Introduction to the production area of Jima, Ethiopia: the flavor characteristics of coffee beans in Jiafa Forest Solar Masuo Cooperative

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This time we chose a sun Maso from the new growing season of Ethiopian coffee, from a small farmers' cooperative in Jima region. More than 300 farmers came from nearby villages and tribes, all speaking different dialects, different religious beliefs and living habits, but this did not prevent them from joining this cooperative and working together to pick and deal with fresh coffee fruits. They are connected because of the coffee.

Ethiopia Coffee producing area: Gemma jimma (djimmah Gima)

Ethiopia Coffee recommended: (Ethiopia) famous coffee: Yirgacheffe, Harald (Harrar), Sidamo sidamo; and Djimmah are also good, taste balanced, is an affordable African mocha beans.

Forest coffee, which grows in the natural environment and shaded by natural forest trees, has sufficient plant change mechanism to resist the threat of diseases and insect pests, high yield and high quality aroma and flavor. Forest mocha beans account for only 10% of the total coffee production. Gemma jimma (djimmah Gima) Mocha, southwest of Ethiopia, is in the heart of Ethiopia's world coffee birthplace, and with wild forests, it feels a bit like a coffee pilgrimage.

The Jima mocha washed in Ethiopia looks very clean, but somewhat untidy, while untidiness is a nightmare of baking, which is always uneven in depth. In order to appreciate the original flavor, try not to pick too much, so as not to affect the overall taste.

Because they are new coffee beans with high water content, they need to be roasted a little deeper, using low heat to bake city in the city, the surface is slightly oiled, and the beans are brown. After baking, Gemma feels crisp and loose after grinding, and it takes a long time to finish the last point of grinding. It may be that the beans are light and not easy to get down.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.

Washed Ethiopian Coffee Wild djimmahji Mamoca Coffee, under the wild appearance, is the gentle heart; it is indeed a relatively high quality low acidity coffee.

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