Ethiopian coffee taste

Ethiopian coffee taste

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The natural characteristics of coffee beans include size, shape, acidity, texture, taste and aroma. Essel's coffee beans are small, fragrant and sour like wine, and are loved by coffee lovers. Because of its unique aroma and taste, Ethiopian coffee is often used in the production and variety improvement of beverages, ice cream and candies.

The world-famous Ethiopian coffee is mainly:

1. Limu coffee grows between 1400 and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.

two。 Gima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.

3. Gamby coffee grows between 1500 and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.

4. Yercha coffee grows from 1500 to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.

5. Sidamo Coffee grows between 1400 and 2200 meters above sea level. Suitable acidity and high quality. The average annual output is about 37000 tons.

6. Harald coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.

Grade of Ethiopian coffee:

Ethiopia 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 eastern 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.