About Ethiopia Moka Harar Yejia Shefi Introduction

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About Ethiopia's Mocha

More than a hundred years ago, the outward transportation industry did not flourish throughout the coffee countries in Central and East Africa. Yemeni Mocha was a major export port near the Red Sea at that time. Most of the coffee produced in Africa was first transported to the Yemeni port of Mocha and then exported to Europe. At that time, as long as the coffee was concentrated in the port of Mocha and then exported to Africa, it was collectively called mocha coffee, but it was mainly Yemeni and Ethiopian coffee, that is, what we call Yemeni mocha and Ethiopian mocha. Today, a hundred years later, African coffee countries have gradually developed their own export ports, no longer rely on the port of Mocha, and the port of Mocha has retreated inland because of the accumulation of silt, but now the ports of Mombasa, Durban and Beiva in Africa. All of them have become some of the emerging coffee export ports in Africa, but we still call Ethiopian coffee Ethiopian mocha.

Harald

The most famous coffee in Ethiopia is Harald coffee. Harald Coffee is named after the place name of production-Harald, located in eastern Ethiopia, is an ancient city with a long history and one of the four holy cities of Islam. The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia.

Harald, Ethiopia, like Mocha in Yemen, is a "handmade" coffee. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%. Harald is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget. Its earthy smell is unique to dry coffee, and that's why some people love it while others reject it. However, due to the different methods of handling the coffee after picking, the taste of Harald in Ethiopia is also different, some are rich, low-bodied and have a strong wine flavor, while others are fragrant and lubricated with a light fruity aroma. To roast Ethiopian Harald coffee, you can choose a lighter roast, which can maximize the fruity aroma of the coffee. If you deepen the roasting, the fruity flavor will be reduced and the spicy flavor will be more obvious.

Harald is usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular and of the best quality. this kind of coffee is full-bodied, full-bodied, sour and full-bodied.

In short, Ethiopian coffee has a wild flavor and a strong flavor of red wine fermentation, it is not too much to say that it is the best coffee in the world.

Yejia Xuefei

The taste of coffee from southern Ethiopia is slightly different, where the coffee is a little less primitive wilderness and lighter, but with a hint of sweet fruit and floral aromas. The most famous of these is water-washed Sidamo coffee, which is usually sold under the trade name Yega Xuefen (Ilga Coffee Yirgacheffe).

Washed Yergacheffe yirgacheffe is one of the best alpine grown coffee, is the representative of East African boutique coffee (specialty coffee), the average annual output of about 28000 tons, relatively rare and expensive, produced in Ethiopia's West Dama province (sidamo) 2000-2200 meters above sea level, in a relatively high and narrow area. It has very special and unusual aromas of citrus fruit, lemon and flowers, with soft acidity in medium baking and rich aromas in deep baking.

Properties:

1. Palate: rich and varied with soft sour taste.

two。 Aroma: with a unique aroma similar to that of flowers and fruits.

3. Vision: the bean shape is small, but the hardness is high, beautiful and complete.