The importance of coffee classification and grading How is Ethiopian coffee grading divided

Ethiopia is the first country to discover coffee, and it belongs to the most important producing country in terms of coffee quality and output, with an annual production of about 350000 tons. Ethiopia is famous all over the world for its mocha beans in Hara, of which Yirgacheff is located in the south of Sidamo in a small area with an elevation of 1700m to 2100m above sea level. Arabica coffee beans produced are regarded as the best coffee in Africa. Among the coffee beans, Yega Chuefei is one of the best quality coffee in the world and the most expensive coffee in Ethiopian coffee.

Ethiopian coffee beans are divided into Grade1~ Grade5 five grades, Grade1 is the highest grade, Grade1 and Grade2 are usually washed beans, others are mostly in the sun area, Grade1 raw beans have about 3 defective beans per 300g, and Grade2 has about 412 defective beans.

It is divided into four types: semi-forest coffee, forest coffee, manor coffee and cultivation field coffee.

Semi-forest coffee: coffee grown in this way does not grow in a completely natural forest. Farmers will adjust the spacing of trees, remove weeds and give coffee trees good sunshine.

Forest coffee: in Ethiopia, coffee harvested by coffee trees growing in the woods is changed to forest coffee.

Manor coffee: the most typical way to grow coffee is that farmers grow coffee and other crops near their homes, accounting for more than half of the country's output.

Cultivation farm coffee: the output accounts for about 1015% of the country's. Cultivation farm coffee is grown on state-run special farms to increase production.

Produced in Ethiopia-Yegashev, the raw beans are yellowish green, and the coffee beans produced in this area are small in shape, high in hardness, beautiful and complete in shape, and after shallow roasting, such as the upgraded version of mocha, mellow and smooth, some people call it perfume coffee, which has a taste that other coffee does not have, fruit aroma and scented tea taste, slightly sour, sweet and soft taste very suitable for Easterners. Yekashev is famous for its unique taste, which is full of praise from people who have tasted it. It is a high-quality Arabica bean.

Yega Xuefei can drink bright sour taste, with lemon and citrus fruit and sweetness, light floral aroma and balanced acidity, interpret the taste just right, taste similar to the illusion of tea taste, strong and soft layers, taste from sour to sweet to sweet, making the sour very mild, because the aroma is clear With its unique lemon aroma, honey sweetness and floral aroma, pleasant sweet fruit acidity and multi-layered rich taste, it has become the most unique flavor of coffee today. It is known as the best coffee bean in Ethiopia, so it is loved by many people, and it is also regarded by the Japanese as the queen of coffee.