Characteristics of washed Yejia Coffee beans
Description of the flavor of coffee beans with the characteristics of washed Yega Xuefei A brief introduction to the grinding scale of taste treatment
Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft scent of flowers brush your taste buds
Coffee trees are likely to be found in Ethiopia's KAFFA province. Later, batches of slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was taken everywhere along the way. To be sure, Yemen started growing coffee in the 15th century or earlier.
Yejia Xuefei can be divided into two categories according to the different ways of handling raw coffee beans:
Category A: washing treatment
The rating standard is set by the American Fine Coffee Association SCAA, which is divided into Gr-1;Gr-2. The smaller the Arabic numeral, the higher the grade.
Kochere Cochrane is located in the southwest of Ethiopia, about 25 miles to the north, that is, the famous Yega Chefen. The production model is mainly based on the local small rice to send the batches to the cooperative for unified processing. There are about 100,000 people in the village of Chalalacktu who live in coffee, and their related production activities have become their main source of economy. because of the income from coffee production, the standard of living in the village is much better than that in many lesbians, and there are perfect health facilities, higher education, and other facilities. The advanced processing facility makes the coffee in the Kochere area show a high level in the field of water washing processing, with the complex dry aroma of molasses and citrus.
In the impression that the temperature of the demand is relatively high, recording more than 230 degrees before it explodes. It is planned to preheat the beans at 100 degrees, heat up to 160 degrees, and then continue to peel off at 220 degrees. As a result, the situation in baking exceeds my expectations. At 170 degrees, I found that the color of coffee beans became dehydrated, and immediately I strongly smoked and smoked silver skin. When I continued to heat up to 168 degrees, I heard the crackling sound. When I turned off the fire and put the beans cold, I was afraid of overbaking. Yega had only shallow dried beans with the smell of flowers. Baked a little bit to become wheat fragrance, I am impressed, I like the fragrance of flowers, dried beans smell flowers, super like, so Yega baked dried beans smell floral
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Brief introduction of Nicaraguan Coffee Flavor description, Grinding scale, Taste treatment and Regional varieties
Nicaraguan Coffee Flavor description Grinding scale Taste method brief introduction to the varieties of Nicaraguan Coffee Fruit traditional Nicaraguan coffee farmers are accustomed to using water washing method for subsequent processing of coffee fruits. Coffee farmers are more accustomed to using water washing to ensure that the flavor of raw coffee beans is more stable and clean. it was not until about 2009 that the traditional concept of coffee farmers changed and began to grow in more areas.
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A brief introduction to the Origin of the Grinding scale by the method of Taste treatment for the Flavor description of Yega Chefevoca Coffee
Most coffee beans are washed with water, but a small number of crystal beans deliberately use the sun method 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 unique oranges and flowers.
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