Ethiopian coffee beans are of high quality, very diverse flavor and shallow roast Yirgacheffe.

Specialty coffee is also known as specialty coffee or specialty coffee. It refers to coffee made from green beans with excellent taste characteristics grown in a few extremely ideal geographical environments. Depending on the particular soil and climatic conditions in which they are grown, they have outstanding flavors. This type of coffee is then strictly selected and graded, and its texture is hard, rich in taste, and excellent in flavor. It is a selected coffee bean.

Ethiopia aroma 5 points brightness 4.5 points mellow 5 points flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City light baking to city baking can be used, if the emphasis on fruit and flower fragrance, then be sure to use light baking, even before the end of a burst to stop baking (Yirgacheffe can be)! To emphasize flavor or blend with espresso recipes, bake until just into the second burst, which will give you a thicker flavor. Both hidamo and harald are good for this condition.

Ethiopia is historically the birthplace of coffee. In the 6th century AD, shepherds in the town of Kaffa discovered that sheep were excited to eat certain red fruits, so they picked the red berries growing on the trees and ate them. This harvest opened the door to coffee all over the world, and its influence has not weakened to this day. Ethiopia grows coffee on plateaus above 1500 meters above sea level. Seven Harar plateaus are the native places of Arabica coffee. At present, Ethiopia still has many native coffee forests. It can be said that it is a coffee gene bank, and this gene bank will be the solution to many coffee problems. Ethiopian coffee beans are of such high quality and so varied in flavor that few countries can beat them. As for the processing of raw beans, some places use solarization, some use washing, and some use both (Sidamo, Sidamo), which is part of the reason why Ethiopian flavors are so diverse. Djimmah in the west, Hidamo in the middle and Harar in the east are Ethiopia's three major producing areas, the most special of which is Yirgacheffe in Hidamo Province. This coffee has a fruity, floral and honey fragrance, coupled with a tea-like flavor that is even more memorable. It is the starting point for many people to enter fine coffee. Of course, the wild taste of Gemma and Harald's characteristic wine aroma also drive many coffee fans crazy. Ethiopian coffee varies greatly from batch to batch, so pay attention to the batch number when purchasing, indicating that two bags of coffee from the same region may taste a hundred thousand miles apart, and Ethiopian coffee is usually better harvested early, which is different from coffee from many other regions.