What's a good brand of African coffee? How do you drink African coffee? What are the famous coffee beans in Africa?

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Most of what comes to mind in Africa is Ethiopia, and Ethiopia can be said to be the birthplace of coffee. African coffee has also been popular all over the world with its rich berry flavor and bright citric acid flavor.

Many of the world's best African coffee beans come from Ethiopia and Kenya in the east to Rwanda, where high-quality Arabica beans are grown in West African countries, including Senegal and Cameroon, most of which grow robusta beans. We will briefly introduce some of the areas in this article: Ethiopia, Uganda, Kenya, Tanzania and Malawi. Although it is fair to say that coffee beans from Africa are widely grown throughout the continent and even wild in many areas.

[flavor characteristics: charming fruit acid]

As the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.

[Ethiopia]

Ethiopia has three main areas where African coffee beans are produced: Harrar,Ghimbi and Sidamo, or Yirgacheffe. Harald beans come from small farms and are processed by dry processing. They are marked "longberry" for large and "shortberry" for small or Mocha (their size is peaberry).

[coffee cultivation in Ethiopia]

Since Ethiopia changed the administrative division around 1995, the greatest impact on the coffee area is that the original Sidamo Sidamo province is divided into the new Sidamo Sidama (the original minority), and most of it is classified into the Oromia Oromia state. And Yega Xuefei, which used to belong to Sidamo Province, is now classified as the new Gedeo of Gaidio District. Now there will be a mixture of Ethiopian coffee products in circulation in the market with the names of new and old regions. Here we take the new regional division as the benchmark, combined with the administrative region to understand Ethiopia's coffee growing map.

Coffee cultivation in Ethiopia is mainly in the western and southern regions, with smallholder families accounting for 90% of the total cultivation. Nearly 1.2 million smallholder families live on coffee cultivation. The planting area of each household is less than 4 hectares, the average planting altitude is 1000-2300 meters, the planting density is 1000-1800 coffee trees per hectare, and the output per hectare is nearly 600kg.

Coffee cultivation in Ethiopia is divided into:

● Forest coffee forest coffee (8-10%), coffee trees coexist with other crops in the original forest, without any artificial care, farmers will regularly pick coffee fruit

● Forest-semi-forest coffee (30-35%), coffee tree planting area is located around the forest and farmers 'living area, coffee tree and forest coffee are the same natural production varieties, farmers will manage coffee tree planting area and plant other cash crops.

● Garden coffee (50-55%), coffee trees are planted around farmers 'living areas, and most of them are coffee planted by farmers themselves.

Plantation coffee (5-6%), large private growers with more processing facilities and production capacity

[Ethiopian coffee varieties]

There are nearly 2000 coffee varieties recorded in Ethiopia (including 1927 native varieties and 128 introduced varieties)

Looking at the face value, Ethiopia's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat...

[Ethiopian native species genealogy]

Long particles are found in all coffee growing areas in Ethiopia. From the actual proportion seen, there are more long particles in the western Jimma, including Limmu and Kaffa, and less in sidama or yirgacheffe.

Small granule species, the appearance is relatively round, the bean body is very small, mostly between 14-15 orders, this variety should be the most familiar to us. They can often be seen in sidama and yirgacheffe. I have also seen them in a harrar sample, and also in coffee beans sold locally by Jimma. Compared with other regions, sidama, yigracheffe and surrounding arsi, guji have more native varieties of these small grains.

[handling method]

Essel's coffee is processed in the following ways:

● sun, sun is the most traditional treatment, Harrar area due to special drought, there is no water for washing, all produced for sun treatment, other areas of Sidama, Yirgacheffee, Guji,Jimma are also produced by the sun

● water washing has higher requirements for treatment equipment, water resources and treatment plant environment than solarization, but it can also produce high quality coffee stably. All producing areas except Harrar have water washing treatment.

● honey treatment, in the past two years, we have seen items marked as Kochere honey treatment on the market. Let's put a question mark here.

[flavor characteristics]

● washing, citrus fruits, similar to lemons, oranges, oranges, grapefruit, sweet pomelo, the flavor varies from the obvious aroma of citrus fruits (peel), to the acidity of different strengths, from soft small oranges to medium-strength oranges, to the more refreshing acidity of lemon and grapefruit.

