What are the producing areas of mocha coffee? what are the flavor and taste characteristics of Ethiopian mocha coffee?

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Ethiopian mocha coffee has a unique wild flavor and refreshing aroma, coupled with sweet bitterness, rich and smooth taste, sweet fruit can also be found in the aftertaste.

Ethiopia, the birthplace of coffee, was also the birthplace of the Suoman dynasty. The streets of Harra in eastern Ethiopia are surrounded by medieval stone walls with five doors, and the houses here are bungalows, plus several Muslim churches, an Arab area.

Harra Mocca is planted on a mountain about 2000m high. When the coffee fruit is completely dried on the coffee tree, it is picked from the tree one by one by hand. Due to the volcanic ash soil and the environment with considerable temperature changes and a good slope to receive complete sunshine, it has excellent sour and sweet taste, as well as a typical mocha odor.

Introduction of mocha coffee producing area

Ethiopia's wild coffee trees are home to coffee beans grown in Arabica all over the world. Ethiopia is located between the equator and the Tropic of Cancer, neighboring Kenya, Sudan, Somalia and Djibouti. Unlike other African countries, Ethiopia has always maintained its independence and has not been ruled by European countries.

Arabica coffee was first found in Ethiopia's Kaffa province and was transplanted to Yemen in the 14th century and was discovered by the Dutch. The Dutch also brought coffee seeds to Ceylon, Indonesia and other places in the 17th century.

So far, the planting method has not changed much. Most coffee trees are still planted in the most primitive wild way. The main planting areas include Harrar, Sidamo, Yirgacheffe,Djimma and Gimbi. Longberry Haar is similar to mocha and is usually used to replace mocha, also known as Isopia Haramoca. Haramoca is mainly sun-dried. It has high acidity, full-bodied, mild, strong taste, high yield and pleasant aroma. Another producing area, Yirgacheffe, is washed with water and has a charming flower aroma and a variety of sour flavors such as lemon. As for wild Arabica coffee trees still growing in Djimma and Gimbi in the southwest, coffee beans are picked up directly from the ground. In recent years, attention has been paid to improving the methods of harvesting and handling beans, and coffee production has also expanded. However, coffee beans produced by wild coffee trees are still washed with wood mortar and other primitive methods.

The grade of Ethiopian coffee is distinguished by the number of defective coffee beans.

Grade 1 = 0,3 defective beans (per 300g raw beans)

Grade 2 = 4% 12 defective beans (per 300g raw beans)

Grade 3 = 13,25 defective beans (per 300g raw beans)

Grade 4 = 26045 defective beans (per 300g raw beans)

Grade 5 = 46090 defective beans (per 300g raw beans)

Grades 1-3 are washed beans, and grades 4-5 are sun-treated beans.

Product name: Ethiopia Halamoca Coffee Ethiopia Star Harra Grade4

Baking: Hottop city (the first bean of the second explosion, 19,39, and 30) 2009-02-01

Grinding: medium (Little Eagle 3) 18g

Brewing: filter paper\ hand flushing

Amount of brewing: 360cc

Flavor analysis of mocha coffee: dry aroma with a little wine flavor; wet fragrance to the nostrils; acid brightness obviously changed to slightly bitter sweet; very rich flavor changes and lasting aftertaste