What are the functions of Arabica coffee

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Ethiopia is home to Arabica coffee, and it is in the forests of Ethiopia's Kaffa region that you can see Arabica coffee growing wild. In Ethiopian, coffee is called "Bun" or "Buna," and coffeebean may be translated from "Kaffa Bun." Arabica coffee has long been found in the Harar region, probably from the Kafa forest.

Ethiopian coffee is processed by sun and water washing. The flavor of coffee processed by different processing methods varies greatly. Generally speaking, the mellow and earthy taste of washed Sidamo, Yirgacheffe and Limmu coffee is slightly lower, and the coffee processed by sun has a wilder taste. However, each batch of Ethiopian coffee may taste different, which requires more cup tests to find really good coffee.

Ethiopian coffee grades

● Ethiopian washed coffee Yegashefi G1 G2

● The highest grades of Yirgacheffe, Sidamo are Grade II and Grade III ( G2, G3),

● Coffee sun-processed in eastern Ethiopia is mostly grade 4 or grade 5 (G4, G5).

In many cases, fourth-grade coffee is labeled as five-grade in order to reduce taxes. The classification is now less uniform and somewhat chaotic, because there are also Grand G2 and Grand G2, but Harar is the highest grade (G4).

Ethiopian coffee producing areas are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

In the West, Ethiopian coffee is marketed as Yirgacheffee, Sidamo and Harrar.

In the fine coffee field, there are five other small places for coffee, namely Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common coffee is either Sidamo or Harrar coffee.

Harar Coffee

From the eastern highlands of Ethiopia, bean-shaped medium size, green-yellow, medium acidity, full body, with typical mocha flavor (mocha flavor). It is one of the most famous coffees in the world.

Wollega (Nekempte) Coffee

Western Ethiopia, medium to large bean-shaped, noted for its fruity flavor. Green, brown color, acidity and body are good. It can be made into a combination or a single item.

Limu Coffee

It is famous for its spicy and Winnie flavor and is popular in Europe and America. Acidity, good body, washed Lim coffee is also a fine coffee darling. Bean-shaped medium, green-blue, mostly round.

Sidama Coffee

Medium bean shape, green-gray, Sidamo washed coffee is characterized by balanced taste and flavor. It is known as sweet coffee. It has fine acidity and good body. It is produced in southern Ethiopia and can be combined with fine products.

Yirgachafe Coffee

It has a strong floral flavor. Washed coffee is one of the world's best high-quality coffee, soft acidity, rich body. Top and Bebeka coffees, low in acidity but high in body, are indispensable members of coffee blends.

The advantages and disadvantages of drinking coffee: close contact with coffee caffeine because it stimulates the central nervous system and muscles, so you can cheer up, enhance your thinking ability, and restore muscle fatigue. It acts on cardiovascular system, improves heart function, relaxes blood vessels and promotes blood circulation. For the gastrointestinal system, it helps digestion and helps break down fat.