Ethiopia (Ethiopia) mocha coffee raw beans
Ethiopia mocha green bean
Arabica, home to coffee, grows at high latitudes and requires a lot of manual care. Here is the famous Ethiopian mocha, which has a similar acidity to wine, aroma, and yield.
Ethiopia also exports coffee through the port of Mocha in neighbouring Yemen, across the Red Sea, so Ethiopian sun-cured coffee is often referred to as mocha. Canada in the southwest and West Tamar in the south are the main producing areas. In addition, the Eastern Highlands are also known for coffee. The beans are small and fragrant, and "Hara. Mocha is a special name for "Longu Bailey", which has a unique flavor and is usually only called "mocha". Its specifications are divided into G(grade)1-G8 according to the ratio of defective beans mixed.
Baking method: medium ~ deep
Taste: good aroma and acidity, washed coffee sour strong.
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