Essex plus Sheffield Coffee producing area-what are the flavor and taste characteristics of Jima coffee?

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Qianjie-A brief introduction to the producing areas of Yega Xuefei and Qima, Ethiopia

Ethiopia is one of the major producers of Arabica coffee in Africa, producing the best Arabian coffee in the world. It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Kafa, so Essel is still the hometown of coffee.

Ethiopia has a unique flavor that is different from other flavors and provides customers all over the world with a wide range of taste choices. Ethiopia is famous for its many types of coffee, some of which are famous for their unique aroma and flavor.

Yega Xuefei is part of the Sidamo region, which is subdivided into an independent micro-producing area because of its special coffee flavor. Most of the coffee produced here is washed and can be described as a bright, medium body coffee with distinct floral notes, strong and complex flavor, rich floral aroma, moderate acidity, full taste and long aftertaste.

These characteristics may vary from low altitude to high altitude; for example, the elevations of Chichu and Michle cooperatives are between 1600 and 1800m, and the coffee produced has the aroma of herbs. While the altitude of Idido, Adadao and Aramo cooperatives is between 2000 and 2400m, they have obvious flower fragrance.

In Ethiopia's Jimma, the coffee beans in the traditional Jima producing areas are not highly rated.

In recent years, Duromina's farmers have launched self-relief, and with the help of Bill Gates, the coffee beans on this farm finally stand out, winning the first place in Africa in the 2012 African Harvest Cup Test Competition. The coffee they produce is also the dream of all kinds of roasters.

In my impression, Ethiopian coffee beans have always been typical of citrus flavor. This one, from cup test to brewing test, shows obvious white tea and lime flavor, soft and amazing taste.

Djimmah / Sundried

This season horse, which accounts for about 50 per cent of Ethiopia's annual output (1000000bags/60kg), is located in the southwest highlands of the country (at the junction of Kaffa and Illubabor provinces) and grows between 4400 and 6000 feet above sea level, usually exported to G5/G4. Jima Wild Coffee is born at an altitude of more than 1200 meters. Jima and Cedamo coffee beans are not very attractive in appearance, but they taste very good.

However, in recent years, about 10% or 20% of the season horse has been used to make up for the lack of taste of coffee, but its quality has gradually declined to its own level. Jima coffee, such as Hala, follows the ancient way to take the sun, but also a little sour but slightly inferior to Hara, its texture is medium, rugged with earthy flavor.

Knowledge expansion: Aricha kebele has two coffee processing stations, adjacent to each other, one side is Koke, and the other is Aricha,Aricha is the name of the coffee processing station. Ripe cherries are sent to the Aricha coffee processing station, sorted, and then placed on a thin drying bed.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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