Fruit acid Bright Ethiopian coffee estate producing area Flavor Taste characteristics Variety Brand introduction

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual selection, its overall flavor is slightly lower than that of Yirga Cheffe in the eastern half of the country. It is a small town in eastern Egypt with an elevation of 1800m to 2000m. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, G1~G5 snow coffee can be divided into five grades from good to bad, generally washed with water, but there are also a small number of excellent beans engraved to the sun for it, to enhance the charming fruit aroma and alcohol thickness, the Sidamo production area is very close to Yejia snow coffee, and the flavor is also very similar, after exquisite washing or sun treatment, it also has floral and citrus flavor, the sour taste is supple, and the price is not inferior to Yejia snow coffee. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Harar coffee is generally light to medium roasted to retain the bright sour and intoxicating floral aroma of the variety. Harald caffeine is famous for its mixed aroma, which is typical of the ancient early flavor, juxtaposed with Yega Snow caffeine as the "Ethiopian double Star". Harald production area has a dry and cool climate, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink berry aroma, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.