Ethiopian coffee imprint

The coffee tree originated in Ethiopia, it was originally a wild plant here, and the name "coffee" comes from the Ethiopian town of Kaffa. In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic.

Ethiopia Biahara Harra

In Ethiopia a long time ago, wild coffee grew in the Hara Plateau until Cody discovered the existence of coffee. It can be said that the history of coffee must start from Ethiopia, and all coffee begins with Hara. Hara Coffee not only has the title of native pure Arabica, or the historical glory of ancient varieties, its responsible flavor is more worthy of in-depth discussion. Generally speaking, the special flavor of a certain coffee only stays at a certain level, but Hara is obviously not. In light baking, Hara's aroma has a strong sweet fruit and aftertaste, with spicy almond and peach flavors, rich consistency and cinnamon-like spice finish, but sometimes there is some unpleasant smell (sun beans); in medium baking, you can taste the unexpected taste of blueberries. In medium and deep roasting, Hara will show a unique taste of chocolate, light game and elegant leather, this is a wild coffee belonging to the black continent.

Ethiopia Yega Snow Coffee Yirgachefee

A distinctive coffee name, unique not just the name, its flavor is described with petal Phoenix dance aroma and highly obvious citrus flavor, such as lime and kumquat mixed with a small amount of nutmeg and nutmeg spice. From the first mouthful to the last mouthful, the degree of feeling will continue to rise, in the continuous aftersound, there is a very beautiful honey sweetness hidden. This is a kind of coffee that is fascinating from name to aftersound.

Ethiopia sun Sidamo Natural Sidamo

Sun Sidamo's processing involves drying immediately after the fruit is harvested on the protruding riverbed. This method of processing is specially called African-style natural dry processing, because the riverbed is full of natural stones, so in the taste of coffee, the taste of soil and leather is much less than Ethiopia's dry coffee. In addition, the main flavors of Sun Sidamo include spice, fresh tobacco, and distinctive blueberry juice. Sun Sidamo has a variety of flavors (a feature found in most sun-treated coffees). Another big difference between sun-dried beans and washed beans is that many beans that look very light after baking are found because of the obvious differences left over from different raw bean selection processes. Some people may subjectively think of it as an obvious defect (unripe beans), but this is part of Ethiopian coffee culture. If you really seriously remove these defective beans, you may be surprised to find that there seems to be something missing in this cup of coffee.