In which season of the year do Ethiopian Yegashifi coffee beans be harvested?

In what season of the year is Ethiopian Yega Shefi coffee harvested?

Yegashefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by farmers or cooperatives. Yerga 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

Ethiopia's coffee-producing areas are divided into two halves due to the Great Rift Valley, resulting in different coffee forms on both sides. In the east, there are Harar, thin and pointed beans, with long and short body differences, and exquisite varieties such as Sidama and Yejia Shefei belong to the east; while in the west, the varieties are more complex, and the Kafa forest beans along the Great Rift Valley in East Africa are smaller and more resistant to disease, mainly Lim, Gemma and Iron, while Kimbi and Tanhu beans are larger. Like Suzhou's small family jasper, although petite, but gentle and delicate, sweet and pleasant, without any decoration can attract thousands of love. Medium-toasted yeggar coffee has distinctive lemon, floral and honey-like sweet aromas, soft fruit acids and citrus notes, fresh and bright on the palate.

Medium dark roast Yirgacheffe, low heat roast to 17 minutes (230 degrees Celsius), turn off the heat and slide for half a minute. Immediately cool the beans and blow off the silver skin. There is a slight oil on the surface of the coffee beans. The beans are dark brown. The beans are light, the resistance is very small when grinding with a hand coffee mill, and it is not easy to get beans. The dry aroma of coffee powder has a strong burnt aroma and a faint African earthy smell. After brewing, the wet fragrance has a good scorched fragrance. After baking deeper, it seems that there is no regional characteristic of orange fragrance. However, after sipping coffee, it is very rich, fragrant and pleasant, rich in variety, gentle acid, bitterness and astringency are well reflected, the texture is thick, the viscosity is better than that of shallow baking, and the aftertaste is long.