A brief introduction to the History and Culture of the Origin and Development of Yega Xuefei Fine Coffee beans with medium acidity

Yega Chuefei Coffee characteristic Flavor description Taste Grinding scale Variety producing area introduction Anchor

Most coffee beans are washed with water, but a few peas are deliberately sunburned to enhance their 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. 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.

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 begin to study the microclimate and soil and water around Yega Xuefei, in order to sum up the planting equation of fine coffee.

Yega Xuefei is divided into two categories according to the different ways of handling raw coffee beans: category An is washed, and the grade standard is set by the American Fine Coffee Society SCAA, which is divided into GR-1;GR-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct, and the flavor of citrus and floral flavor in the coffee liquid is irresistible to everyone. Category B is the sun-treated raw coffee beans, and the grade is GR-1. GR-3;GR-4;GR-5, also the highest grade of G1 sun Yega Sheffield, is fruity. Opening the freshly roasted G1 Sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Sheffield will believe that coffee is a kind of fruit. Yega Xuefei brewing method: the water temperature, 85 to 90 degrees Celsius is better. Yejia Chuefei is sour and bitter, and there is still a little sweetness in the mouth after drinking it. Philharmonic pressure on the powder thickness requirements are not high, fine powder and high water temperature bubble time is shorter, powder coarse and water temperature low bubble time is longer, but 1 to 2 minutes is enough. The ratio of powder to water ranges from 1:12 to 1:18, everyone has different preferences, just find out what you like, not what others say is right for you. If you are not used to the bitterness of coffee at first, you can first add sugar or coffee companion, and then reduce it day by day to adapt to black coffee, usually for a week. Yega Xuefei coffee beans are roasted moderately and lightly, and good coffee beans should not be roasted deeply and retain more natural features; but since they have been roasted, physical and chemical reactions have taken place in the high temperature, what can be preserved when they are 200 degrees Celsius? it is probably also the imagination of coffee beans after roasting.

According to the law, all coffee is sold through an auction held by Addis and DiRedawa. During the coffee harvest season, such auctions even wash coffee twice a day, accounting for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned

Founded in 2005, the Woka Cooperative is located in a remote area of the Yegashafi producing area, 75 kilometers from the local coffee distribution center Dilla, and the external roads are in poor condition-there are 20 kilometers of dirt roads from the cooperative to the main tarmac road, making the traffic inconvenient. The cooperative is made up of 305 farmers, with a planting area of 763 hectares and an annual output of about 460 tons. This cooperative does not use any chemical fertilizers or pesticides in the coffee growing process, so it has obtained the Skal organic coffee certification recognized by the European Union.

This batch of Waka Sun Yega Chuefei, it has the most typical tone of sun Yega Chuefei-medium acidity, full-bodied aromas of strawberry berries and tropical fruits, high sweetness and richness, chocolate-like finish, red wine-like aromas, complex overall tonality, this year's defect rate is also very low, the cleanliness is good, you can taste its rich and amazing flavor more clearly.

Because the flavor is really too charming, the aroma is fuller and fuller than the ordinary sun Yega, which has caused a craze to buy this product in Taiwan! The number of this batch is still not large, so let's draw an unrestrained and wild end for this year with Sun Wauka.