A brief introduction to the treatment of the characteristics of the manor producing area of coffee flavor and taste of Ye Jia Xuefei Adodo coffee with sweet brown sugar.

Caffeine F trees are mostly planted in farmers' own backyards or mixed with other crops in farmland, and the yield per household is not much, which is a typical pastoral coffee. Almost all of the award-winning beans come from the above-mentioned coffee villages and communities. At first, Yega Xuefei's coffee trees were planted by European monks (somewhat similar to Belgian monks who advocated planting wheat and brewing beer), and later transferred to farmers or cooperatives. Yejasuefei is actually built by surrounding coffee communities or cooperatives, including Edido, Hafsha, Hama and Bdon near Fog Valley. Strictly speaking, Yegashafi is a by-product area of Sidamo. Located in the northwest of Sidamo, with mountains and lakes, the town is one of the highest coffee-producing areas in Egypt. However, the mode of production and flavor here are so outstanding that Egyptian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and form their own school. Yejasuefei, the most famous producing area in Africa, is a small town with an altitude of 120000m and 2100 meters above sea level, which is also synonymous with Ethiopian boutique beans. It has been a wetland since ancient times, and the ancient saying "Yega" means "settle down", and "Xuefei" means "wetland", so "Yejia Xuefei" means "Let's settle down in this wetland."

This sun-treated Aretha G1 has aromas of apricot and jasmine, with aromas of apricot, red wine, mango and pineapple, with honey and brown sugar sweetness, a long-lasting finish with a touch of cardamom and cocoa, and a very lively and bright citrus and blueberry acidity after the coffee is warm, as if the whole body is soaked in the sea in early autumn. Slapped by the warm and cool sea, full of impact and stretching tenderness.

In order to highlight the more obvious flavor and lively acidity of the whole bean, we use light baking to bake the beans until the end of the explosion. However, Maoye personally prefers the flavor of dense beans, and the acidity is stronger, but baking to the end of the explosion will make the flavor of the whole bean more complete, sweetness and finish more beautiful, for the sake of overall balance, it does have to sacrifice a little bit of acidity. The so-called "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. In addition to the fragrance of flowers, the delicate mellow thickness is like silk and feels wonderful to the touch. At present, many coffee chemists have begun to study the microclimate and soil and water around Yega Xuefei, in order to sum up the planting equation of fine coffee. Most coffee beans are washed with water, but a small number of crystal beans deliberately use the method of tanning. 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 flower fragrance.