Introduction to the characteristics, flavor and taste of Ethiopian coffee beans

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Ethiopia is known as the "cradle of mankind". Legend has it that coffee was discovered by an Ethiopian shepherd named Kaldi, who discovered the coffee tree when his sheep became energetic after eating a bright red berry. Whether the legend is true or not, one thing is certain: coffee can be traced back to Ethiopia.

Ethiopia is the birthplace of the famous Arabica coffee beans, of all the producing areas, Hidamo and Yegashafi are the most outstanding, and people have maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after thousands of years of evolution and adaptation. Ethiopian coffee is mostly washed beans, full-bodied flowers, smooth and subtle, as well as strong chocolate and fruit aromas.

Ethiopian coffee, which grows in the natural wild environment, is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the soil. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.

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Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by farmers or cooperatives. Coffee trees are naturally scattered in forests, countryside and backyards. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".

It comes from Ethiopia, where coffee originated in the world, and grew up in Arabica in Sidamo province. Like coffee in most African countries, Sidamo is also a small gray bean. compared with the most famous Yega Chuefei, the washed Sidamo taste is full-bodied, with spices, wine or chocolate-like flavors and flowers. In addition, the unique "cleanliness" of water washing is also added, and the bright acidity that water washing brings to coffee is loved by coffee lovers.

While Ethiopia washed Sidamo, it has the sour and elegant taste that can only be felt in high-end champagne. the rich fruit aromas contain aromas of citrus and blueberries, with rich and distinct aromas of grapes and chocolates.

In addition, its sour taste can be used as the main source of sweetness in espresso (the combination of sugar and acid increases), and it can also be used as a base for blended coffee and good Espresso.

In the past, Yejia Xuefei, who used to make coffee in the street, used to wash Waka, Kocher, Red Cherry in the Sun, Sakuran and Candlestick in aricha; Sidamo. These two producing areas are the famous fine coffee producing areas in Ethiopia, and the coffee flavor and taste are excellent.

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