Ethiopian Coffee Lim producing area Fine Coffee beans

Although not as clean as Yega Xuefei, it is miscellaneous and not messy. This is the so-called Harald flavor, which is suitable for both deep and shallow baking. I personally prefer to bake until the beginning of the second explosion, the unique fruit flavor of the sun is stronger, if I prefer the sour aroma of blueberries, I can't expect the same quality every year. If you drink happily this year, you may not be able to do so next year. Readers who are psychologically prepared to be interested in Ethiopian boutique beans can pay more attention to the producing areas of Sidamo, Yegashifi (especially rare sun-dried beans), Harald, Lim and Jinbi, whose rich orange and floral aromas are different from those of Central and South American beans. Ethiopia is a treasure trove of coffee genes, and experts estimate that there may be more than 2,000 Arabica subspecies hidden in the country, but the biggest dilemma facing the coffee industry in Ethiopia is that the output is too low. This is related to small-scale farming and organic cultivation, with an average yield of about 800,1200 kilograms per hectare, which is much lower than that in Central and South America (Costa Rica produces an average of two tons of coffee beans per hectare), which shows that Egypt still has a long way to go to increase production. In addition, Egypt's natural low-caffeine coffee trees are being planted, and natural low-caffeine beans will be on the market as soon as two ○○ in nine years.