Yerga Shefi G1 Jettip Region Asasa Coffee Bean Flavor Taste Aroma Description Introduction

Sunlight plus snow: Sunlight is a little complicated, light fermented wine fragrance, burnt bitterness will be heavier, taste will be much richer, honey sweet, cocoa with a little spice, body thick and lasting aftertaste

Washing Ye Jia Xue Fei: The acidity of washing treatment will be brighter, just like citric acid, the taste will be more fragrant, the citrus fragrance is more obvious, and the latter part has some black tea feeling.

Yegashefi means "let us settle down in this wetland." Because of its charming aroma, Yerga Sherfi is a favorite among beginners of single-serve coffee. At Queen Cafe, you get a cup of "Fair Trade Coffee

Yejia Shefei is a sub-producing area in Sidamo Province of West Damo, Ethiopia. It is located in the northwest of Sidamo and is one of the highest coffee producing areas in Ethiopia. However, the production method and flavor here are so prominent that Ethiopian coffee farmers compete to be proud of their own coffee with Yegashefi flavor, so they are independent from the West Damo production area and become the most famous production area in Africa.

Yerga Shefi is especially popular with the fine coffee world. Although it is difficult to get high marks in COE evaluation, its citrus aroma and red wine aroma under sun treatment make it easy to distinguish it from other coffees. It has a refreshing feeling.

Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. The Yejia Shefei award-winning beans are almost from the above coffee villages and communities

Blooming flowers "is the most appropriate phrase to describe, just like flowers stimulate taste buds and nasal olfactory cells comfortable feeling. In addition to the floral fragrance, the body is delicate and mellow, like silk massage in the mouth, wonderful touch. Many coffee chemists have begun to study the microclimate and soil around Yegashifi to derive the cultivation equation for fine coffee

According to the different processing methods of coffee beans, Yejia Xuefei is divided into two categories:

Class A: Water washing treatment

The grade standard is formulated by SCAA, which is divided into Gr-1 and Gr-2. The smaller the Arabic numeral, the higher the grade.

The best Ethiopian beans come from yirgacheffe, from the regular G2, o.c.f.u fine G2, from konga sun G1, from Trab-occa red cherry plan sun sherry, to today's washed yirgacheffe G1, unlike regular sherry.

Coffee experts use taste terms such as botanical, pineapple juice, or cedar to describe the taste when taking a cup test. But I think it's hard for language to convey sensory experience properly, and I'm influenced by that view when it comes to coffee flavor to the public. And that's because I used to be a musician.

"Washing beans" means that after the workers pick off the coffee cherries, they first use washing to gently remove the outer peel and pulp. After drying, the raw beans obtained are cleaner, stable in quality, refreshing and higher in acidity.

The light baking makes the fruit flavor of Yejia grown in the tropics more obvious and rich. The sour taste of apple is slightly sour in the mouth. This sour taste makes the coffee thicker and the bitterness becomes full of aroma, which is worth aftertaste. Coffee itself is a fruit. It can keep the sweet and sour taste of fruit after roasting at high temperature. That is the characteristic of Yejia Sherffy.