Introduction to the characteristics of the fresh and bright Ethiopian boutique coffee flavor manor

Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light roast with a unique lemon, floral and honey-like sweet aroma, soft fruit acid and citrus flavor, fresh and bright taste, yekashefi coffee trees were originally cultivated by European monks, later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are grown mostly in farmers 'backyards or mixed with other crops on the farm.

Culture and characteristics: It has such a custom in this local area that no matter how poor the common people are, their homes must have a coffee pot and a charcoal stove. Why? Because coffee is something that local people think they must make every day, just like we smoke. People like us who smoke, basically for example, we can skip three meals a day, but we must smoke. They are also like this, they are one day I can not eat, but I must drink coffee, because they think this coffee is a tool and bridge between them and God, they will have a coffee pot and a charcoal stove in their poor home. For example, if a guest comes to the host's house as a guest, then if the host doesn't get up after you enter, then you can leave. Why? That means you're not welcome. If you go in after the male host is very very warm to you, that means he likes you very much. Then the hostess would dry fry some green beans and popcorn in the pan for snacks, and then you would sit and chat with the host like this, smoking or chatting. And what happens to the hostess? She's gonna start frying coffee beans right now, and it's gonna be really, really good. Then she immediately put the fried coffee beans in a tool similar to the one we use to mash garlic. She put it in there, mashed the coffee beans, and then put it in this charcoal stove and mixed it with water to start brewing the coffee. That is really, Ethiopian coffee can be called really, very fragrant Ethiopia is called "the birthplace of coffee." Why is it the birthplace of coffee? There is such a small story. In Ethiopia, there is a place called Kaffa. One day, there was a shepherd who raised sheep. Suddenly, one day, he found that the sheep was alive and jumping like crazy. Later, he carefully observed the sheep. After all, what did the sheep eat or smell? Then he found that the sheep ate a kind of fruit. Then he found that after eating the fruit, he felt that the sheep was very excited and cried non-stop every day. Later, he picked this fruit and distributed it to his church friends and relatives in this area to eat it. These people also felt refreshed after eating it, and then they felt all kinds of diseases disappeared. Then why? This was later called coffee. What do they call it when they eat it? Coffee beans.