Ethiopian coffee is mainly produced in the plateau above 2000 meters above sea level.
Ethiopian coffee is mainly produced in the plateau above 2000 meters above sea level, and the major producing areas are:
Dejima (Djimma)
Gunby
Ijashv (Yirgachefe)'
Sidamo (Sidamo)
Harald (Harar)
Harald Coffee grows from Daroleb (Darolebu).
The plain is 900m above sea level to the area within 2700 m of the Sheikh Sheikh (Chercher) in the highlands of eastern Ethiopia. These mountains provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, slightly sour in dry aroma (unbrewed coffee), mellow, with a strong pure texture, and with a wonderful dark chocolate finish, typical mocha refreshing flavor, full-bodied Arabian flavor. The most famous Ethiopian Harald coffee has a mixed flavor, mellow taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%, and it is a very special kind of coffee. its taste is very aggressive and ready to beat your taste buds, making it hard to forget.
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The concept of boutique coffee classification of boutique coffee
Boutique Coffee beans Fine Coffee (specialty coffee) is also called specialty coffee selection coffee. It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee has a strong texture.
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The production and processing of coffee beans the Panamanian Jade Manor
1. Skin/Pulp: the outermost layer of coffee beans is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee.
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