Brief introduction of Ethiopian Jimamoca Coffee Bean Flavor Baking and brewing method in the producing area of Moka Coffee Bean

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Name: Gima Mocha Coffee Mocha Djimmah G5

Country: Ethiopia Ethiopia

Production area: Djimmah

Grade: G5

Treatment: insolation

Variety: Arabica

When you first come to a cafe, if you don't know what to drink, it's probably not too bad to have a cup of mocha. Mocha is an old port in Yemen, specializing in exporting coffee from Yemen and Ethiopia to all parts of the world, so people are used to calling the coffee in these areas mocha coffee. Even though the port of Mocha has been abandoned due to sediment deposition, the names "Yemenmoka", "Harra Mocha" and "Ethiopia Biagima Moka" are still in use. In addition, although these producing areas have a wide variety, most of them have a similar taste of cocoa, so many people classify them as "mocha beans". Also because of the special cocoa flavor of mocha beans, it was later cited as "coffee seasoned with chocolate sauce (and milk)" as mocha coffee.

Djimmah is the largest producer of Ethiopian coffee beans, ranking first among the eight largest producing areas, about 3000 feet above sea level. Jima's coffee beans also belong to the small type, which is currently the most widely used species of mocha. there are many and miscellaneous coffee species, and most of the treatment methods in the harvest process are traditional sun treatment, so the appearance of raw coffee beans is not stable, but it is a good coffee with good quality and low price. Gimamoca has a unique taste of cocoa, slightly bitter but unique, soft and not strong on the palate, with special aromas of fruit and grass, medium to low acidity and a hint of red wine. The taste of medium and deep roasting is quite smooth, with a little but palatable bitterness, good taste, good consistency, good flavor with milk, cream or iced coffee.

The grading system of Ethiopia beans is not distinguished by size, but by production process and quality. G1 and G2 are reserved for water-washed beans, and G3, G4 and G5 are solarization. Because the defective rate of sun-dried beans is higher than that of water-washed beans, and the quality control efficiency of sun-dried beans is lower than that of water-washed beans, G4 and G5 are the main products. Sun beans are a traditional process according to the country, which is directly dried by the whole coffee fruit. in the process of sun drying, the slightly fermented aroma of the pulp seeps into the coffee beans. When the beans are well roasted, they taste rich and fruity. If the quality is poor, the miscellaneous flavor will outweigh the fruit aroma. Washing beans is to remove the pulp first and then go into the pool to wash and ferment, so there is no fruit aroma but good acid quality, each has its own preferences. G5 is a wild forest coffee in Ethiopia, so it is mixed, but it is a concentrated global coffee flavor spectrum, often with surprises, which is a pleasure that other coffee producing areas do not have.

Mocha coffee cup test

Fragrance: chocolate, peanut powder, almond

Aroma: peppermint, Herb juice, wood flavor, Shenpei tea

Flavor: slightly bitter citrus with sour wine, greasy, sweet aftertaste, obvious cocoa chocolate flavor

Mocha coffee is suitable for roasting: 6 optional roasting degree 3 ~ 8