Coffee review

Flavor characteristics of Yega Snow Coffee Baking Curve Flavor treatment method

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, The flavor characteristics of the roasting curve of Yejia Coffee Coffee the grinding scale water washing refining method can remove all kinds of impurities and defective beans through each step. therefore, after the treatment, the appearance of raw beans is more uniform and is generally considered to have high quality. however, due to many and complex treatment steps, if one of the links, such as the sanitary management of the fermentation tank, does not pass, the coffee beans will not be stained.

Flavor characteristics of Yega Snow Coffee Baking Curve Flavor treatment method

Washing refining method can remove all kinds of impurities and defective beans through each step, therefore, the appearance of raw beans after treatment is more uniform, and it is generally considered to have high quality, but because of many and complex treatment steps, if one of the links, such as fermentation tank, fails to pass the sanitary management, coffee beans will be stained with bad over-fermented taste.

Baking degree: moderate baking.

Taste characteristics: the most distinctive classic coffee in the world. Yega entrance, full-bodied jasmine, rich citrus fruit, honey, fine bright acidity, lubricated texture, long finish, pure and refreshing

Ethiopia is an important coffee producer with about 12 million people engaged in coffee production and is a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. A variety of coffee cultivation methods can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level.

The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but this bean is G2 (I will open a new paste for Ethiopian coffee beans), which is equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo.

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