Introduction to the flavor and taste characteristics of African coffee beans in the Mocha Highlands of Ethiopia

Flavor and taste characteristics: unique flavor, mild taste, with earthy taste.

In the American film "out of Africa", the famous movie star Meryl Streep plays the Danish landowner who grows coffee in Kenya. This is a touching story. Although coffee is only a prop in the film, the coffee beans produced in this African land with a faint green luster in the sun have made all those who have seen the film fall in love with it.

It is said that Ethiopia in Africa was the first place to find coffee, and Ethiopians were the first people to find coffee. Coffee was first cultivated here in the 9th century AD after a long period of wild growth. Ethiopia has 62 ethnic minorities and is rich in traditional customs. One of the most characteristic customs of Ethiopia is that Kara people are not allowed to fall in love freely, the young man chooses the future bride through the matchmaker, and the girl agrees to the young man's proposal if she is satisfied. The wedding ceremony is usually held at the bride's house. On the wedding day, the bridegroom must first kiss the feet of the bride's parents when taking the bride home. Then the newlyweds receive blessings from the villagers. This "blessing" is nothing else, but coffee. People sprinkle coffee beans on the newcomers. Locals believe that planting coffee trees and harvesting coffee is like cultivating souls and harvesting dreams. Coffee is the most important part of people's lives, and the country is also the country with the highest coffee sales on the African continent.

Ethiopia is located at 6 ~ 9 degrees north latitude, 34 ~ 40 degrees east longitude and 1600 ~ 1800 meters above sea level. most areas belong to tropical rain forest climate. The excellent geographical environment and climate make the coffee here full of wine aroma and a rich chocolate aftertaste. The most famous coffee in Ethiopia is Mocha Highland Coffee, which does not have a soft taste like "hard beans" or "extra hard beans" in other high altitude. it is not strong and sour, but it is full-bodied and mellow.

Ethiopians mostly pick the beans by hand. after they are picked, they are exposed to the sun, slightly fermented, and crushed by hand when the fruit dries and hardens, so that the beans are separated from the pericarp. These coffee beans can be stored for a considerable period of time at the right temperature and humidity. After the coffee beans have been washed, put them on an iron plate shaped like a pan, put them on the fire, pour in the coffee beans, and stir-fry them constantly with a shovel. A few minutes later, the coffee gradually showed a light brown cinnamon color, followed by a crackling sound, which indicated that the beans had been roasted. In general, Ethiopian coffee beans are best not to be roasted deeply, in which case the coffee beans will lose their inherent characteristics. So the roasting degree of coffee beans is not easy to grasp, but even if Ethiopia Mocha Highland Coffee has such shortcomings, coffee lovers still think highly of it because of its unique charm.

The taste of mocha Highland Coffee is soft, with fresh fruit and a slight earthy taste. This smell is not so much dry as the aroma of nature felt when entering the mountains is more real and has a long aftertaste.

Source: Dangdang