Ethiopian coffee bean native species of coffee bean producing area description of taste and flavor

[Ethiopian coffee producing area]

There are nine major coffee producing areas in Ethiopia: Sidamo, Yegashefi, Hara, Gemma, Lim, Iruba, Gimbi (Lekanti), Tibby, and Bebeca. Among the nine major coffee producing areas in Ethiopia, the most famous are Yegashefi, Sidamo and Harald, and there are also small producing areas in the large producing areas, such as Cochel and Arica in the Yegashafi producing area, and then there are smaller village producing areas. The coffee plantation in Ethiopia is not obvious, so it is generally divided into large producing areas, small producing areas, village producing areas and washing plants.

Yejia Xuefei: 1800 Muhami 2000 meters above sea level | Pastoral coffee system

Yega Xuefei is affiliated to the Sidamo region. Because of its unique flavor, rich and complex fruit aroma, it became popular almost overnight, causing Ethiopian coffee farmers to take pride in the flavor of their own coffee. So it was separated out separately. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. Therefore, YirgacheffeA, Wenago A, Kochere An and Gelena/AbayaA will be more expensive than B of the same name in the new Yega Sheffield rating system.

Ethiopia Yirgacheffe Natural Boyefi G1

Sun Yeri Bori Coffee Orchard

Country: Ethiopia

Production area: Kochere, Polly Village

Treatment: insolation

Variety: native species (Heirloom)

Altitude: 1900-2000 m

Baking degree: medium and shallow baking

Flavor description: dried peach, sweet orange notes and orange fruit, cocoa, rich acidity, full aroma, smooth and delicate

Brewed in 89 degree water, it has strong aromas of berries and fruit wines. At first, strong aromas of strawberries and blueberries are accompanied by tropical fruit aromas such as passion fruit and mango, with aromas of apricot, peach and grape juice in the middle. Floral, peach and berry aromas run through the whole taste buds, solid and juicy.

Sidamo: 1400 meters above sea level: 2200 meters above sea level | Pastoral coffee system |

Sidamo, located in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level, just south of the capital, is usually sweet and preferred by most people.

The flavor is similar to Yega Xuefei, exquisite washing or sun-drying Sidamo, the same fragrance of flowers and oranges, the price is as good as Yega Xuefei. The varieties in the two producing areas are similar, with medium-sized beans but also small seeds of dwarf plants, which farmers often sell separately. The common varieties here are Kurmie, which has poor disease resistance; Wolisho;, which is tall and robust; and Deiga, which is of medium tree shape.

ETHIOPIA,SIDAMO,Drima Zede

Ninety + candles

Guojia: Ethiopia Ethiopia

Production area: 90+SNNP, Sidama (Sidamo)

Sea pull: 1750-2000 meters

Treatment method: sun treatment method Natural Process

Variety: Ethiopian native species Ethiopian Heirloom

Baking degree: shallow baking Light Roast

Wind: floral aromas, nectarines, tropical fruits, blackberries, blueberries, plums, cream, cinnamon

Acidity: medium to high

Harald: 1500-2100 m above sea level | Pastoral coffee system |

Located in the eastern highlands of Ethiopia, it is also an ancient trade center and an important Islamic shrine (at its cultural peak in the 15th and 16th centuries), connecting East Africa and the Arabian Peninsula. Its geographical location and its importance as an economic and cultural center made it prominent in the earliest transportation and trade of coffee, injecting a sense of historical solemnity into coffee.

Harald coffee trees grow at an altitude of about 1500-2100 meters above sea level. they were still wild on the slopes before the first century. When baked, they will have a strong smell of chocolate, wild taste with moderate acidity and rich texture, is a very typical mocha flavor. Good Harald beans with jasmine, and similar to the aftertaste of fermented wine, today's Harald still uses the traditional sun method to deal with raw beans. But it is generally difficult for us to drink Harald because it has long been bought by Arab tycoons in the Gulf countries.

