Coffee review

Suitable for hand-brewed coffee A brief introduction to the flavor and taste of Yega Sheffivoka Cooperative in Ethiopia

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Suitable for hand-brewed coffee in Ethiopia Yirgacheffe has a delicate floral fragrance, a slippery palate with aromas of flowers, fruits and alpine tea, sweet orange peel, small seedless grapes and cinnamon, and even dark chocolate, with clean acidity, soft and pleasant flavors and flavors

Suitable for hand-brewed coffee A brief introduction to the flavor and taste of Yega Sheffivoka Cooperative in Ethiopia

Yirgacheffe has a relatively subtle floral fragrance, a smooth palate with aromas of flowers and fruits and alpine jelly tea, some sweet orange peel, small seedless raisins and cinnamon, and even dark chocolate flavors, with clean acidity, soft and pleasant flavors and flavors.

Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun 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 a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

The sun:

The most primitive and traditional treatment of raw coffee beans is the sun treatment (natural drying), in which the fruits are spread out in the open air and dried in the sun.

However, this treatment is limited by the weather and climate, which is time-consuming and labor-consuming, so it can not guarantee that each fruit will receive the same care in the process of treatment, and the time of sun exposure varies from 1 week to 2 weeks according to the fruit maturity.

Generally speaking, the sun-treated beans will have some defective beans, and the final coffee beans will have an untidy appearance and different sizes. in terms of taste, the sun has a strong flavor and mellow thickness, but there will be a little miscellaneous smell and dryness at the end. But now some unique patented, exquisite sun treatment methods can basically avoid too much defect smell.

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