Coffee review

The aroma of orange and berry is the most important feature of African beans, and it also attracts coffee fans to delve into it.

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, For more information on coffee beans, please pay attention to the coffee workshop (official Wechat account cafe_style). Characteristics of African coffee: charming sour African bean flavor: strong orange flavor of Ethiopian coffee, strong berry flavor of Kenyan coffee, sour aromas of black plum juice and grapefruit, and sweet smell of sugar cane. The orange aroma of Ethiopian coffee

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African coffee

Flavor characteristics: charming acidity

African bean flavor: Ethiopian coffee has a strong orange flavor, Kenyan coffee has a strong raspberry flavor, as well as sour aromas of black plum juice and grapefruit, and sweet sugar cane. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the biggest features of African beans and attract coffee fans to delve into.

African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but African coffee is often slightly thin and not very sweet. Due to drought and lack of water, African coffee often uses the sun method to treat raw beans. The shape of the beans is often uneven and beautiful, and the defect rate is high.

Representative:

Kenya Kenya

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries and are very popular among Europeans, especially in Britain. Kenyan coffee has surpassed Costa Rican coffee and become one of the most popular coffee.

Yega Xuefei Jetipu micro-production area G1 (Ethiopia)

Yirgacheffe Gedeb G1 Kokanna

Treatment method: washing treatment

Baking degree: moderate baking

Flavor:

The coffee beans produced in Yejafei Jettip micro-production area are rich in jasmine aroma, citrus orange-like sweetness, excellent balance and black tea tail.

Yega Feiwana fruit micro-producing area G1 (Ethiopia)

Yirgacheffe Wenago G1 Oumer-Abedu

Treatment method: sun treatment

Baking degree: medium and shallow baking

Flavor:

? It has the same sweet and sour taste of cherries and berries, thick and rich, with orange fruit aromas, similar to the freshness of citrus peel. The palate is clean and balanced, with a sweet fruit finish.

Guji Shakiso G1 (Ethiopia)

Ethiopia Sidamo Guji Shakisso G1

Treatment method: washing treatment

Baking degree: medium and shallow baking

Flavor:

With aromas of yellow lemon and citrus fruits, the fragrance shows aromas of wild ginger flowers and spices, with cocoa and almond flavors in the finish.

Othaya AB Plus (Kenya)

Kenya Othaya AB Plus

Treatment method: washing treatment

Baking degree: medium and shallow baking

Flavor:

With pleasant floral aromas, the flavor appearance is stone fruit and citrus fruit aromas reflect each other, acidity is bright and comfortable.

Oakland Manor-TOP AA (Kenya)

Kenya Kiambu Oaklands Estate TOP-AA

Treatment method: washing treatment

Baking degree: shallow baking

Flavor:

Rich in plum fruit, black plum, grapefruit, and sugarcane sweet with milk. Clean sour fruit, well-layered, smooth taste, clean and warm.

Cochel-Shepherd Coffee Bean G1 (Ethiopia)

Ethiopia Kochere Natural G1 Sheepherder

Treatment method: half-sun treatment

Baking degree: shallow baking

Flavor:

Pleasant floral aromas, clear citrus flavours, sweet aromas of ripe grapes, lemon fruit acid and honey, and a hint of dark chocolate.

Harlow Balidi-Waka Coffee Bean G1 (Ethiopia)

Yirgacheffe Worka 3 FTO Natural Halo Bariti, G1

Treatment method: sun treatment

Baking degree: moderate baking

Flavor:

Varied floral and litchi flavors, rich and charming aromas of strawberry berries and tropical fruits, high sweetness and richness, acidity of small red plum, strong blue and fresh aromas (Umami), red wine-like aromas and chocolate-like finish.

Sidamo Hill Emily Coffee Bean G1 (Ethiopia)

Ethiopia Sidamo Chire Ameli G1

Treatment method: sun treatment

Baking degree: moderate baking

Flavor:

Delicate rose aromas combined with fresh fruit aromas of citrus, blackcurrant and peach, with distinctive fruit juice caramel flavor, firm and sweet.

Uganda is a country with lush green forests, lakes, wetlands and rivers. Coffee is the largest crop in Uganda and earns the most foreign exchange. About 500000 coffee farms are engaged in coffee-related agriculture, accounting for 25% of the total population. Coffee trees are mostly robusta coffee trees, accounting for about 94%. Only 6% of coffee is a traditional Arabica tree. These rare coffee beans are grown in tropical rainforests and most of them are exported to countries around the world.

It has the aroma of herbage, sweet fruit, slightly aged wine, sweet caramel, soft acidity and special sweetness of spices that stimulate saliva. The taste is full-bodied and mellow, with rich oil esters and extremely low acidity, the coffee is slightly cold and the rich chocolate taste turns into a sweet brown sugar water sweet.

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different in terms of treatment, but also make aroma and taste different due to different processing methods, which often give people the wrong impression. For example, the aroma of Yegashev's sun-dried beans is different from that of Sidamo's sun-dried beans. Yegashev's sun-dried beans have a higher moisture content, coffee beans account for the majority of small grains, the aroma is low and stable, and the taste is thicker. The strong fragrance of the sun-dried beans in Sidamo is impressive, but the taste is thin.

The Harrar region, the most important sun bean producing area in Ethiopia, seems to have disappeared from the coffee market and, by contrast, lost the market focus since the emergence of so many stunning small estates in Sidamo in 2008. But after a while coffee fans will still miss their first lover with a low-key but fermented blueberry wine and unpredictable aroma.

Hara sun beans raw beans are long rice-shaped, beans of different sizes, color moisture content is not consistent, some lack of horns and irregular beans, this is Hara strong strange aroma? A source of complex and varied flavors.

Deep and fermented blueberry aroma, with acidity of red wine is particularly prominent, finish rhyme flower aroma is very conspicuous.

Luanda is a small landlocked country in East Africa. It has hilly terrain, fertile land and ancient bourbon species. High-quality coffee beans can be found everywhere in Luanda. As a result of the war and massacre, a high proportion of small coffee farmers are women or even widows. When they can receive A-grade Luanda coffee produced by these small farmers or manor cooperatives, it is actually hard to describe. In particular, her flavor is not inferior to that of Kenyan auction beans or Yekashev, and even has her unique charm worthy of careful taste. .

There are also various flavors of beans in the same area, which is one of the fascinating things about coffee beans.

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