● sun, ripe yellow, red, black fruit aromas, similar to apricots, peaches, cherries, strawberries, cranberries (dried), blueberries (dried), plums, etc., accompanied by varying degrees of wine aromas, such as rum, whisky, and even red wine (beaujolais)

[Ethiopian coffee grade]

The definition of the grade of Essex coffee is complicated.

First of all, the Ethiopian Ministry of Agriculture has a department called Cupping and Liquoring Unit CLU, which is responsible for the quality approval of exported coffee, which includes the very important responsibility of grade definition; CLU existed before ECX.

Before the advent of ECX, for washed coffee, the export grade was G1 and G2; for sun-cured coffee, the export level was G3, G4, G4, G5, which means that the highest level of sun exposure was G3.

After the emergence of ECX, there is a redefinition of classification, and there is no difference in the classification name of washing, while the definition of sunlight appears for the first time G1, which is why Esser's sunburn is G1 and G2, while G3 begins to decrease slowly.

[nine boutique producing areas in Ethiopia]

Yejia Xuefei (boutique producing area): 1800m-2000m above sea level | Pastoral coffee system |

Yega Xuefei is affiliated to the Sidamo producing area, which is separated separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. Therefore, Yirgacheffe A, Wenago A, Kochere An and Gelena/AbayaA will be more expensive than B of the same name in the new Yega Sheffield rating system. In addition to washing and tanning, the recently launched semi-washed Yega Xuefei is also worth a try.

Sidamo (boutique producing area): 1400-2200m above sea level | Pastoral Coffee system |

The flavor is similar to Yega Xuefei, exquisite washing or sun-drying Sidamo, the same fragrance of flowers and oranges, the price is as good as Yega Xuefei. The varieties in the two producing areas are similar, with medium-sized beans but also small seeds of dwarf plants, which farmers often sell separately. Common Kurmie, poor disease resistance; Wolisho; tall and strong; Deiga, medium tree shape, these three species are the main force of the boutique tanning series Beloya and Aretha.

Liam (boutique producing area): 1200m to 2000m above sea level | Coffee system in pastoral, forest, semi-forest and planting fields |

The output is relatively small, and it is mainly exported to Europe and the United States, but it is not easy to buy in Taiwan, but it is very popular in Europe and the United States. there are three treatment methods: washing, tanning and semi-washing. Liam's body will be significantly less viscous, and the floral and citrus flavors will be inferior to those of Yegashifi and Sidamo, but with a hint of grass and black sugar, and bright acidity.

Hara (boutique producing area): 1500-2400 m above sea level | Pastoral coffee system |

Hara exclusive sun, is an ancient city in the east, but the city does not grow coffee, the so-called Hara coffee refers to the coffee produced by Haraji high and low in the Great Hara area. As the annual rainfall is only 1000 mm, all of them are treated in the sun. Hala caffeine is famous for its special aroma, which is typical of the early morning flavor in ancient times. she is tied with Yegashifi [double star].

If Hara's defective beans can be picked out, it is easy to drink berry aromas with slightly pleasant fermented aromas. However, due to various factors, the quality of Hara coffee is unstable in recent years, and the grading system is not true, so you must test or try it when you buy it.

Jinma (bulk commercial bean producing area): 1350-1850 m above sea level | Forest / semi-forest system |

Jinma is the capital of Kafa Forest or Kafa province. The English spelling is very messy. Most of the maps are jimma, but the coffee sacks are spelled into Djimmah. This is the largest coffee producing area in Ethiopia, accounting for 1 per cent of exports.

Kafa Forest is famous for its primitive wild varieties. Jinma is the distribution center of Kafa in this area. Farmers are used to picking and transporting the forest to Jinma, and then mixing hundreds of varieties together to sell as commercial beans, resulting in the aroma of many delicious varieties being masked.

Water washing boutique Jinma, although there is no Yega Xuefei orange fragrance and flower rhyme, the taste spectrum is also quite clean, similar to the Central American boutique. Commercial-grade boutique Jinma is very common in Taiwan, and luckily you can buy high-quality and inexpensive Jinma, which can drink the fragrance of lemon peel, which is not inferior to that of Sidamo. Overall, Jinma has a better flavor than Brazil's bulk commercial bean Santos, making it a good medium-to-low-priced formula bean.

