Flavor characteristics of Yejia Coffee beans how to brew G2 and how to make it by hand will taste better
Flavor characteristics of Yejia Coffee beans how to brew G2 and how to make it by hand will taste better
There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, finally, the workers picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejia snow caffeine sun-dried beans and a strong attractive fruit aroma.
General coffee varieties are named after their origin, while boutique coffee is more accurate in traceability. The name of this coffee can be explained as: this coffee is grown in Ethiopia, Yega, where it is grown, washed in Kochel's processing plant, and graded as first-grade coffee beans (hand-picked, very few defective beans). In addition: even if it is produced here, beans without Yega Shire flavor are not qualified to be named by that name.
Key points of G _ 1 tasting of Yejia Snow Fine
1. Be sure to smell the dry fragrance (freshly ground coffee powder). Is there a scent of flowers in your nostrils?
2, try not to add milk and sugar, with a normal heart, look at it as a whole fresh, sour and sweet flavor
3. After cooling, does it highlight the sweet potato flavor?
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