Ethiopian Coffee Flavor Ethiopian cultivation
The unique flavor of coffee from Lekempti, Jima and Cedamo beans are not pleasant in appearance, but taste very good.
One of the rarest Ethiopian coffee beans on the market is Ilgachafi, which is exported to Japan and Europe but is rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestl é, has established close ties with the growers of Ilgachafi coffee, thus obtaining the largest single supply of the coffee beans.
The flavor of Ethiopian coffee is difficult to describe. It is neither strong nor sour. Therefore, it is not suitable for deep baking, otherwise it will easily lose its characteristics.
In terms of characteristics, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, high-quality Ethiopian coffee can be compared with the best coffee from all over the world, including its considerable price.
Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often drunk with a vanilla called "Adam's Health" (Health of Adam): the new coffee beans are roasted and mashed with vanilla, then the mixture is mixed and drunk in a small teacup, which is often served with pancakes to extract the sweet pepper flavor from the pancakes.
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The central and eastern mountains of the Colombian coffee producing area
The main production areas of Colombia are in the central and eastern mountains. This also reflects the excellent quality of the country from one aspect. Coffee is classified as top grade (Suprem, moderate granule and excellent fruit). Colombian coffee is often described as having the highest quality coffee in Medellin, with a top grade (Supremo). These three areas are true to heart.
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Can coffee be relieved at coffee farms in Kenya?
Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale because of the introduction of Brazil's ancient bourbon seeds. That is to say, Kenyan coffee is of Brazilian origin, because of water.
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