Ethiopia-Yegashifi Coffee Bean yirgacheffe

Mention Ye Jia Xue Fei, as if in front of a fresh lemon and citrus fruit aroma. This single bean from Ethiopia in Africa has long been famous all over the world. Africa always produces coffee with rich fruit and fresh flowers. It's an amazing place! Yegashefi is located in a famous producing area under Sidam coffee producing area in southern Ethiopia, with an altitude of about 1100-2300 meters.

Yega Shefi's raw beans are much smaller than other varieties of raw beans. Fresh green beans are green in color. Yega Shefi Wash G2 is the highest grade on the market. But now, there was a G1 grade. Since it was a G1, of course, the process of selecting beans was also extraordinary. It is said to be strictly hand-selected from the highest elevation and finest soil in the village of Yega. Such precious beans are of course rare, but the appearance is very beautiful, almost no defective beans exist.

Yega Shefi is usually baked with cinnamon or medium baking, not too deep baking. Too deep a roast tends to mask its original fresh lemon fruit aromas, while a lighter roast fully releases its citrus acidity and light floral notes. The ripe beans of Yega Shefi are also very easy to identify, and the silver lines in the middle of the baked beans are especially obvious.

Shallow baked beans need water with a high temperature of more than 90° C to brew a more complete taste. It is suggested that the steaming time can be relatively prolonged when hand brewing, 20~30 seconds according to personal taste adjustment. Personally, I prefer the hand-washed Yejia Shefei. I think the clarity brought by the hand-washed Yejia Shefei can better explain the taste of Yejia Shefei than the racing style or the French pressure. Fresh floral aromas with hints of lemon and citrus.

China Coffee Trading Network: www.gafei.com