Aromatic Ethiopian coffee plantation with rich flavor. Taste characteristics. Introduction to fine coffee.

Ethiopia exports 80% of its natural or sun-cured coffee beans and 15% of its wet-processed coffee beans every year. Ethiopia has about 2.5% of the global coffee market. Ethiopia's coffee is exported to all parts of the world, and Germany, Japan, Saudi Arabia and the United States are Ethiopia's four major coffee exporters. On average, Ethiopia exports about 109000 tons of coffee (equivalent to 1.8 million bags of 60 kg coffee) to all parts of the world every year. Now, Ethiopia produces coffee not only for drinking, but also for coffee lovers around the world to enjoy better. With the continuous improvement of the quality and production efficiency of the coffee industry, Ethiopia is now more than ever able to provide high-quality coffee to even the most picky and discriminating customers. Ethiopia hopes that not only the coffee consumers in the world but also the Chinese people can share this precious wealth of Ethiopia. Because the Chinese people have gradually become "experts" in appreciating the quality of coffee, the picked fruits will be washed in clean water and preserved under water in order to improve the flavor and color of coffee beans. The processing process begins with hand selection, washed by machine and made into pulp on the day of harvest, followed by natural fermentation and sun exposure, in order to meet the best humidity standards. After machine processing, these coffee beans are painstakingly and carefully hand-selected and packaged. This kind of processing is carried out in a regular factory with modern equipment and business license, which is finally rated manually and stored in a well-equipped warehouse. Ethiopia exports high-quality coffee to all parts of the world every year. Ethiopia implements stringent quality assurance measures, including visual monitoring and taste tasting, to ensure that the export quality is defect-free, full-bodied and aromatic-this coffee grows within 900m from the Darolebu plain to 2700 m from the highland mountains of eastern Ethiopia, Chercher. These mountains do provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, with a typical mocha flavor. Harald Coffee is the world's leading premium coffee; although the variety is produced abroad, it gives people a friendly feel, smooth and smooth taste, giving people the rich taste of real mocha coffee. It is estimated that out of 52000 hectares of cultivated area, the average annual production of this coffee is 26000 tons (equivalent to 430000 bags of 60 kg coffee)-the coffee grows in areas ranging from 1400 to 1800 meters above sea level. This kind of coffee is natural or sun-cured; it is weakly moderately acidic, the fruit is full, and the average quality is good; the smell is fragrant and mellow; one drop in the mouth, endless aftertaste. It is estimated that out of 127000 hectares of cultivated area, the average annual production of this coffee is 70000 tons (equivalent to 1.17 million bags of 60 kg coffee).

Yirgachefe coffee--

This kind of coffee grows in areas ranging from 1500 to 2200 meters above sea level. This coffee is washed in a clear stream, carefully selected by hand and exposed to plenty of sunshine. The taste is unique; the fruit is medium-sized, comparable to Mocha. The taste is mellow, the charm is unique, it gives people a fresh feeling, and the market prospect is optimistic. It is estimated that out of 42000 hectares of cultivated area, the average annual production of this coffee is 28000 tons (equivalent to 470000 bags of 60 kg coffee).