Flavor characteristics of Yega Snow Coffee beans in one of the highest Coffee producing areas

Flavor characteristics of Yejia Coffee beans how to brew G2

Yejacheffe, not as sour as rumored, sour like lemon, has its own unique aroma, similar to rose, jasmine, nectar, acidity similar to citrus, orange pulp round, Huigan is dominated by chocolate or cocoa, at the correct baking degree, Yejasuffe is as bright as plums and has a long aftertaste.

Traditionally, Yega snow coffee is treated by the oldest sun treatment, but in 1972, Ethiopia introduced water washing technology from Central and South America in order to improve its quality, which made its jasmine and citrus fragrance clearer and more refined. It has become the best quality bean in the world, thanks to its superb washing technology. Since the 1970s, this area has been mainly washed, becoming the most popular water-washed bean producing area in Egypt.

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.

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?