What are the flavor characteristics of Ethiopian coffee beans A brief introduction to Arabica coffee beans

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Qianjie-introduction of Ethiopian Coffee beans and Arabica Coffee beans

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always 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 more than a thousand years of evolution and adaptation. Ethiopian coffee grown in a natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and is the most direct and full expression of the local environment.

It is worth mentioning that most of the coffee in Central and South America is imported, but Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.

Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. The rich and complex fruit aroma makes coffee beans become popular internationally almost overnight, becoming the hot target of experts, and the price is not cheap.

In the field of boutique coffee, there are also coffee from five other small places, namely, Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essesidamo or Harald coffee (Either Sidamo or Harrar coffee).

Harald Coffee (HarrarCoffee) comes from the eastern highlands of Ethiopia, with medium bean size, green yellow, medium acidity, full alcohol thickness and typical mocha flavor (mochaflavor). It is one of the most famous coffee in the world.

Wollega (Nekempte) coffee comes from the west of Ethiopia, with medium to large beans and is famous for its fruity flavor. The color is green and brown (greenish,brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products.

Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.

Sidamo coffee (SidamaCoffee) has medium bean shape and green gray. Hidamo washed coffee is known as sweet coffee (sweet coffee) because of its balanced taste and flavor. it has delicate acidity and good alcohol thickness. it is produced in the south of Ethiopia and can be mixed with fine products.

YirgacheffeCoffee coffee has a strong floral flavor.

Washed Yega Chuefei is one of the best high-estate coffee in the world, with soft acidity and rich thickness. Top and Bebeka coffee have low acidity but high alcohol thickness.

Arabica (Arabica): premium coffee beans with excellent flavor and aroma

Arabica is a representative variety of Ethiopia of origin. It is also produced in South Africa, Africa, Asia and other countries, accounting for 7075% of the world's coffee production. Arabica is less resistant to diseases and insect pests, so the highlands are more suitable for cultivation, especially the Arabica coffee beans produced in the highlands above 1500 meters are of the best quality.

The good quality produced by the effort like this, with a balanced flavor, taste and aroma, can be certified as high-grade coffee beans, mainly used in individual coffee or boutique coffee. The three well-known coffee beans, Kona of Hawaii, Blue Mountain of Jamaica and Yemenmoka, belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance, known as the highest quality of high-quality Arabica varieties, characterized by sweet, sour and aroma and other rich flavor.

Knowledge giveaway: Robusta is originally from the African Congo and accounts for 30% of the world's coffee production. The word Robusta means "tenacity". In fact, this kind of coffee tree is not only resistant to diseases and insect pests, but can survive in any soil, even in the wild.

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