Ethiopia emphasizes fruity and floral boutique coffee

In fact, according to Ms. Knudsen, people started drinking fine coffee, but then as coffee demand continued to grow, new coffee varieties were discovered and used, and the quality of coffee declined. Later, people gradually abandoned this bad and bad coffee and began to switch to other drinks. In this context, Ms Knudsen's re-awakening to the value of fine coffee has led to a fine coffee craze. In the United States, Starbucks has emerged as a representative of the pursuit of boutique coffee enterprises and stores. The market for specialty coffee also continued to grow, becoming one of the fastest-growing markets in the foodservice industry in the 1990s with the proliferation of specialty coffee retailers and cafes, reaching $12.5 billion in the United States alone in 2007. Fine coffee has become the fastest-growing coffee market. Coffee producing and importing countries around the world are aware of the huge potential of the specialty coffee market and continue to make efforts in specialty coffee production and preparation.

Ethiopia aroma 5 points brightness 4.5 points mellow 5 points flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City light baking to city baking can be, if so, be sure to use light baking, or even before the end of a burst to stop baking (Yirgacheffe can be)! To emphasize flavor or blend with espresso recipes, bake until just into the second burst, which will give you a thicker flavor. Both hidamo and harald are good for this condition.

Ethiopia is historically the birthplace of coffee. In the sixth century AD, shepherds in the town of Kaffa discovered that sheep were excited to eat certain red fruits, so they picked the red berries growing on the trees and ate them. This harvest opened the door to coffee all over the world, and its influence has not diminished to this day. Ethiopia grows coffee on plateaus above 1500 meters above sea level. Seven Harar plateaus are the native places of Arabica coffee. At present, Ethiopia still has many native coffee forests. It can be said that it is a coffee gene bank, and this gene bank will be the solution to many coffee problems. Ethiopian coffee beans are of such high quality and so varied in flavor that few countries can beat them. As for the processing of raw beans, some places use solarization, some use washing, and some use both (Sidamo, Sidamo), which is part of the reason why Ethiopian flavors are so diverse. Djimmah in the west, Hidamo in the middle and Harar in the east are Ethiopia's three major producing areas, the most special of which is Yirgacheffe in Hidamo Province. This coffee has a fruity, floral and honey fragrance, coupled with a tea-like flavor that is even more memorable. It is the starting point for many people to enter fine coffee. Of course, the wild taste of Gemma and Harald's characteristic wine aroma also drive many coffee fans crazy. Ethiopian coffee varies greatly from batch to batch, so pay attention to the batch number when purchasing, indicating that two bags of coffee from the same region may taste a hundred thousand miles apart, and Ethiopian coffee is usually better harvested early, which is different from coffee from many other regions.