Coffee from Central and South America, the birthplace of Ethiopian coffee
Coffee trees originate in Ethiopia from wild coffee groves and semi-developed lands, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters. Ethiopian coffee flavor is difficult to describe, it is neither strong, sour nor very obvious. Therefore, it is not suitable for deep roasting, otherwise it will easily lose its character. When it comes to character, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, quality Ethiopian coffee can be compared to the best coffee from around the world, including its considerable price.
Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often served with a herb called Health of Adam: fresh coffee beans are roasted and mashed with vanilla, then the mixture is brewed and drunk in small cups, often served with pancakes to bring out the sweet pepper flavor in the pancakes.
The coffee industry is managed by the Ethiopian Coffee Marketing Corporation (ECMC), which controls 90% of the export market. There is a risk that control of Ethiopian coffee companies will soon be relaxed and greater local power will be gained, a move that will benefit the coffee industry as a whole, especially individual traders. Ethiopian coffee is sold at daily auctions and mostly exported to Germany, the United States, France and Japan
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The origin of Colombian coffee: why is Colombia named after the country?
Colombia, named after the producing country, is produced in South America, also known as Santos. Brazil is the largest coffee producer in the world. Features: when the coffee bean germ is very fresh, it is artificially refined and dried naturally in the shade for about 60-70 days, so that the sweetness of the pulp fully infiltrates into the bean. It has a soft and light fragrance, taste glycol slightly sour, characteristic sweetness and mild attribute.
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Kenyan coffee taste origin status quo flavor introduction appreciation and tasting benefits
Kenya, at that time, Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest.
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