Introduction to the coffee producing area of Ethiopia, the birthplace of the famous Arabica coffee beans

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the local environment.

It is worth mentioning that most of the coffee in Central and South America is imported, but Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.

Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.

Second place Kenya: an unforgettable coffee experience in this lifetime

Annual output: 45000 tons

"if I can only drink one kind of coffee in the future, then I choose to drink Kenyan coffee."

-- Brian Jones, author of Dear Coffee, I Love You, a well-known professional coffee website

Kenya has a short history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and more Bourbon varieties from Brazil were cultivated later. In the early British colonial period, a perfect cultivation management system was established for the Kenyan coffee industry. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Unrestrained acidity and heavy aromas of fruit, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.

Kenya pays more attention to the cultivation of coffee varieties. The professional team found that SL28 is a direct branch of bourbon coffee beans and is the best representative of the quality and flavor of Kenyan coffee.

Third place Colombia: the fun of exploring diversity

Annual output: 660000 tons

"many small coffee farmers in Colombia grow, harvest and process their coffee beans independently, resulting in some refreshing single-plot coffee whose quality reflects the ingenuity of coffee farmers and the unique environment in which they live."

-- Ryan Knapp, Manager of Madcap Coffee Company

The most important feature of Colombian coffee is the diversity of its style. if compared with wine, it is like a champagne region of symbiosis between big factories and small farmers, with both standardized and stable styles and interesting and changeable small production stars. Generally speaking, Colombian coffee is fresh and fruity. Coffee producers in Colombia have very professional baking techniques to maximize the quality of coffee beans.