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Ethiopia is the birthplace and genetic treasure house of Arabica. It has a very variety of wild varieties, and the outflow of any variety is enough to shake the coffee industry. The most famous coffee in Ethiopia is Yegashev. Yegashev is a small town, 1700m above sea level, located next to Sidamo, which should have been called Sidamo coffee, but because of its unique flavor. So it became independent from the Sidamo producing area. Ethiopia divides coffee into five grades, from Grade1 to Grade5, with Grade1 as the top grade, with 3 defective beans per 300g raw beans and 12 defective beans in Grade2. Grade1 and Grade2 are usually used as washed beans, and the rest are mostly in the sun. Yegashev can drink obvious fruit acid, which has a clear sweet taste, which makes the acid very mild, and its aroma will linger in the mouth and upper jaw for half an hour. The bitterness and sweetness are very low, and the thickness of alcohol is also low, but the sweetness creates a sticky feeling on the lips, just like adding sugar.
Baking degree: shallow baking (Light Roast)-cinnamon baking (Cinnamon Roast)-moderate baking (Medium Roast)-deep baking (High Roast)-urban baking (City Roast)-deep urban baking (Full-City Roast)-French baking (French Roast)-Italian baking (Italian Roast) guests can customize the baking degree, but we only start baking after the guest confirms the order. It is the freshest coffee beans that make sure the guests get it.
Name Yegashev G2, Ethiopia
Origin / Manor Yegashev Yirgacheffe G2
Geographical environment of production: 1700-2100 meters above sea level
Treatment mode washing treatment
The palate has unique aromas of lemon, flowers and honey, pleasant sweetness, sour fruit and rich taste.
