The Variety characteristics and Flavor description of Yejia Shifeiwaka Coffee Grinding scale production area
The Variety characteristics and Flavor description of Yejia Shifeiwaka Coffee Grinding scale production area
"Yega Chuefei" refers to strong aromas of jasmine, lemon or green citric acid, as well as sweet peaches, almonds and tea. The author's tasting experience has only one sentence: "Coffee entrance, flowers in full bloom!" Except for the comfort of the taste buds and olfactory cells in the nasal cavity touched by flowers.
Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe.
Yejaschafe is similar to the neighboring Sidamo in both cultural and geographical environment, but it seems to be more favored to enjoy the advantageous conditions, the top quality Yega Chefe coffee, with floral aromas, bright citrus acidity, lemon flavors and silky taste.
Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. 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, and the yield per household is small, which is a typical pastoral coffee.
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