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A town on the highlands of southern Ethiopia and a distribution center for nearby coffee beans. In addition, it is also synonymous with ⋯coffee with rich citrus, lemon and floral flavors produced in Yega Xuefei.
At present, in the classification of ECX, Yejasuefei can be subdivided into four producing areas-Kochel, Jinlena Ambaya, Yejasuefei and Venago, but generally speaking, Yejasuefei refers to the coffee produced in the administrative district of Chideo, commonly known as ⋯.
Arabica varieties have a long history, high-altitude planting environment, generations of coffee planting-harvest-processing experience, creating a smooth and rich level of delicious coffee taste.
Flavor characteristics
The palate is juicy, with rising floral aromas, with a high degree of variation, soft and delicate acidity, with aromas of blueberries and citrus.
Classified by the presence or absence of "classic Yega Chefe flavor":
-- YirgacheffeA, WenagoA, KochereA, GelenaA AbayaA
-- none: YirgacheffeB, WenagoB, KochereB, GelenaB AbayaB
According to the rating of raw beans:
-- Q1 is the highest, followed by Q2
Common in Taiwan, only g1mura-G4 classification →, regardless of washing or sun-drying beans, the choice of G1 should get less defect rate and delicious coffee beans.
