Introduction to the characteristics and Flavor of Ethiopian Coffee beans

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When we talk about Ethiopian coffee, some people use jasmine, rose fruit, magnolia and other words to describe the fragrance of flowers, but have you ever wondered why these specific varieties with floral flavor are often summed up as "native species"?

In the early days of the third wave of coffee, native species were often used to describe Ethiopian coffee, but this is not very accurate. Because people do not fully understand these varieties at all, many local producers are deprived of the opportunity to know more varieties and earn higher income, and bean bakers are unable to distinguish the differences between these varieties. Consumers also do not have the opportunity to taste new varieties and new flavors, because it is not clear what varieties to choose from.

But changing this situation is easy to say, but difficult to do. Let's take a closer look at the true meaning of native species and the difficulties encountered in improving the transparency of their information.

The word "native species" refers to the ancient varieties of plants that were originally planted to be eaten, while some people define a variety that takes more than 100 years to be called a native species, while others say 50 years. Then some people define varieties that existed before 1945 as native species, about the time when hybrids began to emerge, or 1951, when hybrids became more widespread.

In the coffee industry, you will find that the term native species applies to varieties introduced to South America and Asia more than 100 years ago, as well as to many coffee varieties in Africa, especially coffee from Ethiopia.

In Ethiopia, the emergence of the word native species occurred after the start of the boutique coffee movement. At that time, buyers of boutique coffee, which could not tell the difference between Tibica and bourbon, would collectively refer to all these unknown varieties as native species.

Isabee coffee producers use different names to identify different types of coffee. They don't usually call these varieties by global scientific names, but they call them by local coffee makers. They may also use some features of local coffee shops to call a certain kind of coffee coffee.

Knowledge: Elaraby plus seed and Robasta seed are divided into individual coffee and Italian coffee according to the matching of coffee beans.

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