Wild mocha coffee beans

Wild mocha

Ethiopia sidamo grade 4

Origin: Ethiopia is located in the northeast plateau of Africa, the main producing areas are: Harar, Sidamo, Djimmah, Kaffa

Production area: wild mocha belongs to the Sidamo producing area, which is located in the central and southern part of the country, accounting for more than 30%. It is the largest producing area in China, with an altitude of about 1700-2300 meters, belonging to high-altitude producing areas.

Planting: because the wild ancient tree species are tall and difficult to organize, they are laissez-faire and have no special management.

Treatment mode

Sun exposure: the treated coffee fruit is exposed to sunlight, and the workers take turns to stir the coffee to make it evenly dry. After drying, the pulp and peel are mechanically removed, which is now the green raw beans we see on the market.

Most of them are in the sun, and a few are washed with water, which is only used in places where there is plenty of water. For example, Yirgacheffe is famous for washing. On the other hand, the government has a reward attitude towards the washing-type refining method, and the washed beans are also quite welcomed by people in Europe and the United States.

Classification: divided into 8 levels, due to tariff reasons, the sun is mostly 4 or 5, this is 4, which is a very good bean.

Palate: as the flesh seeps into the coffee beans in the sun, the taste is also rich and complex. The wash has nutty fruit aromas and a slight cocoa aroma, but what the two pieces have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance.

Suggest cooking: the most special is the aroma of wild flowers during shallow baking! If you have doubts about sour coffee, afraid that it is sour and difficult to swallow, this bean will change your impression of coffee, especially the unique smell of wildflowers! Not suitable for Italian machine, other equipment can be, if baked very shallow, the water temperature can be used to 900C will not have a scorching smell.

The origin of coffee

Kaffa is the birthplace of coffee, and there is a story about the shepherd. One day when the shepherd was driving the goat, he found that after a goat was eating red fruit from a particular tree, the goat became very excited and jumped. The shepherd himself ate a fruit and danced. So the fruit was collected and shared with the clergy of the monastery. Since monks had to chant sutras for hours and eat the fruit to continue their spirit, the discovery of coffee was spread by the monks' word of mouth.