Ethiopian ethiopia coffee beans feature the oldest flavor of Yega Chuefei.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Ethiopian Coffee Introduction

In Ethiopia, the tradition of harvesting wild coffee beans has been maintained to this day. The coffee garden with an altitude of more than 1500 meters has formed a unique coffee flavor after thousands of years of evolution and adaptation. Ethiopian coffee grown in the wild retains the most original and natural flavor of the coffee bean.

Ethiopia is one of the major producers of Arabica coffee in Africa and is recognized as the birthplace of coffee.

Ethiopia's original Heirloom, an ancient premium coffee variety, has always displayed unique styles in various Ethiopian regions.

The Arabica lineage was probably first discovered in southern Sudan, but did not flourish until it spread to Ethiopia. People here started eating coffee fruit, initially as a fruit rather than a drink. Yemen was the first country to treat coffee trees as plants, but Ethiopia harvested wild coffee fruits much earlier

Currently, about 25 per cent of Ethiopia's population depends directly or indirectly on coffee production for their livelihood. Farmers using traditional farming methods predominate. Artificial care of coffee trees, use organic fertilizer, do not use harmful pesticides and herbicides. Most coffee produced in Ethiopia is organic coffee. Coffee can be divided into four types: forest or sem, forest coffee, garden coffee and plantation coffee.

Ethiopia is the place where coffee originated. A quarter of the country's population is directly or indirectly involved in coffee production. It is also the largest coffee producer in Africa, but 40% of it is reserved for domestic sales. It can be seen that coffee is an indispensable part of the local people.

Yegashefi is one of Ethiopia's highest coffee producing areas, where the production method and flavor are so prominent that coffee farmers compete to be proud of their coffee with Yegashefi flavor, thus becoming Africa's most famous producing area.

solarization

After coffee fruits are picked, manual screening is carried out; after screening, coffee fruits are spread on the ground or on a drying shed, dried, and finally dried shells are removed to obtain green beans. The coffee treated by solarization method has low acid quality, obvious sweet feeling, high mellow degree and slightly poor cleanliness.

What are the advantages of solarization? The biggest advantage is to save water and reduce water pollution. Of course, refining the sun requires more labor and time, the flavor will be more prominent and obvious, and it is usually more expensive than washing.

What you need to know: Ethiopia, the least developed country in the world, has been recognized as the origin of Arabica coffee, even coffee

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

END