Introduction of Ethiopian Coffee Grade Analysis of Ethiopian Coffee beans

Ethiopian coffee beans are divided into five levels. The first and second stages are washed beans. Washed beans Grade1 represents 3 defective beans per 300g raw beans, and Grade2 represents 4 defective beans per 300g. Gradc1 grade water washed beans are very rare and are generally difficult to buy. At present, all the washed beans exported from Ethiopia are Grade2 grade. The quality of sun-dried beans is in the order of Grade3, Grade4 or Grade5. Although the defective beans in Grade4 are much less than those in Grade5, coffee farmers claim that in order to save tax on exports, they often lower the quality of Grade4 to Grade5 in order to save money. This may just be a marketing tactic, but in fact the quality of Grade5 is not as good as that of Gradc4.

Ethiopian beans are easily recognizable. Most of the beans are small and pointed long beans, the so-called 'longberry', and often mixed with small oval-shaped short beans, the so-called' shortberry', looks uneven in size and uneven in appearance. The commercial bulk beans of Grade4 or Grade5 are mostly mixed with hundreds of different crystal seeds in different producing areas, so the phenomenon of uneven phase of beans is the most obvious, and it is not easy to bake evenly.

Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can not be seen, Ethiopian coffee has the most citrus aroma in the world, whether it is instant coffee or freshly ground coffee, you can smell the aroma of orange or lemon when you extract it. The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best Grade3 Harald sun-dried beans often show uneven color, which is the biggest defect of Ethiopian beans, but the good thing is that it does not affect its good flavor. For coffee fans, you don't have to worry about what the beans look like, it's the most important thing. The stability of Ethiopian water-washed beans is much better than that of sun-dried beans, whose flavor fluctuates greatly every year, so be sure to test it several times before buying in large quantities. If you buy good sun beans, their flavor is much deeper than water-washed beans, but if you buy improperly handled sun beans, it will be speechless. This is the feeling of many coffee fans. Sumatran coffee beans: this kind of coffee originated from the island of Indonesia. With a distinctive spice. It is full-bodied and smooth on the palate, with aromas of forage and clay. The aftertaste is long and sour can hardly be felt.

Antigua coffee beans, Guatemala: every cup of coffee here conveys a consistent flavor. The delicate lemon and cocoa flavors are accompanied by soft spices, showing the unique elegance of the coffee beans in this region.

Ethiopian coffee beans: smooth, layered and spicy. It is widely sought after by buyers and roasters because of its excellent flavor and place of origin in the history of coffee.

Kenyan coffee beans: large granules with fruit flavor. Rich layers of black chestnut, fresh blackberries and even sour grapefruit.

East African coffee beans: with unique aromas and acidity similar to red wine. It's memorable.

Papua New Guinea coffee beans: with a strong herbal flavor, full-bodied.