Flavor description characteristics of Yejiaxuefei Coffee Bean A brief introduction to the production area of taste grinding scale

Flavor description characteristics of Yejiaxuefei Coffee Bean A brief introduction to the production area of taste grinding scale

"Yejia Xuefei" is like the name of a young girl, and her characteristics are exactly like a young girl. Although she is petite, she is gentle and delicate, sweet and lovely. Yirga cheffe is actually a small Ethiopian town. The old saying "Yega" yirga means "settle down", and "Sheffield" cheffe means "wetland". Therefore, Yega Xuefei means "Let's settle down in this wetland". Because of its charming aroma, Yejashafi is loved by beginners of single-item coffee. In QueenCafe, the Yega Sheffield you drink is also a cup of Fair Trade Coffee.

Yega Xuefei is proud of its flavor, so it is independent from Sidamo, has its own style and has become the most famous producing area in Africa. At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by 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. The so-called "Yega Chuefei" refers to strong aromas of jasmine, lemon or lime acid, as well as sweet or tea aromas of peaches, almonds or tea.

Natural solarization (Natural/Dried-in-the-Fruit): the fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying)