General knowledge of Coffee in four cultivation Systems of Ethiopian Coffee
Ethiopia is located between three and fourteen degrees north latitude, and the planting area of coffee trees is nearly 600000 hectares. There are two rainy seasons a year in the south and east of the country, while there is only one rainy season in the west. The distribution of the rainy season is different, so coffee is harvested in Ethiopia all the year round. Coffee grows between 550 and 2750 meters above sea level, the western and southern soils are volcanic rocks, mineral-rich soils are slightly acidic, and the average annual temperature is 15-25 degrees Celsius, making it an excellent growing environment for Arabica.
In six years of 2 ⊙○, Ethiopia produces 300000 tons of coffee, still the largest Arabica producer in Africa, ranking fifth and ninth in the world. Although the output is not among the best, the rich and diverse coffee cultivation system is unparalleled in the world. There are four major coffee systems: (1) forest coffee; (2) semi-forest coffee; (3) pastoral coffee; and (4) farm coffee. % of coffee in Egypt is cultivated organically without fertilization or medicine, but it has not yet been internationally certified.
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Ethiopian "beans can not be seen" coffee varieties
In recent years, scientists have studied the coffee gene in Ethiopia and believe that Arabica originated from the Cafa forest in the southwest-the Gemma producing area-and then transplanted to Harald in the east and Lekamp in the northwest. The latter two genes are far less complex than coffee in the Kafa forest. Although the coffee beans in the northwest are obviously more spectacular than those in the southwest, the cup test results are not as good as those in the southwest.
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Classification of coffee roasting degree coffee bean roasting knowledge
New England baking (New England): light brown, dried bean noodles. American baking (American): medium brown, dried bean noodles. Viennese roasting (Viennese): medium dark brown with scattered drops of coffee oil on the bean noodles. French roasting (French): moderate dark brown bean noodles with a thin layer of coffee oil. Espresso baking: dark brown, due to baking process
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