Ethiopian coffee with a long aftertaste Description Variety Features Price Growing Environment Introduction

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the local environment.

It is worth mentioning that most of the coffee in Central and South America is imported, but Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.

Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. Its rich and complex fruit aroma made it an international hit almost overnight, becoming a hot target for connoisseurs. It was expensive because Islam forbids drinking. Some people in religious circles think that this drink stimulates nerves and violates the doctrine. Coffee shops were banned and closed for a time, but the Sultan of Egypt thought that coffee was not against the doctrine, so the ban was lifted, and coffee drinks quickly became popular in the Arab region. The word coffee Coffee, which comes from the Arabic Qahwa, which means "plant drink", later spread to Turkey and became the source of the word in European languages. The method of growing and making coffee has also been continuously improved and perfected by the Arabs.

Ethiopian Yega Fischer coffee is lively with mango and jasmine aromas. In addition to the aromas of mango and honey, the coffee has a hint of caramel and jasmine. On the palate, the fruity aromas of peach, mango and citrus are as beautiful as jumping on the tongue, especially when the coffee is cooled. With lively acidity and black tea-like texture, the taste is long, the flavor is bright, and the coffee produced by large-scale coffee-growing villages accounts 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 starts in November or December every year.