A brief introduction to the description of the characteristics of the manor producing area with rich texture Yega Xuefei Adordo coffee flavor and taste

Since 2006, some coffee processing plants in some producing areas have adopted the exquisite elevated shed sun drying method, which invests in high-intensity human labor, which isolates the coffee fruit from contact with the ground and prevents the miscellaneous smell of soil in the process of sunlight. create an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the sun-dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.

Flavor and characteristics

Washed Yega Chuefei has a unique lemon flavor, refreshing jasmine flavor, as well as soft fruit acid and citrus flavor, fresh and bright taste.

Sun Yega Chuefei has charming fruit acidity, clean fermented fruit sweet, elegant fruit wine, sweet aftertaste.

The third is from the Gedeo district of Yegashefi, where more than 600 small farmers work together to produce this royal specialty coffee, many of whom are members of the Waka Cooperative and have always produced stunning batches of coffee.

The Royal selection is one of the few high-scoring beans in Yega Sheffield that have been certified by the Woka Cooperative-Skal Organic Coffee. The treatment of raw beans is still the method of solarization in an elevated shed. Naturally, the level is also Grade 1.

The high-altitude growth environment and the excellent genes of the local native species have created the bright and juicy taste of the royal selection, and the sun-drying treatment adds a rich and strong fruit tone.

Rich fruit flavors such as floral, cantaloupe, strawberry, blueberry and ripe berries can activate the sense of smell as soon as the beans are ground into coffee powder. Earl tea, silky texture, clean and balanced taste, long, lively and varied fruit, Ethiopia's Yirgacheffe coffee, though petite, is gentle, delicate and sweet. As the hometown of 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 flower scent brush your taste buds, leaving an endless aftertaste of Ethiopia's traditional sun treatment is relatively rough, heavy smell, which has been criticized. In 1959, the South American water washing method was introduced into the Yega Xuefei producing area. Most producing areas generally adopt the water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing, and then dried.