The origin of Ethiopian coffee

The secret of Ethiopian coffee beans: coffee was not originally called coffee. In Ethiopia, there is a province called Kafa province, which produces a kind of plant fruit, which has mellow, sweet, fruity, sour and bitter flavors, and has a refreshing and calming effect after eating. European colonists brought the plant to Europe when they plundered the African continent. At the same time, Arab countries also spread the plant to Central Asia and Southeast Asia. Over time, people have harmonized this plant, which is rich in the African province of Kafa, and called it coffee.

Coffee is not only bitter, but also sweet, sour, mellow and fragrant. According to the origin, mellow and sour taste is different. Bitterness is the taste of caffeine, although it has been cultivated and propagated for thousands of years. Mellow is the taste of fat and protein in coffee after baking, which is a bit like the mellow of our minority buttered tea. The sour taste is tannin, and yes, it is the kind of thing rich in red wine. Sweetness is the role of plant fructose produced by coffee in the process of roasting and coking, and the degree of sweetness varies according to varieties and production processes. Blue Mountain Coffee, the second most expensive coffee in the world, is famous for its rich flavor, strong sense of hierarchy, sparse production and high price caused by the monopoly of some trading companies. China has no record of importing Blue Mountain before 2008, at least the customs has no relevant import information. There is no denying that China has authentic Blue Mountain coffee, either brought by private individuals or smuggled. Therefore, when you taste the Blue Mountain in the cafe, you should pay attention to the fact that the merchants with a better conscience can say the Blue Mountain flavor, which means using many different varieties of coffee beans to match the Blue Mountain flavor.