Ethiopian Coffee the most famous boutique coffee beans introduce Ethiopian coffee features Ethiopia
1. Limu Coffee
Grows between 1400 and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.
2. Gima coffee
Grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.
3. Gamby coffee
Grows between 1500 and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.
4. Yerqin car Coffee
Growing between 1500 m and 2200 m above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.
5. Sidamo coffee
Growing at 1400 m-2200 m above sea level. Suitable acidity and high quality. The average annual output is about 37000 tons.
6. Harald coffee
Grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.
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Kenyan boutique coffee introduction Kenyan coffee specialty Kenyan coffee flavor Kenyan coffee
It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20 th century that the Bourbon Coffee Tree was saint. The Austin Mission (St.AustinMission) was introduced. Kenyan coffee is mostly grown at 15002100 meters above sea level and is harvested twice a year. To ensure that only ripe berries are picked, people must patrol the forest
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Introduction to boutique coffee beans-- A brief introduction to Blue Mountain Coffee
There are seven sexual identities for the quality of a cup of coffee. The first three depend on the variety of farmers who grow coffee beans, the origin of coffee, and the way they grow coffee, which is called the basis for determining the quality of coffee; the fourth identity depends on the picker. So far, we can also improve the quality and taste of coffee. After that, we can only connect or damage the quality of the coffee.
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