What's the difference between Ethiopian and Kenyan coffee? what is the main flavor of African coffee?

Coffee beans from African countries are my favorite. When I first tried African coffee beans, what triggered me was that coffee didn't taste like coffee at all. Africa, and more specifically East Africa, produces some of the world's most unique coffee, characterized by bright floral aromas, fruit and wine tones, and rich acidity. All in all, African coffee beans are full of flavor! I encourage everyone to explore and enjoy African coffee because of their wide range of tastes.

Ethiopia

Ethiopia and Kenya are not only one of the most unique coffee producers in the world, but also one of the highest quality coffee producers in the world. Ethiopia is perhaps the most eye-catching of all coffee-producing countries. The fascination stems not only from the unusual and surprising coffee it produces, but also from the mystery around it.

The history of coffee in Ethiopia can be traced back to the beginning when the first Arabica coffee factory was discovered in the ninth century. According to legend, goat herdsmen noticed the plant after realizing its energy effect on the herd.

Ethiopia is the largest coffee producer in Africa. In 2016, the company produced 384000 tons of coffee. Ethiopia is the geographical location of Arabica coffee, which is the most popular coffee bean in the world. Coffee is not a small part of Ethiopia's economy-more than 28% of Ethiopia's annual exports are coffee. Coffee farms in Ethiopia are called gardens, forests, semi-forests or plantations. A total of 15 million people participated in the coffee production process from picking to export.

Ethiopian coffee is widely wet-processed and comes from one of the three main growing areas-Sidamo, Harald, and Kafa-and often has one of its names. The complex mixture of Ethiopian native species and varieties provides a unique flavor for these coffees. When buying Ethiopian coffee, this variety is usually unknown because they label most coffees as Ethiopian heirlooms. This means that your batch / crop may be a mixture of SL28,SL38,Catuai,Geisha and Typica, which is very unusual. Ethiopians do this because Panamanians have stolen geisha from them from time to time, and they don't want this to happen again. Art ish is considered to be the most prestigious and valuable coffee variety in the world, and can be called the coffee queen.

The best washed coffee can be incredibly elegant, complex and delicious, while the best naturally processed coffee can be said to be fruity and fascinating. Coffee is famous for its unique and elegant floral, herbal and citrus aromas. The flavor is unique, sensitive and delicate. People from Ethiopian coffee can aftertaste the aromas of jasmine, bergamot and blueberry. The coffee is not very strong and its acidity is moderate and pleasant. Usually, Ethiopian coffee is strong, with aromas of wine, flowers and tea.

Kenya

Kenya produces high-quality Arabica coffee, which is famous all over the world for its unique and delicate flavor. The favorable climatic conditions in the highlands of Kenya make it easy for the country to produce the best coffee beans in the world.

Kenyan coffee is famous in Europe and the United States. Beans produce sharp fruity acidity with a full aroma. Coffee is usually grown by small farmers at the foot of Mount Kenya. Kenyan manufacturers focus on quality and, as a result, processing and drying procedures are strictly controlled and monitored. Kenya has its own unique grading system. Kenya's AA is the largest coffee bean in the 10-tier rating system, while AA + says it is real estate.

Arabica coffee in Kenya grows on rich volcanic soil in the highlands between 1400 and 2000 meters above sea level. Altitude affects taste, and it can be said that Kenyan coffee is not suitable for people who are bad for acidity. But if you like acidity, Kenyan coffee is the best choice.

Kenya offers some of the most aromatic, brightly acidic coffee in the world. The palate is complex and can have interesting fruit, berry and citrus flavors, some almost wine. In terms of taste, Kenyan coffee can be divided into two categories: large and bold, clean and juicy, or tropical and crispy. Compared with Ethiopian coffee, Kenyan coffee is brighter and more acidic. Anyway, if you have a chance to drink this coffee, I'm sure you won't be disappointed.

Only about 330 farms in Kenya have 15 hectares or more of land. Slightly more than half of the coffee producers are small farmers, with only one piece of land and two hectares per person. Arabica coffee is grown in Kenya, especially SL,K7 and Ruiru varieties.

If you're really curious about Kenyan coffee, it's important to taste them first, and it's not that effective to read about them. I promise the smell will speak for itself! Kenyan coffee is very popular in cafes, so it's not hard to find a cup of Kenya.