What do you have in Ethiopian coffee beans? What are the varieties of coffee beans in Ethiopia?

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Ethiopia: the birthplace of coffee

Ethiopia (formerly known as Abyssinia) is the birthplace of coffee.

Ancient Ethiopian history claimed that Ethiopian goat herdsman Kaldi first discovered coffee and that it had magical benefits around 850 AD. According to legend, he found his goat eating coffee fruit on a tree and dancing crazily. He was fascinated by these "magic" beans and took them home. When Kaldi showed a monk their benefits, he threw them into the fire, claiming that the magical effect was the work of the devil. Of course, the beans began to be roasted and the whole room was filled with the smell of freshly roasted coffee.

However, the first sign of brewing coffee as a drink is in another 50 years. Coffee, formerly known as Kaffa, comes from southwestern Ethiopia, where coffee was first found in the wild. Unlike almost all other coffee-growing countries, coffee trees grow naturally here.

Perfect growth conditions of coffee beans

Ethiopia is the primitive home of coffee. Coffee trees have grown in the wild for centuries. The environment in Ethiopia is very suitable for the growth of coffee, and the coffee produced here has a taste even if it is drunk without adding anything.

There are more than a thousand different varieties of coffee beans in Ethiopia. On the other hand, the high-altitude areas in the southern mountains have excellent growth conditions. The soil here is deep and the vegetation is lush.

Most coffee is grown in the shade and other plants without agrochemicals.

By contrast, farmers anywhere else in the world must grow certain types of coffee and create perfect conditions, such as planting extra trees to provide shade for small coffee trees.

Flavor characteristics of Ethiopian Coffee

Caffeine from Ethiopia is famous for its bright fruit and flower aromas.

These coffees usually have higher acidity, light to medium body and complex flavor.

The treatment of Ethiopian coffee

Coffee beans can not be roasted until they are washed or tanned. The processing method used has a great impact on the final taste of coffee.

Washing:

When the coffee is washed, the skin and pulp will be mechanically removed immediately. Coffee treated in this way is characterized by a clear flavor and a bright, complex aroma.

The sun:

Dry the naturally processed coffee with the fruit on the coffee beans. The pulp was not taken out until before the exit.

Coffee beans retain more fruit flavors, such as blueberries, and contain deep chocolate base creams and syrup bodies.

Qianjie recommended cooking parameters:

V60ap90 ℃ / 1 15 / time two minutes

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