Basic knowledge of boutique coffee, the birthplace of coffee

As the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee mostly uses dry method to treat raw beans, the shape of beans is often uneven and beautiful, and the defect rate is high.

Ethiopia (Ethiopia) aroma 5 minutes brightness 4.5 minutes mellow 5 points flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City shallow baking to city baking can be, if the emphasis on fruit and flower aroma, then must use shallow baking, or even before the end of the explosion can stop baking (Yirgacheffe)! If you want to emphasize the flavor or mix it with the espresso formula, you can bake until you have just entered the second explosion, which will provide you with a thicker flavor, and both Hidamo and Harald are suitable for use in this situation.

According to historical records, Ethiopia is the birthplace of coffee. In the 6th century AD, shepherds in the town of kaffa became excited when they found sheep eating certain red fruits, so they picked the red berries that grew on trees and ate them. This picking opened the door to coffee all over the world, and its influence remains undiminished. Coffee is grown in Ethiopia on a plateau above 1500 meters above sea level, and the seven Harald highlands are home to Arabica coffee. At present, there are many native forests of coffee in Ethiopia, which can be said to be a coffee gene pool, which will be the solution to many coffee problems. Ethiopian coffee beans are of high quality and have a wide variety of flavors, and few countries are second to none. As for the treatment of raw beans, some are solarization, others are washing, and both are used (such as Hidamo, Sidamo), which is partly because of the diversity of Ethiopian flavors. Djimmah in the west, Hidamo in the middle and Harald in the east are the three major producing areas of Ethiopia, the most special of which is Yirgacheffe in Hidamo province, which combines the aroma of fruit, flowers and honey, and the tea-like flavor is memorable, which is the starting point for many people to enter the boutique coffee. Of course, Gemma's wild taste and Harald's unique wine aroma also drive many coffee fans crazy. Ethiopian coffee varies greatly from batch to batch, so pay attention to the batch number when buying, indicating that the taste of two bags of coffee in the same producing area may differ by 108000 li. In addition, Ethiopian coffee is usually harvested earlier, which is different from coffee in many other regions.