Ethiopian Coffee Lim Region Flavor Ethiopian Fine Coffee Bean Introduction

Coffee bugs, in previous installments we learned about the origins and spread of coffee, so where does the coffee we drink today come from? Next, follow Xiao one to explore coffee producing areas around the world ~

53 coffee producing areas

At present, there are 53 largest coffee producing areas in the world, all of which are distributed in the coffee belt "25 °N ~ 30 °S". According to the spread time and origin flavor of boutique coffee, these producing areas are roughly classified into three categories: ancient early taste in the old world, improved flavor in the new world, and island flavor in the ocean. In this issue, I would like to give you an introduction to the Old World Coffee.

Countries with Arabica varieties before the 17th century are called the "Old World", led by Ethiopia (Ethopia) and followed by Yemen (Yemen) and India (India). These three ancient coffee countries retain the most diverse Arabica bean genes and traditional sun treatment. Coffee tastes wide and varied, with the largest amplitude: from rough smells of dirt, wood, leather, potions and tofu to charming aromas of jasmine, cinnamon, cardamom, cloves, pine, mint, lemon, citrus, berries, apricots, plums, chocolate. A variety of flavors, both advantages and disadvantages, to build a love-hate mix of the ancient early taste spectrum.

Ethiopia has the world's most diverse coffee planting system and a complex ancient gene pool, coupled with multiple treatments of sun, water and semi-washing, showing a complex and changeable flavor. It can be said that the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". Peter Giuliano (former director of SCAA), the promoter of the third wave of boutique coffee, once said, "if you test every batch of Ethiopia, you will often drink a new flavor that has never been seen before." Setting foot on the land of Arabica evolution is like jumping into the ocean of genes and beginning to experience the unpredictable boundaries of coffee. "

Ethiopia

Ethiopia is the cradle of Arabica. Growing coffee, stir-frying coffee and making coffee are unique local cultural heritage. Farmers are used to growing coffee, bananas, grains, vegetables, and other crops in the fields, and store dried coffee fruits as currency on the one hand, and for friendship, weddings, funerals, and religious activities on the other. Traditional Ethiopians even have coffee to celebrate when they give birth to livestock.

The average family has a fixed time, place and ceremony for drinking coffee, just like Christian worship, which is called "Bunna ceremony". The traditional methods and utensils they use to make coffee are completely different from the general way we extract coffee today, and the coffee also has a unique flavor.

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

Yirga Cheffe is a small town in eastern Egypt, 1800-2000m above sea level. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, Yejia snow caffeine can be divided into five grades of G1~G5 from good to bad. It is generally washed with water, but there are also a small number of excellent beans intended to be insolated to enhance the charming fruit aroma and mellow thickness.

The Sidamo production area is very close to Yega Cherophine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, soft sour taste and the same price as Yega Chet. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Sidamo coffee is generally light to medium roasted to retain the bright sour taste and intoxicating floral aroma of the variety.

Yega snow caffeine

Harald caffeine is famous for its miscellaneous fragrance, which is typical of the ancient morning flavor, and is listed as the "Ethiopian double Star" with Yega Xuefen. Harald production area has a dry and cool climate, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink berry aroma, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.

Coffee manor

Limu region is the only boutique coffee producing area in the west half of the wall, with less output and mainly exported to European and American markets, rarely seen in Asia. There are three kinds of treatment: water washing, sun washing and semi-washing. For Europe and the United States, the ranking of water-washed Lim is second only to Yega Schiffe. The taste spectrum of Lim is different from that of Sidamo and Yega Schiffe, the consistency is obviously lower, and the performance of flower aroma and citrus acid is also lower than that of Yega and Cedamo, but there is a smell of grass and black sugar, and the fruit acid is bright.

Ethiopia has nine major coffee producing areas, in addition to the above four boutique producing areas, there are also some major export commodity bean producing areas, including: Jimma, Illababor, Gimbi, Teppi and Bebeka, all distributed in the western half of the wall. Ethiopia has such a huge coffee gene pool, it is believed that there are still many unknown varieties that have not been discovered, which gives us a unique sense of mystery and expectation. The trip of boutique coffee starts from this ancient country.

