What are the characteristics of Ethiopian coffee beans? what is the meaning of Ethiopian new candle? what is its flavor?

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A brief introduction to the New Candle Coffee in Xida Moguji, Ethiopia, Qianjie

Ethiopia is recognized as the birthplace of coffee, which is true, but some explanation is needed. The coffee industry has long regarded Robusta as an ugly sister of Arabica, and it wasn't until an interesting genetic discovery that scientists once compared their genetic sequences and found that they were not siblings or cousins at all. Robusta was actually one of Arabica's parents. The best possible birthplace of Arabiya is in southern Jiangsu, where Robusta cross-pollinated with another coffee tree, Eugene Nordis, resulting in a brand new Arabica.

It did not flourish until it spread to Ethiopia. People here began to use coffee fruit as a fruit rather than a drink at the beginning of the period. Yemen was the first country to use coffee trees as a plant, but Ethiopia started collecting wild coffee fruits even earlier.

Coffee may have been exported from Ethiopia as early as the first few years of the 17th century, when official cafes appeared in Yemen and the Middle East. At that time, European businessmen would be rejected even if they were interested in buying. The Ethiopian coffee boom began to fade as coffee cultivation began to appear in Yemen, Java and the Americas. At that time, Ethiopian coffee actually came from wild coffee trees in Kaffa and Buno areas, not coffee farms.

Ethiopia once again attracted attention in the early 19th century, when historical documents recorded the export of 10,000 kilograms of coffee from Enerea (present-day Ethiopia). By the 19th century, Ethiopia had two different grades: Harari coffee (grown around the town of Harrar) and Abyssinia (wild coffee grown outside the former). Because of this, coffee beans from Harrar have long been popular, not only popular, but also famous for their high quality.

As a sunburned coffee bean, the candle can achieve almost water-washed purity. Ethiopia's unique geography and climate give the coffee a high degree of sugar and charming flavor. Selected by the Wang Li Coffee World Champion team, this new candle is clean, multi-layered fruit, bright acidity and floral flavor, cup test flavor: clean, pineapple, strawberry, peach, multi-layered, fruit, dried cherry, bright acidity, flowers, blueberries, blackcurrant, jasmine. With an average score of 89 in the SCA cup test, it is a kind of coffee bean loved by coffee players.

Ethiopian new candle

Origin: Sidamo Guji

Altitude: 1800-1950m

Treatment: insolation

Flavor: pineapple, strawberry, peach, blackcurrant, blueberry

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