Introduction to the flavor characteristics of Ethiopian coffee Gemma coffee

The Ethiopian coffee producing area is 1400-1800 meters above sea level, and Lim continues to the south to reach the Gemma producing area. This area is the main body of Kafa forest, specializing in commercial beans, the annual export volume 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. The Ethiopian Gemma is close to the complex wildness of Harald in style, with a slightly bitter taste, low acidity, a warm and thick taste and a delightful sweetness of rock candy. The bean shape is medium to large, oval, thick, moderate acidity and comfortable taste.

[specification] G4

[treatment] solarization

[cup taste] slightly sour, full and complex

[Gemma, Ethiopia]

Country: Ethiopia

Treatment: insolation

Production area: Gemma Djimma

Altitude: 1800m

Variety: local native species taste, special fruit aroma (similar to soil or grass)