Coffee worms, we learned about the origin and spread of coffee in previous issues, so where does the coffee we drink today come from? Next, let's follow Xiao one to explore coffee producing areas around the world.

53 coffee producing areas

There are currently 53 coffee producing areas in the world, all distributed in the coffee belt "25°N~30°S". According to the spread time and origin flavor of fine coffee, these producing areas are roughly classified into three categories: Old World Old Morning Flavor, New World Improved Flavor and Ocean Island Flavor. In this issue, we will first introduce the Old World Coffee to everyone.

Countries with Arabica varieties before the 17th century are called the "Old World," headed by Ethiopia, followed by Yemen and India. These three coffee countries have the most diverse Arabica bean genes and traditional sun treatment methods. The coffee flavor spectrum is broad and complex, and the amplitude is the largest: from the rough smell of earth, wood, leather, potion and tofu milk, to the charming jasmine flower, cinnamon, cardamom, clove, pine fir, mint, lemon, citrus, berry, apricot, plum, chocolate... Thousands of fragrance, good and bad, constructed a love and hate of the ancient early flavor spectrum.

Ethiopia has the world's most diverse coffee planting system and a complex ancient gene pool, coupled with multiple treatments of sun, water and semi-washing, showing a complex and changeable flavor. It can be said that the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". Peter Giuliano (former director of SCAA), the promoter of the third wave of boutique coffee, once said, "if you test every batch of Ethiopia, you will often drink a new flavor that has never been seen before." Setting foot on the land of Arabica evolution is like jumping into the ocean of genes and beginning to experience the unpredictable boundaries of coffee. "

Ethiopia

Ethiopia is the cradle of Arabica. Growing coffee, stir-frying coffee and making coffee are unique local cultural heritage. Farmers are used to growing coffee, bananas, grains, vegetables, and other crops in the fields, and store dried coffee fruits as currency on the one hand, and for friendship, weddings, funerals, and religious activities on the other. Traditional Ethiopians even have coffee to celebrate when they give birth to livestock.

The average family has a fixed time, place and ceremony for drinking coffee, just like Christian worship, which is called "Bunna ceremony". The traditional methods and utensils they use to make coffee are completely different from the general way we extract coffee today, and the coffee also has a unique flavor.

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

Yirga Cheffe is a small town in eastern Egypt, 1800-2000m above sea level. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, Yejia snow caffeine can be divided into five grades of G1~G5 from good to bad. It is generally washed with water, but there are also a small number of excellent beans intended to be insolated to enhance the charming fruit aroma and mellow thickness.

The Sidamo production area is very close to Yega Cherophine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, soft sour taste and the same price as Yega Chet. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Sidamo coffee is generally light to medium roasted to retain the bright sour taste and intoxicating floral aroma of the variety.

Yega snow caffeine

Harald caffeine is famous for its miscellaneous fragrance, which is typical of the ancient morning flavor, and is listed as the "Ethiopian double Star" with Yega Xuefen. Harald production area has a dry and cool climate, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink berry aroma, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.

Coffee manor

Limu region is the only boutique coffee producing area in the west half of the wall, with less output and mainly exported to European and American markets, rarely seen in Asia. There are three kinds of treatment: water washing, sun washing and semi-washing. For Europe and the United States, the ranking of water-washed Lim is second only to Yega Schiffe. The taste spectrum of Lim is different from that of Sidamo and Yega Schiffe, the consistency is obviously lower, and the performance of flower aroma and citrus acid is also lower than that of Yega and Cedamo, but there is a smell of grass and black sugar, and the fruit acid is bright.

Ethiopia has nine coffee producing areas. In addition to the above four fine coffee producing areas, there are also some major producing areas for export commercial beans, including Jimma, Illababor, Gimbi, Teppi and Bebeka, all distributed in the western half. Ethiopia has such a huge coffee gene pool, I believe there are still many unknown good varieties have not been discovered, which gives us a unique sense of mystery and expectation. Start your coffee journey in this ancient country!

Coffee worms, we learned about the origin and spread of coffee in previous issues, so where does the coffee we drink today come from? Next, let's follow Xiao one to explore coffee producing areas around the world.

