A brief introduction to the Grinding scale treatment of Solar G1 Coffee beans in Yega Chefen Cochel Manor
A brief introduction to the Grinding scale treatment of Solar G1 Coffee beans in Yega Chefen Cochel Manor
Kochere Cochel is located in southwestern Ethiopia, 25 miles north of the famous town of Yega Chefen. The production model is based on local small farmers sending production batches to cooperatives for unified processing. About 100000 people in the local village of Chalalacktu depend on coffee for a living, and related production activities have become their main source of income. Because of the benefits brought by coffee production, the local standard of living is much better than that of many Ethiopian villages.
Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejaschafe is similar to the neighboring Sidamo in both cultural and geographical environment, but it seems to be more favored to enjoy the advantageous conditions, the top quality Yega Chefe coffee, with floral aromas, bright citrus acidity, lemon flavors and silky taste.
Dry aroma: fermented wine, fruity aroma.
Wet fragrance: ripe peaches, melons, coffee fruits, taffy
Sipping: sweet and sour, fruity after nose, nutty
Yegashafi is a small town in Ethiopia, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.
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The characteristics of Yejia Coffee, the method of making and describing its flavor
Yega Chuefei Coffee characteristic taste brewing method and flavor description 1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity. two。 Then, use a tall wooden frame or a whole scaffolding to make the sun, so as to prevent the beans from smelling on the ground.
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What varieties and flavors of Brazilian Minas coffee beans have been described and their producing regions
It is said that the governor's wife of French Gayana was so fascinated by the officer that she secretly brought coffee tree seeds to him at the farewell dinner. At present, 2 million hectares of land in Brazil is used to grow coffee, and the largest is Arabica. These beans will eventually be sent to various countries for large-scale baking.
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