What are the coffee producing areas of Ethiopian coffee forest? Harald coffee producing area of Ethiopia

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What are the coffee forests of Ethiopia? Ethiopian coffee producing Harar coffee beans flavor and taste description?

Ethiopia's coffee-producing area is divided into two walls by the Great Rift Valley, east and west, each evolving separately.

Ethiopia

West: Lake Tana, Gimbi, Nekemti,

Iruba, Limu and Jimma of the Kafa Forest

Bonga, Teppi, Bebeka.

East: Harar, Sidamo, Yirgacheffe

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Due to the obstruction of the Great Rift Valley, the coffee beans in the two halves are different in type.

The eastern half of the Hara variety → beans thin and pointed, there are long and short body difference;

West half of the original forest varieties complex, northwest of Iruba Bai, Tana Lake

And the beans are stronger than gold.

Coffee farmers in the Harrah highlands in the east and the Kafa forest in the southwest,

There is a bright plot, and eastern farmers claim that Arabica originated in the Harrah Highlands

Instead of the Kafa Forest in the southwest.

Kafa Forest: Kimma, Tibi and Bebeka.

The disease resistance is higher, but the flavor is inferior to the eastern half.

Strong in the west, weak in the east, elegant in the east and vulgar in the west

In 1975, 227 resistant varieties were found in Kafa forest, which was obviously higher than that in eastern part.

The flavor is that the eastern Hara, Yega Shefi and Sidama win.

maximum diversity of cultivation system

Forest Coffee (Forest Coffee)

Wild coffee trees in virgin forests. Protected by the government, there are special personnel to harvest.

The total yield is only 5- 10%.

Semi-forest coffee

Semi-wild coffee. Farmers come into the forest regularly to prune shade trees or coffee branches.

Increase transparency and fruit yield. Total production is 35%.

Garden Coffee

A small farmer who grows his own crops mixed with other cash crops, mostly in elephant legs.

Below. Total production is 50%.

Plantation coffee

State or private development of land, similar to Central and South America's entrepreneurial and scientific management.

The total output is only 5- 10%.

Yirgacheffe

Altitude 1,800--2,000 m| Garden coffee system

Yejia Xuefei exploded red international:

Treatment method: washing mainly

After 1970, washed yega sherry unique floral and citrus flavor burst red international,

It is known as "Yega Sherffi Flavor".

In 2003, a chemist named "Dr. Illyley"(deceased), presented at the American Fine Arts Association

During the speech, it was pointed out that certain aromatic ingredients of Yega Shefi are in Chanel No. 5 perfume

This aroma is also found in Darjeeling tea, known as Darjeeling black tea and champagne.

sun

But beginning in 2006, solarization treatments blew the horn of counterattack at the "Gold Co-op Coffee Contest"

(Gold Cooperative Coffee Competition) Sun-dried beans, pain-killed washed beans, top three

The high scores are all wrapped up in sun beans.

Coffee trader "Adullah Baghi" in the highest elevation of the Yega Valley (MistValley) to

Small farmers acquire specific varieties of ripe extra red fruit and concentrate them in Idido, where they operate.

Sunlight home factory processing. Strict quality control process of yega-sherry sun-dried beans, in the category of fine coffee

It has repeatedly blossomed and become a famous product for gluttons to try.

Sun-washed Coffee Bean Grading

Sun-baked beans taste: fruit acid fragrance, thicker, better viscosity, larger amplitude.

Washed beans taste: floral, clean better

Ethiopian coffee beans are graded according to the number of defective beans and are divided into 5 grades:

G1--G2 for washed beans: G1 for the highest level, every 300 grams of raw beans defective beans shall not exceed 3.

G3--G5 is sun-baked beans: G5 is the lowest grade of Ethiopian coffee exports.

Kochere

Altitude 1,900--2,000 m| Garden coffee system

Kocher is located 25 kilometers southeast of Yegashefi in Ethiopia. It is a small production area.

Coffee and rich areas are also one of the three famous micro-producing areas in Yejia Shefei. The local residents are about

100,000 people, coffee beans as the main source of income, the processing equipment of this production area is very advanced.

Coffee Review rated Kocher's beans 94 points.

