Ethiopian Coffee | Kafa Forest Coffee | characteristics of Ethiopian coffee beans

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Wild varieties of Wild Grown in Kafa primeval forest ecological region (Kafa Forest)

Country: ETHIOPIA Ethiopia

Grade: forest wild planting Wild Grown Kafa Forest Coffee

Producing area: Cafa virgin forest In der Provinz Kafa imSudwesten v.Athiopien in den dortigenBergregenwaldern (Kafa Coffee Biosphe.)

Producer: Cafe Coffee Farmers Union Kafa Coffee Farmers Union

Treatment: natural sunlight

Plant varieties: wild varieties of Kafa primeval forest

Dried Fragrance: wild ginger flowers, drupes, almonds, roasted nuts, ground mushrooms, blackcurrant, sour fruit

Wet fragrance Aroma: chocolate, fresh milk, caramel

Sensory-acidity Acidity: obvious acidity, no residue after paddling, good feeling of Shengjin, Yangleduo

Unique flavor Regional distinction: Yoledo, Corbis

Located in the most primitive forest in Ethiopia, the coffee beans grown in the Kafa forest are all part of the wild forest ecology, and also grow naturally under the protection of mountain and rainforest trees, and litter is the best natural organic fertilizer. In the Kafa forest there are large areas of wetlands along steep valleys with towering mountains and rolling plains and a special type of volcano known as the continental rift, where there are 26 small cooperatives with about 4166 farmers, and coffee is grown in the mountains at an altitude of about 1500Mutham 3350m, where local farmers treat coffee cherries in a natural way.

In the process of cup testing, there is an obvious aroma of wild ginger flowers on the dry fragrance, and when smelling the latter part, a variety of fruit sour aromas such as blackcurrant gradually appear, and what makes me feel more special in the wet aroma is that I am impressed by the flavor of the fresh milk drink. In terms of taste and flavor, it is still refreshing when the first sip is taken, but when the second sip is taken, the obvious fruit acid is immediately released and scratched. Both sides of the tongue are also immediately fresh, feeling like tasting the taste of Yangle for a long time, the performance in the aftertaste is good and the flavor is very long-lasting, and the taste is cold with a little nutty and Corbis flavor.

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