Ethiopian Coffee Bean Flavor_Hara, Gemma, Kimbile Kempti, Lim

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Harar

Hara is located in the Eastern Highlands of Ethiopia.(Haredge Province) and grows between 5,000 - 7,000 feet above sea level. It was still wild on the slopes a century ago. Most of the raw beans are medium in size and pointed at both ends. The color is green with yellow or gold. When baked, it has a strong chocolate smell. The taste is wild with moderate acidity and rich texture. It is very typical of mocha flavor. Mattari, near Yemen's Bani Matar district, is even better.

Djimmah

This gemma, which accounts for about 50% of Ethiopia's annual production, is located in the country's southwestern highlands (at the border of Kaffa and Illubabor provinces) and grows between 4,400 and 6,000 feet above sea level, usually exported as G5/G4.

However, in recent years, about 10%--20% of Gemma has been used to make up for the lack of taste of coffee, and its quality has gradually declined to its own level. However, people who buy coffee have a bipolar evaluation.(My friend uses only Gima as the base of espresso in his shop, and its strong flavor surprises me), the coffee is like Hara, following the ancient method of taking the sun, but also a little sour wine but slightly inferior to Hara, its texture is medium, rough and earthy.

Ghimbi Lekempti

West Ethiopia, 4,900 - 5,900 feet above sea level.(Wollega Province) plateau, north of Jima, most of them wild, annual production of about 500000bags/60kg, export mostly G5/G4, beans are larger and longer than Longberry, green with brown, taste similar to less jasmine tea fragrance, more bitter, lack of rising hala, slightly acidic, slightly fruity and wine fragrance but slightly inferior to hala, but there is a good texture viscosity, so the beans in Jinbi District are nicknamed "poorman' sHarar."

Complex but balanced taste, good throat finish when deep-cooked, long sweet back, is one of the ingredients many bakers like as a mixed bean, but also as a good single item, suitable for drinking after dinner.

Limu

Grown in the south-west highlands of Ethiopia East of Gima, north of Sidmo, elevation 3600-6200 ft. Preferred by most Europeans and Americans, mostly washed, annual yield of about 110000bags/60kg, medium mostly round (15/16scr), color green with blue, exports mostly G2 grade, taste similar to Yegashev, viscosity is thinner, but floral and fruity taste is also softer than Yegashev, more irritating acid, residual taste similar to wine, has a good and balanced quality, is after Yegashev, a noteworthy Ethiopian fine coffee, but almost all the lim is Ethiopian coffee organization vertical integration exports, That's why it's almost impossible to see them in the country.

The best flavor is two to three days after baking. In fact, the good Lim and Yegashev are almost equal (this is actually a subjective opinion).