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Flavor: plum citrus aroma obvious, fruit acid is more balanced and not irritating, the taste changes into sweet taste,

The latter part has a light cocoa mellow feel, suitable for people who like a fresh taste.

Sidamo

Altitude 1,400--2,200 m| Garden coffee system

Flavor similar to Yega Shefi, fine washing method or sun method of Sidamo, also has a floral

With citrus flavor, sour and soft, the price is not inferior to Ye Jia Xue Fei.

The three most common varieties in this area and Yejia Shefei are Kurmie (poor disease resistance),

Tall and strong Wolisho; medium-sized Deiga, this "three heroes" is fine sun

The main variety of the series Beloya and Aretha.

According to the new grading system, Sidamo is divided into five groups A, B, C, D and E according to bean source and flavor.

Sidamo A costs the most, and so on.

Sidamo-Guji

The production cooperative is located in Guji district, Sidamo province, Ethiopia, where farmers use

Handpicked coffee cherries of moderate maturity are sun-cured for 15- 17 days

During the left and right sun exposure process, the coffee cherries on the trellis are turned once every two hours to

Make sure the coffee cherries are evenly and completely dried before shelling and packing.

Flavor:

Dry/rich floral aromas with sweet notes of dried peach fruit and lemon peel.

Moist/citrus, berry sweet notes with hints of clove, ginger and other spices on the palate, acidity

It's surprisingly bright.

Harar coffee is extremely strong. Good quality Harar coffee should have fruity aromas (blueberry or apricot), jasmine, maple, leather, and some spices. In other words, good Harar coffee beans smell like being in an Arab bazaar. Harar coffee has a pungent chocolate taste and a certain fruity wine taste. But this coffee is very diverse, not only from year to year, but even from bag to bag. One year's harvest may have the blueberry aroma, and the next year it disappears completely; one year's harvest may be more like a refreshing tea aroma, and the next year it may be more intense. Harar is a natural wild coffee, naturally dried. MAO is an excellent importer of Ethiopian coffee. Coffee beans exported early this year in late February lack tropical fruit flavor and are not quite the same as previous samples. The quality of this processed coffee is not very stable, but I am willing to accept a little variation because it tastes good. The aroma of this coffee bean is also perfect. Although Harar coffee is not mellow enough, the taste is still irresistible. Coffee also has a sweet taste of brown sugar, a bit like dried figs, and a cardamom aroma against the background of soil

Harrar, Ethiopia's most important sun-bean growing region, seems to have disappeared from the coffee market since 2008, when Sidamo sun-beans attracted attention with their many stunning small estates, and Harrar mocha, by contrast, lost its focus. But hala beans exude a low-key but fermented blueberry wine and unpredictable aroma, and coffee fans will miss their first love after a while.

Hara sun-baked beans are long rice-shaped beans, beans of different sizes and colors, moisture content is not consistent, there are some missing corners and irregular beans, which is the source of strong and strange flavor of Hara.

Deep and rich fermented blueberry aromas, with red wine acidity especially prominent coarse, lingering flower aroma is very conspicuous.

Ethiopia is currently the country with the fastest coffee production and development. Different producing areas not only make coffee different in processing methods, but also make aroma and taste different due to different processing methods, which often makes people feel wrong. For example, Yejiashev's sun-dried beans and Sidama's sun-dried beans have different aromas. Yejiashev's sun-dried beans have a higher moisture content, coffee beans account for the majority of small particles, the aroma is low and stable, and the taste is thicker. Sidamo's sun-baked beans have an impressive strawberry aroma, but a thin texture.

Harrar, Ethiopia's most important sun-bean growing region, seems to have disappeared from the coffee market since 2008, when Sidamo sun-beans attracted attention with their many stunning small estates, and Harrar mocha, by contrast, lost its focus. But hala beans exude a low-key but fermented blueberry wine and unpredictable aroma, and coffee fans will miss their first love after a while.

Hara sun-baked beans are long rice-shaped beans, beans of different sizes and colors, moisture content is not consistent, there are some missing corners and irregular beans, which is the source of strong and strange flavor of Hara.

Deep and rich fermented blueberry aromas, with red wine acidity especially prominent coarse, lingering flower aroma is very conspicuous.