Yilu Babo (bulk commercial bean producing area): altitude 1350-1850 | Forest / semi-forest coffee system |

This area is located in the west of Ethiopia, bordering Sudan, and is the most convenient producing area in the west. the complexity of coffee gene is only second to that of Kafa forest, beans are obviously larger than those of Yegashifi and Sidamo, low acidity, good viscosity and balanced flavor. Most of the coffee here is transported to Jinma to be mixed, rarely sold independently.

Jinbi, Liechuti (major commercial bean producing areas): 1500-1800 above sea level | Forest / semi-forest coffee system |

There are sun-washed and water-washed beans in this area, long-bodied beans similar to Hara, and a few boutique grades are quite popular in Europe and the United States. Most of the Hara, known as the poor, has a sour and fruity flavor due to Yilu Babo, with a bright flavor.

Tiebi, Bebeca (bulk commercial bean producing area): 500-1900m above sea level | Pastoral / forest / semi-forest coffee system |

The two producing areas are very close. Tiebi has an enterprise-managed coffee plantation in the north of Bebeca. In recent years, it has promoted the pastoral system and increased farmers' income, with an annual output of about 3000 tons. Both places have wild coffee, the yield is not high, the flavor is very different from Hara and Yega snow coffee, low acidity is the biggest feature, suitable for formula beans, sun and water washing.

Tana Lake (alternative production areas): 1840 meters above sea level | Forest system |

Monastery coffee, the annual output of the surrounding forest coffee is very small, less than 10 tons, in fact, can not be called the producing area, the lake area is full of Orthodox monasteries, churches, religious murals and myths, creating the most "divine" coffee in the world.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company goes to town to buy coffee beans collected by farmers.

Front Street Coffee Yega Sheffield Ding Ding Coffee beans

Representative Coffee: Yega Sheffield Fruit Ding Coffee

Baking suggestion

This bean is more suitable for shallow baking, which will highlight its clean taste, bright acidity and obvious return to sweet taste.

Machine: roaster Yang family 800N

Input bean temperature: 180 ℃

Yellowing point: 5 years old 39 percent 00 ", 149.9 ℃

Flashpoint: 8 hours, 39 percent 42 ", 183.8 ℃

After an explosion, the development of 1mm 39% 48 ", 193.5 ℃ came out.

Front Street Yejia Coffee Bean Roasting Record

[Front Street Cooking] Display

Filter cup: Hario V60

Water temperature: 90℃

Powder water ratio: 1:15

Abrasion: medium fine grinding

Brewing advice

30 g stewed for 30 seconds, 30g-125g-225g

Steaming with 30g water for 30s, injecting water in a circle to 124g with small water flow, stopping injecting water to 228g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 200 ".

Flavor description

Citrus, black tea, with the temperature changes under the cream, caramel, almond finish back to sweet and clear taste.

[Burundi: Heart of Africa]

Burundi is located south of the equator in central and eastern Africa. It borders Rwanda to the north, Tanzania to the east and south, Congo to the west and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of plateaus on the east side of the Great Rift Valley. The average altitude of the whole country is 1600 meters, which is called "Mountain Country". More than half of them sit on the famous Lake Tanganyika. The capital is Bujumbura. West lakeshore and river valley and east for tropical savanna climate; central and western tropical mountain climate. The annual average temperature is 20~24℃, and the highest temperature can reach 33℃. March to May is the heavy rainy season, October to December is the light rainy season, and other months are the dry season.

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, using traditional washing treatment to process coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas.

Front Street Coffee Burundi Heart of Africa Coffee beans

Representative coffee:

[water washing bourbon species in Turner Town, Blondie Road]

Degree of grinding: medium fine grinding

Filter cup: hario v60

Water temperature: 90 degrees

Gouache ratio: 1:15

Cooking suggestion

30 grams of steaming for 30 seconds, 30g-125g-225g

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 124 grams for sectional injection, when the water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor description: fresh aromas of kumquat and lemon, slightly sweet aromas of caramel and Brin also fill the whole cup of coffee, the fermented acid washed is very bright.

