A brief introduction to the treatment method of grinding degree and baking degree of fine coffee beans

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

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is sun-treated green coffee beans, graded into, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun-dried ye plus sherry fruity, open with freshly roasted G1 sun-dried ye plus sherry coffee bag can subvert everyone's original understanding of coffee, only those who have tasted the highest grade of sun-dried ye plus sherry will believe that coffee is a fruit.

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. 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

Due to its location at an extremely high altitude, the beans are small in size, but extremely sweet (usually high-altitude beans with high acidity) and do not taste like Aricha.

Beloya, that perfumed fruit.

fruit) effusive, but if you push aside the wet powder that Nekisse has brewed, you will smell a very strong and complex spicy smell

notes), this change can be clearly felt in slow drinking, so Nekisse's change in cooling is its strength.

Another characteristic is the change in the exhaust days, from 3 to 5 days in light baking, to 7 to 10 days in the fruit juice, to more than 12 days in the wine sour, in addition, in the deep baking shallow baking is not too much change, this is understandable from the local description of Nekisse large differences.

NekisseN2:

[Origin]: Ninety + Ethiopia Wellega and Sidama Sidamo production areas

[Season]: 2013~2014

[Variety]: Native species of Ethiopia

【Level】: 12

[Altitude]: 1750-2000m

[Treatment method]: Sunlight

[Flavor]: The taste is clean and multi-layered. Peach, berry and passion fruit flavours balanced with creamy, milk chocolate flavours make a classic coffee. From hot to cold, it constantly brings faint floral, blueberry and elm, cocoa notes.

[Packing specification]: 30KG/sack (raw beans),5 kg/carton (raw beans),125 g/tin (cooked beans)

In 2009, the coffee was named after Nectar from Shakisso, meaning it had a flavor similar to that of nectar from Ethiopia. Nekisse is characterized by creamy smoothness, intense berry jam, and some batches even have chamomile and a variety of tropical fruit blends. Although originally grown in Shakisso, later Nekisse was grown in Walliga and Sidamo, retaining only the name. We feel that honey kisses in West Tamar retain the original nectar and berry flavor, which sets it apart from all other coffees from Ethiopia.

Dry fragrance: obvious

rum, plum, peach

and fermented citrus sweet and honey.

Moist: peach sweet and citrus peel

Peach, caramel, cocoa

After returning to sweet, there are some ripe nuts

and toffee.

After drinking, there is a clear nutty taste in the glass

Acidity: Soft and low, not obvious

Body: Pure but bright taste

and very quickly release

Sweet and fruity flavours