An introduction to the description of the characteristic taste and flavor of sun-dried Yega Sheffield Dan Qi Meng coffee beans

An introduction to the description of the characteristic taste and flavor of sun-dried Yega Sheffield Dan Qi Meng coffee beans

Ethiopian coffee can be divided into two treatments:

1. Natural washing treatment

two。 Natural sun treatment.

Nowadays, every producing area, cooperative and even small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, such as the well-known Yegashifi or Sidamo province.

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different in terms of treatment, but also make aroma and taste different due to different processing methods, which often give people the wrong impression.

For example, the aroma of Yejiaxuefei sun-dried beans is different from that of Sidamo sun-dried beans. Yega Xuefei's sun-dried beans have a higher moisture content, coffee beans account for the majority of small grains, the aroma is low and stable, and the taste is thicker. The strong fragrance of the sun-dried beans in Sidamo is impressive, but the taste is a little light.