[Kenya: small cooperatives]

Kenyan coffee has obvious acidity, sweetness and dry wine aftertaste. The best of them is the taste and aroma of blackcurrant. The auction was held in Nairobi every Tuesday during the harvest season, leading to a price war for the best crops.

[Kenya 6]

Xin 'an Bu and Miao Lang

Most people love the bright acid and thick touch here, plus it is not far from Nairobi, there will be many foreign buyers visiting during the production season.

Niyeli

Bright blackberries and thick oils, with citrus and even floral aromas, the beans here are also a big part of Kenya's international reputation.

Chilin!

The flavor here is also bright fruit acid, with a medium oily feel and a delicate sweetness.

Ambu District

The flavor here is not as strong as Niel, balanced and clear, and the finish is mostly good.

Machacos District

This area is a latecomer, known for its clear acidity and delicate flavor, medium touch and delicate fresh finish, attracting many buyers in recent years.

Western Region

The flavor is very different from that of the central regions, attracting buyers with medium thick sweetness and mild flavor. Some washing fields in this area rely on hazelnut and mild fruit wind, and are also widely used by buyers who do not like bright acidity.

Most are produced by small cooperatives rather than large estates, wet treated and graded by bean size. Kenyan coffee is acidic (with a distinct aroma) and makes the taste brighter. Depending on which farm it comes from, it has berry or citrus flavors, sometimes alternating with spices. Some are bright and clean, while others have a wine-like taste.

Kenya produces a disease-resistant hybrid called Ruiru 11, but it lacks some of the best flavor characteristics of traditional coffee and is considered low-grade. They are still developing the beans in hopes of being as tasty as the natural crop.

Malawi is a small country in Southeast Africa between Mozambique and Zambia. The coffee is smooth, full and has a real taste. It rarely reaches the Western Hemisphere, so if you see some you should take the opportunity to taste it. You will find East African styles softer, more floral, sweet, delicate, and bright.

Front Street Coffee Kenya Azaria Coffee

Recommended coffee: [Asalia, Kenya]

Cooking parameters

Recommended method: filter cup v60

Water temperature: 90-91 degrees

Amount of powder: 15g

Powder / water ratio: 1:15

Grinding: medium and fine grinding

Washing and cooking technique

Stage extraction, 30 grams of water steaming for 30 seconds, small flow center around the injection of 125 grams of water, when the water level drops to 225 grams, the extraction time is about 2 minutes.

Flavor description: wet fragrance with ripe tomato and flower aromas, imported virgin fruit and black plum flavor, bright acidity, clean taste, medium body, outstanding middle sweetness, juicy, raspberry and yellow sugar on the finish, and green tea aroma.

[Rwanda: a land of thousands of hills]

Rwanda is divided into five major coffee producing areas, and the coffee produced in these five regions is slightly different in flavor and taste. Rwandan coffee tastes sour, but it has a lingering aftertaste. "Good coffee is like Chinese tea. It tastes sweet after drinking it." Starbucks, a well-known coffee chain, also imports some of its ingredients from Rwanda.

Coffee cultivation in Rwanda

Rwanda is known as "the country of thousands of hills". It has many mountains and plateaus throughout the country. Most of the areas have tropical plateau climate and tropical grassland climate, which is mild and cool. There are approximately 33,000 hectares of coffee plantations and 500,000 people engaged in coffee farming. Rwanda is one of the only countries in the world where you can enjoy the perfect balance between soil, altitude and climate. Rwanda has the unique conditions for growing Arabica coffee. Fertile volcanic soil, abundant rainfall and suitable temperature all year round make our coffee taste different.

The beautiful country of thousands of hills Rwanda has a long and rich culture for growing highland coffee, mainly high-quality Arabica coffee. Rwanda accounts for 20% of the total coffee production and is also very popular in the international market. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma.

According to Karuritwa, marketing and promotion officer of the Rwandan Coffee Association, Rwanda plans to export 3000 tons of coffee this year, further increasing coffee production to meet the increasing market demand. Starbucks, the world's largest coffee and beverage retailer, has also partnered with the Rwandan government to import Rwanda coffee, just as a brown pigeon flies from its cup against the line "Cup of Hope".

