Coffee Bean selection course Coffee Bean Brand species Guide Solar treatment Class its Maggie Bench Majie

With the deepening of people's contact with coffee, ordinary taste can no longer meet people's needs. As a result, more and more coffee lovers will buy their own beans and go home from the beginning of grinding, blending their favorite coffee flavor step by step. Coffee beans vary in size, new and old quality, how to choose their favorite and cost-effective coffee beans?

Methods / steps

Size and taste

There is a difference in taste between large coffee beans and small coffee beans. For the same kind of coffee, the bigger the bean, the higher the grade, the smaller the bean, the lower the grade, and the cheaper it is. Of course, there are differences in taste. The bigger the beans, the stronger the coffee. However, in addition to high-grade products, the classification of other coffee is not very strict, for example, the central grade beans can account for 60%. Then beans one level higher than this level and beans at a lower level will each account for 20% at the same time. Therefore, sometimes it is roasted according to the standard of the marked central grade, and the other 40% of the coffee cannot be roasted under the best conditions.

New and old and preservation time

Judging the new and old beans in coffee beans as well as the time to market can help to judge the freshness of coffee. The taste of new coffee beans and old coffee beans roasted in the same variety and the same degree will be significantly different, of course, the new beans are more fragrant, the reason is very simple, the freshness of coffee beans will directly affect the roasting and extraction of coffee. Although the moisture of the new bean will be greatly lost and the color will turn white after several years of preservation, the flavor will not be greatly affected, so it is more advantageous to choose the new bean when the specific production date of the coffee bean is unknown.

Country: Ethiopia

Grade: G3

Production area: Banchi Magi primeval forest

Altitude: 1500-1700 m

Treatment: insolation

Varieties: Typica, Heirloom

Producers: centralized treatment of small farmers' harvest

Flavor: jackfruit, spices, wine

There are eight main producing areas of Ethiopian coffee: Ekempti, Limu, Illubabor,

Djimma 、 Harrar 、 Teppi/Bebeka 、 Sidamo 、 Yirgacheffe .

Ethiopian coffee is highly rated in Taiwan, especially the three well-known producing areas of Ethiopia, namely Harrar, Sidamo and Yirgacheffe. Sidama province is located in the south of Ethiopia, Arsi province in the north, Bale province in the east and GamuGofa province in the west. The jurisdiction of Sidama province includes two well-known producing areas, Yirgacheffe and Kochere. The industry is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (GreatRiftValley). Banchi Magi producing area (BenchMaji) is located in southern Ethiopia, is the country's two largest primeval forest coffee (Forest), one is Banchimaji, the other is the coffee producing area of KafaFrost.

There are four types of coffee exported from Ethiopia: virgin forest coffee (forest), semi-virgin forest coffee (semi-forest), garden coffee (garden) and manor large area coffee (plantation).

Primeval forest coffee (forest) accounts for about 10 per cent of all coffee production and comes from southern and southwestern Ethiopia, such as (Bale,WestWolega,Bench-Maji,Keficho-Shekicho,MetuandJimma). Primeval forest coffee has a natural resistance to diseases and insect pests, organic and dry aroma top high-quality flavor.

Semi-primeval forest coffee (semi-forest) is coffee farmers in the primeval forest coffee trees have special care, there are pruning coffee trees and weeds, as well as shade trees pruning, fruit ripening, then harvested and sold, this type of coffee accounts for about 35% of the total output.