Introduction to the hometown of Arabica Coffee and Ethiopia Coffee

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Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.

The grade of Ethiopian coffee

● Esser washed coffee Yega Chuefei G1 G2

The highest levels of ● Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).

Most of the sun-processed coffee in the eastern part of ● Ethiopia are grade 4 or grade 5 (G4, G5).

In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The current classification is not uniform and messy, because there are also first-and second-tier (Grand G2) Yirga Cheffe processed by tanning, but the highest level of Harald (Harar) is level four (G4).

The coffee producing areas of Ethiopia are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

In the West, Ethiopian coffee is generally labeled and (Yirgacheffee, Sidamo and Harrar) sold on the market.

In the field of boutique coffee, there are also five other small places of coffee, namely Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essesidamo or Harald coffee (Either Sidamo or Harrar coffee).

Harald Coffee (HarrarCoffee)

Produced from the eastern highlands of Ethiopia, the bean shape is medium size, green and yellow, medium acidity, full alcohol thickness, with a typical mocha flavor (mochaflavor). It is one of the most famous coffee in the world.

Wollega (Nekempte) Coffee

From western Ethiopia, the bean shape is medium to large and is famous for its fruity flavor. The color is green and brown (greenish,brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products.

Lim coffee (Limu Coffee)

Famous for its aroma and wine flavor (spicy and Winnie flavor), it is very popular in Europe and America. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.

Sidamo Coffee (SidamaCoffee)

Medium bean shape, green gray, Hidamo washed coffee is characterized by balanced taste and flavor, known as sweet coffee (sweet coffee), fine acidity, good alcohol thickness, produced from southern Ethiopia, can be matched with boutique products.

Yega Chevy Coffee (YirgacheffeCoffee)

It has a strong floral flavor. Water washing is one of the best high-estate coffee in the world, with soft acidity and rich alcohol thickness. Top and Bebeka coffee, with low acidity but high alcohol thickness, are indispensable members of the blended coffee.