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color, with red apples, cherries, cinnamon and honey, high sweetness and balance, cinnamon, almonds and chocolate finish.

Front Street, Musioi, Western Province, Rwanda, washed bourbon

Representative coffee: [Washed bourbon at Musioi Treatment Plant, Western Province of Rwanda]

Abrasion: medium fine grinding

Filter cup: hario v60

Water temperature: 90 degrees

Water powder ratio: 1:15

Brewing advice

30 g stewed for 30 seconds, 30g-125g-225g

Steaming with 30g water for 30s, injecting water in a circle to 124g with small water flow, stopping injecting water to 228g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 200 ".

Flavor Description: Red apple, cherry, cinnamon and honey, excellent sweetness and balance, cinnamon, almond, chocolate finish.

Tanzania: Mount Gilimanjaro

In Tanzania, coffee is called kahawa (Kahawa). Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. In fact, the history of coffee here is quite long, and its coffee planting area is not small, with a total planting area of about 250000 hectares.

Although not as famous as Kenyan beans, its annual output is almost equal to that of Kenya, with an annual output of 50, 000 tons. The earliest Arabica seeds were introduced from R é union French island of Reunion and planted in Bayamoyo and Mogoro. Beans planted on the slopes of Kilimanjaro became the most successful coffee beans in 1893, and other varieties were introduced from neighboring Burundi in western Tanzania in the 1950s. At present, the main species account for 75% in high-altitude areas, but local wild coffee still appears one after another.

Unlike most African countries, coffee bags in Tanzania are not common jute bags, but rough fiber bags made from tequila leaves because the local government banned the use of jute bags to protect Tanzania's sisal industry.

| | planting variety |

The most common varieties of coffee grown in Tanzania are bourbon, tin pickup and Kent.

Bourbon (Bourbon)

Generally speaking, when we talk about bourbon species, we mostly mean red bourbon. Because after the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also say that [red bourbon] is planted in the bourbon at high altitude. it usually has a better aroma, while the acid is brighter, and it even tastes like red wine.

Iron pickup (Typica)

It has excellent taste and is recognized as a boutique coffee variety, but its yield is very low and it is vulnerable to rust, so more manpower management is needed. Tieka Coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is strong, but it is not resistant to light. The top leaf of the iron pickup is red copper, which is called red top coffee.

Kent (kent)

The Tibica hybrid, a hybrid of S288 and iron pickup, was found in the Kent Cafe Garden in Mysso, India in 1911, with high yield and rust resistance. The aroma of coffee is thicker than that of bourbon, and it has been introduced to new world producing countries such as Kenya and Indonesia.

| | handling method |

Raw beans in Tanzania are mainly washed.

Water washing is the most widely used treatment method at present, which uses the methods of washing and fermentation to remove the peel, pulp and mucous membrane.

Washing method: selecting → to remove pulp → fermenting → washing → drying → shelling → selection and classification.

| | rating |

Tanzania is graded in the same way as Kenya, according to the size and flavor of beans. The particle size is in the following order:

AA grade AA particle size (Screen Size) 17 Murray 18 size in AA Plus (AA+) cup with excellent quality (flavor, taste)

AB particle size (Screen Size) 15 Murray 16 size, accounting for the majority of production

C particle size (Screen Size) is smaller than that of AB.

TT blows lighter beans from AA and AB beans with an airflow filter.

T from C-grade beans, lighter beans blown by an airflow filter.

E Elephant Bean is a large mutant bean, also known as Elephant ear.

UG does not meet the above criteria

PB Peaberry, classified by appearance, independent of flavor weight

The flavor grades are as follows:

TOP 、 PLUS 、 FAQ

FAQ-- "Fair to Average Quality" will have some slight defective beans, but does not affect the flavor.

The taste of coffee:

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

Mount Mt Kilimanjaro, the highest peak in Africa, stands in the northeast of Tanzania, known as Trusteeship after World War I. it was once under British colonial rule and became independent in 1964. Bourbon strain coffee was first introduced and planted in 1893, raw beans were mainly treated with water washing, and high-quality high-altitude Tanzanian coffee was of good quality, just like Kenya has active and bright acid performance.

