Introduction to the characteristic varieties of Ethiopia's Xida Motede Manor with unique flavor

Yirgacheffe, which has a unique aroma, comes from a small town called Yirga in the northwest of Sidamo province. Yerga Sherphine (Yirgacheffe) Coffee beans are one of the most distinctive coffees in the world. They are rare and expensive. They are produced in the plateau area of Sidamo Province, Ethiopia, at an altitude of 2,000 meters. They are outstanding representatives of African washed coffee. They have always enjoyed a good reputation in the eyes of coffee connoisseurs all over the world. Rare washed high-quality Arabica coffee is suitable for various degrees of roasting. It perfectly presents fresh and bright floral aroma and beautiful complete bean type. Mocha is generally difficult to match the high-end coffee. Unique citrus, lemon fruit aroma, but also with jasmine fragrance, has a similar sour wine, taste clean and no miscellaneous feeling, just like drinking freshly cooked citrus fruit tea aftertaste lasting. Floral and citrus aromas, performance is exciting, moderate roast after a soft sour, deep roast will send out a rich aroma, rich and uniform taste is the most attractive characteristics of Ethiopia's yega sherphine, known as Ethiopia's best coffee beans, is the representative of East African fine coffee, and yega sherphine is the world's most unique coffee grown in western Ethiopia 4900-5900 feet above sea level (Wollega Province) plateau, north of Jima, most of them wild, annual production of about 500000bags/60kg, export mostly G5/G4, beans are larger and longer than Longberry, green with brown, taste similar to less jasmine tea fragrance, more bitter, lack of rising hala, slightly acidic, slightly fruity and wine fragrance but slightly inferior to hala, but there is a good texture viscosity, so the beans in Jinbi District are nicknamed "poorman' sHarar."

Complex but balanced taste, good throat finish when deep-cooked, long sweet back, is one of the ingredients many bakers like as a mixed bean, but also as a good single item, suitable for drinking after dinner.

Limu

Grown in the south-west highlands of Ethiopia East of Gima, north of Sidmo, elevation 3600-6200 ft. Preferred by most Europeans and Americans, mostly washed, annual yield of about 110000bags/60kg, medium mostly round (15/16scr), color green with blue, exports mostly G2 grade, taste similar to Yegashev, viscosity is thinner, but floral and fruit flavor is obvious, sour is also softer than Yegashev, more irritating acid, residual taste similar to wine, has a good and balanced quality, is after Yegashev, a noteworthy Ethiopian fine coffee, but almost all the rum is Ethiopian coffee organization vertical integration exports, That's why it's almost impossible to see them in the country.

The best flavor is two to three days after baking. In fact, the good Lime and Yegashev are equal (this is actually a subjective consciousness of different opinions).

Sidamo

Growing in the southernmost Ethiopian plateau between 4,600 - 7,200 feet above sea level (Sidamo Province), southeast of Jima, due south of the capital, it is usually sweeter and more popular than most people. Its annual yield is about 225000bags/60kg. The beans are smaller than Longberry and greenish and grayish. In the sun drying field of Sidamo, coffee is placed in hemp net rack. Workers take turns to stir coffee in the sun. Sun-dried Sidamo is usually labeled as G4 export. Because the treatment process of washed Sidamo is more perfect than that of sunlight, most of them export more with G2 grade.