A brief introduction to the varieties of citrus-flavored Yega Chuefei Coffee, which is characterized by taste description, processing method and grinding scale

A brief introduction to the varieties of grinding scale by the method of describing the taste of Yejiaxuefei 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 flowers brush through your taste buds, leaving an endless aftertaste Yega Xuefei exudes an extremely complex aroma, showing an extremely excellent taste, which is difficult to describe. In general, the dry aroma of Yega Chuefei is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate.

The entrance is not strong, the mellow thickness is medium, the acidity is not obvious, but it is lively and bright, like fruit black tea.

Heat the stove to 200 degrees, cease fire and wait for the stove to cool down to more than 150 degrees, reigniting and blanking; the beans are preheated for 6 minutes 46 seconds; to 180 degrees, complete dehydration; to 199 degrees to start an explosion, about 12 minutes 36 seconds; to 203 degrees, an explosion is dense, 208 degrees explosion is completely over, 14 minutes and 40 seconds; the second explosion starts at 19 minutes, ends at 222 degrees, 22 minutes 40 seconds, and then stops for 40 seconds, 23 minutes 20 seconds. French baking with brown and black beans

Yega Xuefei's coffee trees were planted by monks in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.