Where does tomoca coffee come from in Ethiopia? what is the characteristic flavor of tomoca coffee?

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Walking footsteps set foot in Africa for the first time and went to Ethiopia!

When it comes to Ethiopia, most people's first impressions are famine.

But in fact, the last great famine was 30 years ago. In Ethiopia, the problem of famine is not as serious as it was then, and some minor famines occur occasionally because the weather is too dry (such as 2017).

In addition to famine, some people's impression of Ethiopia should be: coffee!

Common hand-brewed products in coffee shops: Sidamo, Yega Chuefei, hand-made, these raw beans are all from Ethiopia, and Ethiopia is also the birthplace of coffee all over the world.

Legend has it that coffee originated in the town of Kaffa in southwestern Ethiopia. One day, when a shepherd was herding sheep, he found that the sheep suddenly became very excited, so he observed the movements of the sheep and found that the sheep became particularly excited only after eating the fruit of a certain kind of tree.

Driven by curiosity, he tried to eat the fruit, got a refreshing effect, and named the fruit after the town where he lived. from then on, coffee came into the life of all mankind.

The best coffee shop in Ethiopia is tomoca Coffee, which was founded in 1953 and is the first Ethiopian company to roast coffee beans with an emphasis on boutique technology. where does the raw material come from? The town of Kaffa, where the coffee is produced, of course!

Starting from the town of Kaffa, gradually collecting beans from Sidamo and other Ethiopian plateau coffee producing areas, why choose beans from the plateau region? Because beans growing in these plateau areas have excellent climatic environment and fertile soil, the sour and aroma of coffee beans are particularly obvious, creating the best flavor of tomoca coffee!

(the true face of TOMOCA coffee)

A small Tomoca store retains a large storage space. The main beans sold are "heavy-baked Arabica mixed beans" and "medium-baked single beans". Occasionally, I have the opportunity to buy light-baked beans. When I take guests shopping, I mainly recommend baked beans, because the flavor is relatively simple!

(tomoca Coffee's small storefront bar)

Happy to buy Ethiopia's best beans, home how to cook the best taste?

Because the coffee utensils at home are still complete, so I have tried a total of:

1. Metal strainer hand punching

two。 Flannel strainer hand flushed, Pegasus bean grinder 3.5 powder

3. Mocha pot (not recommended)

4. French filter kettle (also not recommended)

5. Pot-brewed coffee, Pegasus bean grinder 2.5 powder

I personally tested the above methods, and I like the fifth way to taste coffee in a pot, perhaps because this method is closest to the "coffee ceremony" in Ethiopia.

The so-called coffee ceremony is a unique way of hospitality for Ethiopians. Take a look at a picture first.

(coffee ceremony in the restaurant)

The hostess of the family is responsible for the coffee ceremony, and then put the cup on the short table, first "bake" the raw beans with charcoal fire on the spot, and let the guests smell the incense first, and then boil the water + grind the beans (the real traditional method is to use charcoal fire. Just like the lady in my photo), but because the firepower is so small, the water will boil for a long time, while everyone is waiting, the hostess will light her own herbs. Make incense, let everyone relax and wait, after the water boils, pour the ground powder into the pot, boil for a while, then begin to pour out the coffee, sub-pack it to the guests, the first cup must be the strongest, drink cup after cup, cup after cup, usually need to drink three cups, especially the third cup is the host's best wishes to the guests, must be finished!

Just because the cooking method of pot-brewed coffee is closest to the taste of coffee brewed by local people, and the taste is purer than any other cooking method, according to the recommended powder-to-water ratio written on the package of Tomoca coffee beans, "10 grams of coffee, corresponding to 180ml water, do not use boiling water when brewing, use slightly cooler water to brew, you can retain the taste of coffee."

Although tomoca coffee is the best coffee bean we can bring back to Taiwan from Ethiopia, it can't compete with any traditional coffee shop in Ethiopia when it is brewed.

(coffee from small cafes on the streets of Ethiopia)

When it comes to this kind of roadside coffee shop, it is a small space with a very simple tin roof and super simple pillars, but the coffee made by such a simple shop is surprisingly delicious!

The taste of the coffee is very pure, and you can also get a very sour taste. The small pieces of vanilla attached to the cup are thrown into the coffee, which is quite magical. After the leaves go down and rinse, the coffee has more flavor levels, in addition to the original sour taste. It adds a delicate fragrance, and the power of Huigan is stronger after the entrance, completely beating the coffee I drank in any so-called high-end restaurant!

If you have a chance, you must try!