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When it comes to boutique coffee, you can't get around Ethiopia.
It is the birthplace of the famous Arabica coffee beans, where people still keep the habit of picking wild coffee beans. The coffee garden at an altitude of more than 1500 meters has formed a unique coffee style. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee", which retains the most primitive and natural taste of coffee beans. it has the most direct and full expression of the wind and soil.
Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.
As Lorenzo Perkin, director of education at Cuv é e Coffee, said, "the delicate floral and sweet fruit flavor that can be brought out by washing Yirgacheffe with a cup of water is unparalleled; or the sun-treated Sidamo, sweet and atmospheric, is the most classic top representative of Ethiopian coffee."
Introduction of Xia Lan
Shalay (Charan) is named after the local farmers of Yega Snow Coffee. Charan has a rosy summer-like clear and bright flavor. Yejaschuffe is a small town that has been a wetland since ancient times. The mode of production and flavor of coffee are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their own coffee. To become the most famous coffee producing area in Africa. These mountain stream villages are foggy, like spring all year round, cool but not hot, rain but not damp, and winter without cold damage, giving birth to a unique regional flavor of citrus and flowers.
Origin: Ethiopia
Grade: G1
Variety: family heirloom Heirlooms
Altitude: 1950-2300 m
Geographical area: Yega Xuefei Yirgacheffe
Treatment method: washing Washed
Flavor: scented tea, lemon, red plum
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