The origin of Ethiopian coffee and the description of Ethiopian coffee flavor.

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Ethiopia is the birthplace of coffee. Ethiopian coffee has the same deep cultural accumulation as Chinese tea.

Coffee is known as "coffee in the wilderness", and a cup of Ethiopian coffee can bring you a primitive experience you've never had before. Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee.

According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and washing accounts for about ⒛%. Sidamo and Yejia Xuefei are mainly washed by water, supplemented by the sun, while Lim and Tiebi producing areas are mainly washed by water. Sun-dried beans are mainly Harald, Gemma, Lekampudi and Yilu Gbagbo.

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, the coffee raw beans are slightly gray, some places are thick and some are small, the acidity is soft and strong, and the mellowness is suitable. Sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia.

The difference between ordinary African coffee is that Sidamo has clear acidity, smooth taste and delicate floral smell. The taste is unique and mellow, the taste is chic and pleasing, and the slowly rising end rhyme contains chic sweetness. A drop of entrance, endless aftertaste, with wild beauty, is considered to be a thorny rose in coffee.

Flavor narration

[product name]: Ethiopia 90+levelupDerar Ela Dre Ella (Flower language)

[baking degree]: light baking is recommended

[grade]: excellent

[particles]: ★ plump

[acidity]: ★★★★ micro acid

[equilibrium]: ★★★★ is very stable

[flavor]: very unique, delicate and rich on the palate, with rich aromas of fruit and berries, flowers, grapes and a variety of tropical fruits.

[coffee producing areas]: Shakiso, Kibremengist, Guji, Sidamo Province, Ethiopia

[raw bean treatment]: sun exposure