Introduction to the flavor description method of brewing method for the characteristic taste of Yejiaxuefei coffee
Introduction to the flavor description method of brewing method for the characteristic taste of Yejiaxuefei coffee
This kind of coffee with a slightly sour taste is suitable for people who prefer not to cause a burden on the taste, and the typical places of origin are:
* Ethiopia: unique aromas of peach and blueberry or red wine, as well as freshness on the palate, are best known-Yega Chefe.
* Luanda: cherry-like aromas, characterized by a clear taste.
* Kenya: Kenyan coffee has multiple levels of caffeic acid and a deep sense of balance, with the acidity and sweetness of citrus and red wine
The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim.
Yejia Xuefei, to be exact, entered the country a long time ago, but it was called Mocha at that time, and the latter sub-producing area was called Yejia, and then it became popular. In the last three or four years, with more and more detailed grading, Yejia Xuefei has become more and more popular.
The place where Yega Xuefei is planted can be said to be a paradise on earth, a small mountain village, full of weapons, like spring all the year round. Even in summer, there is a gentle breeze, cool but not hot. The comfortable and pleasant climate not only creates a refreshing living environment, but also breeds a coffee flavor with unique citrus and floral aromas. In these places, coffee trees are mostly planted alone or mixed with other crops in farmers' own backyards.
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