Characteristics of Ethiopia Kafa Forest Coffee producing area description of flavor and taste of washed Sidamo G1 coffee beans

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What are the characteristics, flavor and taste of the Kafa forest coffee producing area in Ethiopia? Description of washed coffee beans in Ethiopia's Kafa forest?

Most of the coffee is obtained from nearby wild forests, and this method of gathering has been going on for generations. In addition to producing coffee, honey is also produced locally, which makes the local pay more attention to forest conservation and natural harmony.

"We are proud that our forests have given us a gift to share with the world" We are proud that this forest has brought us such a wonderful gift that we can share it with the whole world--

. The price of washed mocha is equivalent to the special beans designated by the farm. Coffee beans belong to small and medium-sized particles, and the beans are beautiful and complete. With moderate acidity and African mocha style, it is a high-quality washed Arabica bean. Palate: slightly sour and sweet, elegant aroma, warm and long-lasting, its clear taste and unique citrus flavor, dark chocolate aftertaste unforgettable, is a very personalized quality coffee, but also the best choice to get in touch with the mocha series of coffee beans.

. Located in south-central Ethiopia, Sidamo Sidamo is the largest producing area in the region, with a rich taste, a smooth taste with a hint of fruit and flowers, and an aftertaste. The multi-level changes in the taste of coffee are worth a try.

. Solid sweetness, tropical fruit aroma is obvious, soft fruit acid immediately turns into sweet taste fascinating, sipping with a little bittersweet chocolate feeling, the aroma can smell blueberry, banana, cantaloupe and other aromas, the overall taste is balanced and full, medium mellow!

Country: Ethiopia (Ethiopia)

Name: Kafa G1

Production area: Kaffa

Treatment: washing

Introduction of origin-altitude, soil, climate

Coffee beans from Africa generally have a bright sour aroma. Kaffa is located in Ethiopia in Africa. Compared with coffee beans in other African regions, the acidity of coffee beans produced in Ethiopia is not too strong, but is replaced by mild and full supple acid.

Kafa is located in southwestern Ethiopia, about 1700 to 1900 meters above sea level, the terrain is on the high side. Southwest Ethiopia is a volcanic rock and the soil is rich in slightly acidic minerals, which makes it very suitable for growing Arabica beans.

The most primitive producing area of coffee beans

Similarly, the Kafa area is also said to be the most primitive producing area of coffee beans.

According to legend, in the sixth century, an Ethiopian shepherd came to herd sheep near a primeval forest in the Kafa region and found that the sheep were extraordinarily energetic after eating a beautiful red berry. The shepherd curiously chewed the berry in his mouth and was surprised to find that it not only had a charming flavor, but also had a refreshing effect.

As you know, this bright red berry is the fruit of coffee, and this forest is now known as the Kafa Forest, which is considered to be the most primitive producing area of coffee trees. Their ancestors came from this forest.

Coffee bean grading: what is G1

There are five grades of coffee beans in Ethiopia. G1 and G2 belong to water-washed beans, G1 is the highest grade of water-washed beans, G3 and G4 are sun-cured beans, and G3 is the highest grade of sun-washed beans. G1 represents only 0 to 3 defective beans per 300 grams.

So Kafa G1 represents the highest level of water-washed beans in Ethiopia.

Grade1: 0Murray 3

Grade2: 4Murray 12

Grade3: 13Murray 25

Grade4: 26Murray 45

Grade5: 46 Murray 90

Baking degree-medium and shallow baking

Kafa G1 baking degree of light baking, can not only highlight the original flavor of a single bean, but also taste as rich as fruit.