Djimmah: 1340m above sea level; 1,830m above sea level | Forest-semi-forest coffee system |

Gemma Coffee grows in the Illubabor and Kaffa regions of Ethiopia, between 1340 and 1830 meters above sea level, and produces and exports about 60, 000 tons of coffee each year. Djimmah is also known as JimmaCoffee.

Gemma's coffee tends to grow between 1340 and 1830 meters above sea level, which provides an ideal climate for coffee growth, and plants can also be protected by forest trees from the noon sun, which also helps maintain moisture in the soil. The town of Gemma is actually quite small, but Gemma coffee accounts for most of Ethiopia's coffee exports, accounting for almost 50%.

[Gemma, Ethiopia]

Country: Ethiopia

Producing area: Gemma

Altitude: 1800m

Treatment: insolation

Variety: native species

Dry aromas of jasmine, with aromas of roasted peanuts, wet aromas of fermented wine, acidity of lime, lemon, citrus and carambola, sweet berries in the middle, and some grapefruit peel and black tea at the end.

Limu: 1,850 meters above sea level in Murray 1900m | Forest / semi-forest coffee system |

In Lim, local coffee farmers grow it in a 100% organic way. Soil is Vertisols soil. Plant between 1850 and 1900 meters above sea level.

The output of lim is low, and it is mainly exported to Europe and the United States. It is not easy to buy in China in the past, but it is very popular in Europe and America, and its fame is second only to Yega Xuefei. Lim's taste spectrum is different from that of Sidamo and Yega Chuefei: its body is thinner, and its floral and citrus aromas are inferior to those of Yega and Sidamo, but with a hint of grass and cocoa and sandalwood.

Ethiopian Lim G2 washing

Ethiopia Washed Limu G2

Country of origin: Ethiopia (Ethiopia)

Producing area: Limu producing area

Variety: Heirloom (native)

Producer: local coffee farmers in Limu

Altitude: 1850 Murray 1900m

Grade: washing G2

Harvest time: October of each year to February of the following year

Soil: Vertisols soil

The aroma of fresh grass and sour apples thickens the taste of coffee, with an aftertaste of cocoa and berries.

Yilu Babo (bulk commercial bean producing area): 1350 above sea level, Mueller 1850 | Forest / semi-forest coffee system |

This area is located in the west of Ethiopia, bordering Sudan, and is the most convenient producing area in the west. the complexity of coffee gene is only second to that of Kafa forest, beans are obviously larger than those of Yegashifi and Sidamo, low acidity, good viscosity and balanced flavor. Most of the coffee here is transported to Jinma to be mixed, rarely sold independently.

Jinbi and Leikengti (major commercial bean producing areas): 1500 Murmur1800 above sea level | Forest / semi-forest coffee system |

There are sun-washed and water-washed beans in this area, long-bodied beans similar to Hara, and a few boutique grades are quite popular in Europe and the United States. Most of the Hara, known as the poor, has a sour and fruity flavor due to Yilu Babo, with a bright flavor.

Tiebi and Bebeca (major commercial bean producing areas): 500m above sea level; 1900m above sea level | Pastoral / forest / semi-forest coffee system |

The two producing areas are very close. Tiebi has an enterprise-managed coffee plantation in the north of Bebeca. In recent years, it has promoted the pastoral system and increased farmers' income, with an annual output of about 3000 tons. Both places have wild coffee, the yield is not high, the flavor is very different from Hara and Yega snow coffee, low acidity is the biggest feature, suitable for formula beans, sun and water washing.

Tana Lake (alternative production areas): 1840 meters above sea level | Forest system |

Monastery coffee, the annual output of the surrounding forest coffee is very small, less than 10 tons, in fact, can not be called the producing area, the lake area is full of Orthodox monasteries, churches, religious murals and myths, creating the most "divine" coffee in the world.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company goes to town to buy coffee beans collected by farmers.