How to drink the local Ethiopian native coffee?

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When the whole world is a crazy geisha Geisha, Ethiopia has born a very powerful coffee in recent years, called Bouchabel-Peony. In 2016 and 2017, it won the championship of Ethiopia's domestic competition tanning group with this bean, and won the African championship of the all-African regional coffee competition in 2018. Recently, China was named after the Edo era prostitute "Sakuran". The bean hunter tested the bean in the cup like opening a perfume bottle to take a sip, and it tasted like chewing wild ginger petals, so the bean was nicknamed "Peony" after the king of flowers.

Bucha Abelle "Peony"

Coffee, with a very unique floral aroma and a saturated lotus rake, litchi, sweet peach, full of fresh camellias, full of floral aroma and sweetness, such a comfortable flavor. If you really need a loud nickname, you will use "Peony" as an alias, which is also the extremely elegant and elegant flavor after drinking this coffee. The king of flowers is well-deserved.

Bucha, Belle. Ethiopia's local language means "NEW". In this ancient country with a population of more than two thousand years, it blocks the road to Asia through the Great Rift Valley of East Africa, but new virgin land is still found waiting to be developed on this plateau from time to time. Compared with the millennium culture, this is quite a newly developed land.

Native coffee in the pristine deep forest

Bucha Abel is a small village called by the primitive forest tribe, which is extremely high in the Hambela area of Guji district, located in the southeast of Ethiopia, with a population of about 30,000. this small village is like most Ethiopian coffee gardens, growing up in wild primeval forests, where coffee farmers have passed on from generation to generation and grow native bananas. The native coffee trees are interspersed and planted in the banana forest. Most of the village is owned by the DEMSE family, and cattle, sheep and horses are raised in the original forest.

Coffee gene bank

Ethiopia, the earliest birthplace of coffee in the world, is also known as the worldwide coffee gene bank, where there are many unknown coffee varieties and very special flavors. The local coffee association collectively calls these native coffee Heirloom. During the coffee visit, I was always very excited to see the different growth posture and bean shape of these native species. This time, because she grew up at a high point of 2300m in GUJI, the air was cool and cold, so the bean was small and looked like a little mocha. The beans were very hard. When heated to 190 degrees, the explosive aroma produced by the explosion was very unrestrained, and the little beans were pregnant with a lot of energy.

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