Coffee review

Introduction to the taste, aroma and acidity of Ethiopian coffee

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Sweetness: the taste belongs to the sweetness of honey, while it smells obviously sweet with caramel. This bean has obvious sweetness and belongs to the sweet taste of honey. Acidity: the sour taste of this bean is just right, it can only be said to be a bit like the low-key sour taste of ripe nectarines. Personally, my attitude towards sour taste is very complicated. Although I don't like sour beans, I also understand.

Sweetness: the taste belongs to the sweetness of honey, while it smells obviously sweet with caramel. This bean has obvious sweetness and belongs to the sweet taste of honey.

Acidity: the sour taste of this bean is just right, it can only be said to be a bit like the low-key sour taste of ripe nectarines. Personally, my attitude towards sour taste is very complicated. Although I don't like sour beans, I also understand that it is sour taste that brings rich levels of coffee liquid, and beans that lack acidity are often as fun as shabu-shabu water. The acid of this bean is realized in the mouth and retreats quietly behind the scenes very quickly. At the same time, it does not affect the taste of other levels of flavor in the whole process, let alone suppress other flavors. It can be said that it is a very cute bean.

Yuyun: the rich aromas of flowers and fruits and the taste of fruit will gradually transform into obvious nutty and plum flavors in the aftertaste, which is a bit like the not-so-sweet chocolate taffy on the whole. Even if you don't pay much attention to brewing, you can ensure the appearance of a very rich afterrhyme. The personal feeling should be due to the mellow taste brought by the high concentration of water-soluble substances.

P.S: because of the rich aftertaste of the beans, you can try to put the cup with coffee liquid residue for a short period of time after drinking the coffee. When the cup dries gradually, you can smell the more and more obvious aroma of sour plum soup in the cup. At the same time, if the extraction is excessive in the brewing stage, you can also smell the bitter smell that should not occur at this time.

Overall: whether it is dry, wet, fragrant or mellow, the sense of balance and aftertaste are all very distinctive, with obvious features. If you are pursuing a cup of wild interest like the scorching sun of the African prairie, coffee lovers who yearn for a taste like chocolate taffy should never miss this bean.

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