Grade analysis of Ethiopian coffee beans at high altitude in coffee

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 mixed with the mixture and drunk in a small teacup, which is often served with pancakes, lifting the sweet pepper flavor from the pancakes how many Arabica subspecies there are in Ethiopia, even the official Ethiopian research unit does not know. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can not be seen, Ethiopian coffee has the most citrus aroma in the world, whether it is instant coffee or freshly ground coffee, you can smell the aroma of orange or lemon when you extract it. The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best Grade3 Harald sun-cured beans often show uneven color, which is the biggest defect of Ethiopian beans, but it is good that it does not affect its good flavor.