53 coffee producing areas

At present, there are 53 largest coffee producing areas in the world, all of which are distributed in the coffee belt "25 °N ~ 30 °S". According to the spread time and origin flavor of boutique coffee, these producing areas are roughly classified into three categories: ancient early taste in the old world, improved flavor in the new world, and island flavor in the ocean. In this issue, I would like to give you an introduction to the Old World Coffee.

Countries with Arabica varieties before the 17th century are called the "Old World", led by Ethiopia (Ethopia) and followed by Yemen (Yemen) and India (India). These three ancient coffee countries retain the most diverse Arabica bean genes and traditional sun treatment. Coffee tastes wide and varied, with the largest amplitude: from rough smells of dirt, wood, leather, potions and tofu to charming aromas of jasmine, cinnamon, cardamom, cloves, pine, mint, lemon, citrus, berries, apricots, plums, chocolate. A variety of flavors, both advantages and disadvantages, to build a love-hate mix of the ancient early taste spectrum.

Ethiopia has one of the world's most diverse coffee growing systems and a vast library of ancient genes, combined with multiple treatments of sun, water and semi-water, presenting complex and varied flavors. It can be said that most of the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "taste of the king". Peter Giuliano, the promoter of the third wave of fine coffee (SCAA's former chairman), once said: "Cup each batch of Ethiopia, often drinking new flavor regions that have not been in the past." Stepping into the land of Arabica evolution is like jumping into a sea of genes and beginning to experience the unpredictable boundaries of coffee aroma."

Ethiopia

Ethiopia is the cradle of Arabica, and growing coffee, frying coffee and brewing coffee is a unique cultural heritage. Farmers used to mix coffee, elephant-leg bananas, grains, fruits and vegetables in their fields, and store the dried coffee fruit for use as currency on the one hand, and for friendship, weddings and funerals, religious activities on the other. Traditional Ethiopians even drank coffee to celebrate the birth of livestock.

The average family has a fixed time, place and ceremony for drinking coffee, just like Christian worship, called Bunna ceremony. Their traditional methods and equipment for making coffee were completely different from the way we extract coffee today, and the coffee produced was also unique in flavor.

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

Yirga Cheffe is a small town in eastern Egypt, 1800 - 2000m above sea level, the old saying "Yirga" means "settle down","Cheffe" means "wetland. Yerga Sherphine is attached to the Sidamo region and is loved by fine coffee lovers around the world for its unique jasmine fragrance and citrus acid. This special taste is also known as "Yerga Sherphine" flavor. According to the defect rate of raw beans, yejia sherphine can be divided into G1~G5 grades from good to bad. Generally, it is washed with water, but there are also a small number of rare beans deliberately treated with sunlight to enhance the charming fruity flavor and body.

The Sidamo production area is very close to Yega Cherophine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, soft sour taste and the same price as Yega Chet. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Sidamo coffee is generally light to medium roasted to retain the bright sour taste and intoxicating floral aroma of the variety.

Yega snow caffeine

Harald caffeine is famous for its miscellaneous fragrance, which is typical of the ancient morning flavor, and is listed as the "Ethiopian double Star" with Yega Xuefen. Harald production area has a dry and cool climate, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink berry aroma, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.

Coffee manor

Limu region is the only boutique coffee producing area in the west half of the wall, with less output and mainly exported to European and American markets, rarely seen in Asia. There are three kinds of treatment: water washing, sun washing and semi-washing. For Europe and the United States, the ranking of water-washed Lim is second only to Yega Schiffe. The taste spectrum of Lim is different from that of Sidamo and Yega Schiffe, the consistency is obviously lower, and the performance of flower aroma and citrus acid is also lower than that of Yega and Cedamo, but there is a smell of grass and black sugar, and the fruit acid is bright.

Ethiopia has nine major coffee producing areas, in addition to the above four boutique producing areas, there are also some major export commodity bean producing areas, including: Jimma, Illababor, Gimbi, Teppi and Bebeka, all distributed in the western half of the wall. Ethiopia has such a huge coffee gene pool, it is believed that there are still many unknown varieties that have not been discovered, which gives us a unique sense of mystery and expectation. The trip of boutique coffee starts from this ancient country.