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Yega Chuefei is to coffee what oolong is to tea and Bordeaux to red wine, if not synonymous, at least it is a place of interest that must be visited on the tasting map. For many coffee lovers, Yega Xuefei is a classic for them to go from coffee addiction to tasting boutique coffee; for boutique coffee fans, Ethiopia is like the holy city of Mecca.
This time Yega Xuefei is the original species of Godibe for slow drying.
"Godibe" or "Jettip" is actually the translated name of "Gedeb". It is located in the area south of SIDAMA in southwestern Ethiopia, about 1900-2100 meters above sea level, and the soil planted is volcanic loam. Most farmers collect ripe coffee fruits in the wild coffee forest near their homes and hand them over to local wet treatment plants for post-processing.
In the selection of baking, the maximum amount of flower and fruit aroma and sweetness balance will be used as the reference standard for baking water to wash Yega Xuefei.
The following beverage materials are for enthusiasts' reference:
Aroma of coffee powder: when you first open the bean bag, there is a strong aroma of sweet orange baked biscuits. The dried powder has the aroma of wild ginger flower, raw onion skin, cream and pepper, while the coffee powder steamed has the aroma of seaweed and matcha.
Performance in the cup: freshly brewed coffee has a strong sweet aroma condensed at the mouth of the cup, high-temperature coffee has a hint of seaweed, caramel, fried tea and cocoa, and the citrus tone becomes bright at medium temperature. it starts to remind people of a touch of lychee sweetness.
Steaming parameters: 22g:300g (1x 13) 92 degrees water temperature
Use props: fellow temperature control hand pot, KALITA NEXT G, V6001 filter cup
Rhythm of water supply: 40,180,250,300.
Aroma: ★★★★ acidity: ★★★★ sweetness: ★★★★ taste: ★★★ flavor: ★★★★ flavor freshness: ★
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