to the mid-18th century. In the process of purification, the pulp of the red coffee fruit is first removed, and then the residual mucous membrane on the inner pericarp is removed by using a fermentation tank, followed by cleaning and drying.

Washing refining method can remove all kinds of impurities and defective beans through each step, therefore, the appearance of raw beans after treatment is more uniform, and it is generally considered to have high quality, but because of many and complex treatment steps, if one of the links, such as fermentation tank, fails to pass the sanitary management, coffee beans will be stained with bad over-fermented taste.