A brief introduction to the planting market price of Yega Xuefei Adoto boutique coffee bean varieties with elegant fruit and wine aroma

There is a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejia snow beans, and there is a strong attractive fruit aroma of 2015 sun Yega snow caffeine, which has already appeared G1 grade, surpassing G1 washing in quality and selling phase.

The beans are roasted intensively and brewed by hand and siphon. When the beans are ground, they smell the pungent aroma of sun fruit, which is obvious in sweetness, and there is also the citrus and jasmine fragrance that is the signature of water washing. It tastes very much like the three-in-one flavor of Harald, Yemeni mocha and Yejasuffe, which is treated by the oldest sun treatment, but in 1972 Ethiopia introduced Central and South American washing technology in order to improve its quality, making the jasmine and citrus aromas of Yega Schiffe clearer and more refined.

It has become one of the best quality beans in the world, thanks to its exquisite washing technology. Since the 1970s, this area has become the most popular water-washed bean producing area in Egypt.

However, in the past two years, Yejia snow coffee is unusual, frequently launched amazing sun beans, and become a boutique market Deep-Fried Chicken!

Sun Yega snow coffee, beans are small and neat short round shape, Ethiopian sun beans are generally G3--G5, but this bean is G2, equal to the grade of washed beans, although there are still a few defective beans, but compared with Harald and Sidamo sun beans, it is commendable

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is also synonymous with Ethiopian boutique coffee. Since ancient times, it has been a wetland. The ancient saying "Yega" yirga means "settle down", and "cheffe" means "wetland". Therefore, Yejia Xuefei means "let us settle down in this wetland".

Strictly speaking, Yega Xuefei is a by-product area of Ethiopia's Sidamo Sidamo province, located northwest of Sidamo, with a mountain with a lake, is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and 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.

The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).

Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).

In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The grading is not uniform and messy now, because there are also Grand G2 and Grand G2 Yirga Cheffe processed by sun processing, but Harald's highest grade is Grade IV Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But the taste of Essex coffee may be different from batch to batch, which requires more cup tests in order to find really good coffee.

Yega Xuefei is a small town, 700-21000 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

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 flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the fields. Yegashafi is an area in Ethiopia's Sidamo province that is famous for its unique coffee flavor. The name Yegashafi is even bigger than that of Sidamo, the province where it is located. Recently, the domestic Yejia Xuefei can be said to be everywhere, and more and more coffee lovers are also familiar with all kinds of Yega Xuefei.

There are many high-quality coffee processing plants in the Yegashafi region, and a lot of caffeine comes from these factories and becomes worth a hundred times as much. The sun tuition fee produced by Kebel Aricha Mill is one of them. This coffee is also what we often call ARICHA beans. After being treated by the Kebel Aricha processing plant through exquisite sun treatment, it is designated by ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee). It is also known as the "king of fruit" and has a strong taste. There is a little taste of chocolate and caramel, the sour taste is not very obvious, it is thicker and lower than the taste of hand-made, there is a little taste of jasmine tea, it is obviously sweet, and it stays in the mouth for a long time. The flavor of fermentation is not as strong as the last hand flush. As the temperature decreases, the sour taste increases, appears brighter, and the taste looks a little cleaner. In short, with the experience of legal pressure, the coffee appears to be thicker and lower, with a stronger flavor. The overall feeling is that the citrus aroma is not obvious, or even difficult to find, with the characteristics of sun beans, mellow taste and fermented taste. The use of French pressure is the best interpretation of the original taste of coffee, but some people may not be used to the taste of coffee dregs left by French pressure. What I am using here is the French press made by Bodum for Starbucks. The strainer is very strong, but there are still some coffee grounds.

The coffee producing areas of Ethiopia are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

In the West, Ethiopian coffee is generally labeled and (Yirgacheffee, Sidamo and Harrar) sold on the market.

In the field of boutique coffee, there are also five other small places of coffee, namely Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essesidamo or Harald coffee (Either Sidamo or Harrar coffee). Grade of Ethiopian coffee:

Ethiopia washed coffee Yega Chuefei G1 G2

At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun 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 flowers.

Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities. The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea. The phrase "coffee entrance, flowers in full bloom" is best described, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body, like silk massage in the mouth, feels wonderful. 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.

Yejia 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 and 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 an irresistible delicacy for everyone. Category B is sun-treated coffee raw beans, with a grade of Gr-1,Gr-3,Gr-4,Gr-5, and the same highest grade G1 sun Yega Chevy is fruity. Opening the freshly baked G1 Sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

Yega Xuefei is a small town in Ethiopia, 1700-2100 meters above sea level, located in the northwest of Sidamo Province, with mountains and lakes. It is one of the highest coffee-producing areas in Ethiopia and is synonymous with Ethiopian boutique coffee.

Strictly speaking, Yega Xuefei is a by-product area of the Sidamo region of Ethiopia (Sidamo), which is independent because of its special flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas such as Wenago, Kochere and Gelena/Abaya around it.

1. Planting system and environment

The cool and foggy mountain stream village in the Yega-Xuefei producing area is 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, making it the best environment for planting Arabica. There are no large coffee plantations. Coffee farmers mix coffee with other crops, usually under banana trees, to form a unique landscape.

2. Treatment method

The traditional way of tanning in Ethiopia is rough and smelly, which has been criticized by people. 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.

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.

3. 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 finish.

4. Grade

The grading system of Ethiopian coffee is not based on the number of items, but on the proportion of defective beans in raw beans. In October 2009, Ethiopia launched the ECX boutique coffee trading classification system, and Q-Grader rated raw beans as follows:

Washed Yega Chuefei is divided into two grades: Grade 1 and Grade 2.

Grade 1, Grade 3, Grade 4 and Grade 5 are divided into sun Yega Xuefei.

Grade 1 is the highest grade, that is, Yega Xuefei with the lowest defect rate and the best quality.