Analysis of the roasting of Ethiopian Gemma Mocha Coffee. How to drink Gemma Mocha Coffee beans?

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Ethiopian Coffee-Gemma jimma (djimmah Gima)

Ethiopian Coffee (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.

Jima mocha, washed with Ethiopian coffee, 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.

After pulling 1400 MULTHUE 1800 meters, Lim continued south to reach the Gemma producing area. This area is the main body of Kafa forest, specializing in large commercial beans, annual exports of more than 60, 000-80, 000 tons, accounting for 1/3 of Egypt's output, is the largest producing area.

Gemma is sun-dried beans, which is very common in our market, also known as Ethiopian mocha, but its price is much lower than that of Harald mocha. Jima production area is famous for its many varieties, coffee quality and flavor are also extremely changeable, lucky to be able to buy good goods at a low price. The quality of Gemma, tangerine and sweetness are as good as the higher-priced Sidamo, but you can't expect good luck every time. Although Gemma is treated in the sun, the coffee beans are less fruity, sunny and even earthy, which should be related to the lack of rigor. For every penny, bulk commercial beans will inevitably be mixed with good beans and bad beans. But do not underestimate the potential of Gemma to develop high-quality beans, because there is a Kafa forest as a base, so there is no lack of excellent varieties, as long as the sun production process is improved, the quality will certainly improve rapidly.

Gemma is the capital of the Kafa Forest, to the south to the Gbarnga, the capital of the ancient Kafa Kingdom, which is famous for its wild coffee. During the seven-year summer vacation of ○⊙, the Egyptian authorities announced that natural low-caffeine coffee trees had been planted on a large scale. The low-caffeine varieties that have attracted worldwide attention were found in the Kafa Forest and added a lot of topics to this area.

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