Introduction to Ethiopian Coffee Coffee

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"Akrabi" means "coffee merchants" in the Amharic language of Ethiopia. This batch of coffee is bought through the Ethiopian crop Exchange platform (ECX), so it is appropriate to name it Akrabi. The origin and other information was already unknown when the coffee was on the market. Coffee farmers who basically did not join the cooperative will give the harvested coffee beans to ECX,ECX to grade the coffee and sell it in bags. One of the biggest problems with this system is that in order to unify the price, ECX will remove the original origin data, and it is almost impossible for buyers to buy coffee from different producing areas individually. This is why coffee merchants usually buy coffee beans directly from cooperatives, and direct cooperation with cooperatives can also ensure that the money paid can be directly returned to the cooperatives themselves. But the ultimate goal is to buy good coffee, so even if the origin is unknown, if you encounter very good sample beans, you will still decide to buy (and ECX will ensure that the remuneration of coffee farmers is commensurate with the quality of their coffee beans, and does not owe coffee farmers' remuneration, which would not be so efficient if there were mid-market traders).

The dry aroma of Cedama coffee is similar to the sweetness of white honey, with aromas of fresh peaches, peaches and cloves, beans with honeysuckle aromas whether deep-roasted or light-roasted, and strong tropical fruit aromas when roasted throughout the city, such as pineapples and ripe mangoes. When the coffee powder meets hot water, it emits the sweetness of butterscotch and cinnamon; if it is baked in the city, the coffee will have the rich sweetness of both caramelization and berry pie filling; the wet aroma of city-wide baking is stronger, similar to charred caramel and red grape juice; when broken, the aroma will return to the floral flavor, making the overall aroma more lively. After brewing, the flavor is very rich, sweet and sour, city-baked coffee has the taste of honey and wheat, as well as the taste of lime, citrus acidity is very prominent, especially when the degree of roasting is light, but because of sufficient sweetness and light floral aroma, the overall taste is well balanced. This coffee has a high acidity, but not too much (such as some Kenya beans). Deep roasting can neutralize some sour taste, that is to say, even if it is roasted throughout the city, this coffee still has a very good, even eye-catching sour taste. Deeper roasting can bring out dark fruit aromas, such as grapes and blackberries, which rarely appear in light roasting. The finish is as elegant as black tea and honey, and the aroma lingers for a long time.