Aromatic and rich Ethiopian coffee flavor Taste Manor Features of producing area Introduction Fine coffee beans

Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.

Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee production, shows the characteristics of forest coffee production.

Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee begins in November or December every year.

A brief introduction to the flavor of coffee

Ethiopia has a unique flavor that is different from other flavors and provides customers all over the world with a wide range of taste choices.

In the highlands of southwestern Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wildlife and endangered species. Ethiopia's coffee ceremony began when the hostess laid a 2mur3-square-meter floor with a local grass, followed by a small stove for roasting coffee beans and a small table for coffee utensils.

Then there is the washing of coffee beans. First take a bowl of light green coffee beans, wash them in a small basket, just like we wash rice, wash them, take them out and spread them flat on a slightly concave iron plate, then put the iron plate on a small stove fueled by wood or charcoal and start baking. During the baking process, the hostess fiddled with a curved iron bar from time to time. As the temperature increased, the color of the coffee beans changed from light green to golden yellow, and the evaporated coffee beans began to crack and give off a faint fragrance, just as we usually smell in cafes, but much lighter. After roasting, the coffee beans turn dark brown and the aroma becomes stronger.

After baking, the next step is to crush the coffee beans. The hostess withdrew the iron plate to the outside of the stove, cooled slightly, poured the roasted coffee beans into an iron mortar about 30 centimeters high, similar to our processed traditional Chinese medicine, and hammered the beans into coffee powder with an iron pestle. This action is not as simple as it seems. One hand should be held on the iron mortar below, and the other hand should be raised high, because only by holding it high can one be able to do so. To force the iron pestle accurately into the small mouth of the iron mortar, inexperienced people will only hit their own hands. I have also asked curiously, why not grind coffee in an iron mill or a coffee machine? The host told me that if grinding with a machine, the high-speed friction between coffee beans and metal brings a lot of impurities on the iron, which will affect the pure flavor of the coffee after processing.

After the coffee powder is made, the hostess carries the clay plate containing the coffee powder and sends it to the guests attending the ceremony in turn, so that everyone can smell the incense. Next, pour the Chung-ho coffee powder into a clay high-necked coffee pot, add water and boil it on a charcoal stove. on the high neck of the coffee pot, there is a special cork shaped like a wooden top played by children, but a bit like a shoddy one. The function of cork is to keep warm, because the local elevation is more than 2500 meters, the boiling temperature of coffee liquid is low, and the kettle is open, which is not conducive to keeping the temperature; second, it is boiling coffee.