The coffee producing areas of Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, and the Songea-Ruvuma area where the Ruvuma river flows to the south. The style is slightly different due to the different growth topography. The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from that in the north near Mount Mt Kilimanjaro.

Mount Kilimanjaro is in the northeast of Tanzania, the largest coffee producing area in Tanzania, which accounts for 75%. In general, coffee beans in Tanzania have extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers grow coffee 85% of the total, while local coffee farmers grow coffee at an altitude of 1300-2000m. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has two national characteristics, thick body, good fruit and flower aroma, so it is worth a try. Coffee belongs to dicotyledonous plants. Generally speaking, there are two pairs of coffee seeds in a coffee cherry fruit, which is what we call coffee beans.

Raw beans on display in front street coffee

Compared with pair of flat-sided beans, also known as caracol or caracolillo, it means little snail in Spanish. The production of round beans, botanically, is said to be due to uneven pollination (Arabica coffee is a self-pollinating plant, and if a coffee flower has only one ovary or only one ovary has successfully pollinated, it can only produce one seed). Or uneven nutrition during growth (usually more likely to occur in the coffee fruit growing at the end of the coffee tree), the nutrients are absorbed by only one of the cotyledons Only the cotyledons that get the nutrients and continue to grow grow into a single oval, oval-shaped coffee seed, hence the name of the round bean. Normally, the proportion of round beans produced by coffee plants is about 3 to 5%, which is relatively rare, and because the shape and size of coffee beans are different from those of normal coffee (flat) beans, round beans are often singled out and sold independently.

Raw beans on display in front street coffee

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the rich volcanic soil, it has the sweetness of mineral water.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

Coffee growing areas in Africa-Tanzania Coffee is produced in the soil-rich East African Rift Valley and is an outstanding representative of high-quality coffee from this region. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas. This coffee tastes great whether it's a hot drink or iced coffee. With oranges or berries, it can show its bright flavor.

Qianjie, Kilimazaro, Tanzania, washed by the volcano.

Representative coffee: [washing bourbon from Mount Kilimanjaro, Tanzania]

Degree of grinding: medium fine grinding

Filter cup: hario v60

Water temperature: 90 degrees

Gouache ratio: 1:15

Cooking suggestion

30 grams of steaming for 30 seconds, 30g-125g-225g

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 124 grams for sectional injection, when the water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor description: apricot fruit, nuclear jujube, spice, malt chocolate. Using water washing treatment, it has a soft acidity similar to Kenya Coffee, pleasing low-key acidity, round taste and medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, the overall quality is similar to that of Kenyan coffee. In addition to the lingering finish, it also has both fruit aroma and acidity, which is weaker than Kenya coffee and is a milder coffee.

[South Africa: Bolivia]

South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, impressive.

The advantage of Bolivian coffee lies in its high altitude and excellent varieties of coffee, where the traditional Tibica and a small amount of Kaddura are highly valued in the world market. In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 18000 miles, 2670 meters above sea level, and the Arabian washed coffee beans are exported to Germany and Sweden, which are not the best in taste today and have a bitter taste.

Lake Titicaca, located on the Coaya Plateau on the border between Bolivia and Peru, is the highest and largest freshwater lake in South America, one of the highest large freshwater lakes in the world, the highest navigable lake in the world, and the third largest lake in South America (after Lake Maracaibo and Patus lagoon).

South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, impressive.

Bolivia's high-quality estates, very high altitude, perennial low-temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and honey are very persistent

The process of making Bolivian coffee by baristas on the front street

In front of the street, Bolivian water washed iron Bica.

Representative Coffee: [Bolivian Water washed Iron Bika]

Degree of grinding: medium fine grinding

Filter cup: hario v60

Water temperature: 87 degrees

Gouache ratio: 1:15

Hand-to-hand suggestion:

It is recommended to use 15g powder at 87 degrees water temperature, ratio of water to powder at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grinding), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, wait for powder bed water to half, then water injection, slow water injection until 230g water, not in the tail section, extraction time 2Rd 00s.

Flavor description: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance are also eye-catching. The herbal aroma of Yuyun is also quite charming.

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