Boutique coffee beans-details of Yega Xuefei, Ethiopia

Ethiopia is one of the oldest coffee countries in the world. Traditionally, Ethiopian coffee beans have been sun-dried, and the whole process is very extensive, so there are many defective beans, and the quality is uneven and difficult to control. However, since learning and introducing the washing technology and processing and drying methods of Central and South America, the quality of raw beans has been greatly improved, so that Ethiopia's washed beans not only have a clean appearance, but also have strong floral and unique citrus flavor coffee.

Most of Ethiopia's coffee production is exported to advanced countries and, unlike other coffee-producing countries, 50 per cent of Ethiopia's coffee production is consumed domestically. Nevertheless, more than 60 per cent of Ethiopia's foreign currency exports are derived from the coffee trade, which is representative of Ethiopia's economic situation. Ethiopian Yegasherfi's floral aroma and characteristic fruity flavor make Yegasherfi one of the world's most famous fine green beans.

Cochir, a small region located 25 km southeast of Yegashefi, has a more intense lemon aroma and fruity sour, soft taste than coffee from other regions, making it a typical sample of Yegashefi.

Area: Yegeshefi Kocher

Variety: Typica, etc., harvest period from October to February

Altitude: 1800-2000 m

Moisture: 11.6%

Treatment method: washing

Cup test information: sweet and mellow, blueberry, red wine, citric acid, excellent flavor

Cup score: 86.5

Recommended baking degree: medium baking