A brief introduction to the cultivation of medium acidity Yega Xuefei boutique coffee beans, geographical location, climate and altitude

Aricha's processing plant waits for the coffee beans to ripen, then removes dried cherry pulp and sheepskin before shipping, and then removes immature beans and overfermented beans. Perhaps this strict control is why Aricha has reached the top of G1.

The first was Adulina Kochere, a blend of native forest varieties from the Adulina Kochere region. Although the natural environment of the region contributed to the flavor of yeghashefi, it was the native variety that best reflected the flavor.

Royal Choice is one of the few high-scoring beans in Yegashvili that has been certified as organic coffee by Woka Cooperative Skal. Green beans are still treated in the elevated sun. The grade is naturally Grade 1.

The high altitude growing environment and the excellent genes of native species create the bright and juicy taste of Royal Special Selection, and the sun drying method adds rich and strong fruit characters.

The second branch comes from Aricha Kebele in the small town of Yirgacheffe, where coffee farmers bring fully ripe cherries from native forests to a local processing plant, which puts them in an elevated shed for sun treatment with intact flesh and skin. It is this kind of high-intensity manual sun drying method that isolates contact with the ground and prevents dirt from being produced during the sun. Creating an exceptionally clean fruity flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored while the full flavor ripens.

The third is from Gedeo in Yegashefi, where more than 600 small farmers, many of them members of the Woka Cooperative, produce the Royal Special Coffee, which has always been an amazing batch.

This green coffee bean is full of the sweet and fermented aroma of Sydney. The palate has clear, bright, soft and smooth acidity, very clean fermented fruit sweet, elegant fruit bouquet, coffee flower fragrance, sweet finish, then sweet.

Floral, Hami melon, strawberry, blueberry, ripe berry and other rich fruit flavor like fruit bombs in the beans ground into coffee powder moment, can immediately activate the taste of the smell. Earl Grey tea, silky texture, clean and balanced taste, lively and varied fruit sweet finish

The processing method of raw beans is: full washing method.

Compared with ordinary washed G2 snow, it tastes more clear and flawless. It has the sweet and charming smile of a charming girl. Bright and delicate citric acid, elegant taste, fresh lemon, jasmine, ginger flowers and other flowers with traces of honey fragrance make people feel relaxed and happy all day long.

Yega sherry is divided into two categories according to different processing methods of coffee beans: Class A is washing treatment method, and the grade standard is formulated by SCAA of American Fine Coffee Association. It is divided into Gr-1 and Gr-2. The smaller the Arabic number, the higher the grade. G1 Yega sherry has a distinct style, and the citrus flavor and floral flavor blend in the coffee liquid is delicious that everyone cannot resist. Class B is sun-treated green coffee beans, which are divided into grades of Gr-1, Gr-3, Gr-4 and Gr-5. The same highest grade of G1 sun-dried yejia sherfie is rich in fruit fragrance. Opening the freshly roasted G1 sun-dried yejia sherfie coffee bag can subvert everyone's original understanding of coffee. Only those who have tasted the highest grade of sun-dried yejia sherfie will believe that coffee is a kind of fruit-coffee trees are mostly planted in farmers 'own backyard or mixed with other crops in farmland. Each household production is not much, is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above. The so-called "yejia sherry flavor" refers to rich jasmine flowers, lemon or lime acid aroma, as well as peach, almond sweet or tea aroma. The phrase "coffee in the mouth, flowers in full bloom" is the best way to describe it, just as flowers stimulate the comfort of taste buds and nasal olfactory cells. 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 growing equation for fine coffee.

Ye Jia Xue Fei brewing method: water temperature, 85 to 90 degrees Celsius is better. Ye Jia Xue Fei is sour, less bitter, and a little sweet after drinking. Philharmonic pressure on the powder thickness requirements are not high, powder fine and high water temperature bubble time is short, powder coarse and low water temperature bubble time is long, but 1 to 2 minutes is enough. Powder water ratio 1:12 to 1:18 range, everyone likes different, find out their favorite taste can, and not others say good for themselves. If you don't get used to coffee at first, you can add sugar cubes or coffee partners, and then reduce it day by day to adapt to black coffee, usually a week. Ye Jia Xuefei coffee beans in light roasting: Ye Jia Xuefei coffee beans, light roasting, good coffee beans must not be deeply roasted, more natural characteristics; but since the roasting, high temperature in the physical and chemical reaction, all 200 degrees can still retain what nature, estimated coffee beans after roasting imagination bar.