Introduction to the types of Coffee varieties grown in Coffee Farm in Ethiopia-Flavor description

Ethiopia has the world's most diverse coffee planting system and a complex ancient gene pool, coupled with multiple treatments of sun, water and semi-washing, showing a complex and changeable flavor. It can be said that the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". Peter Giuliano (former director of SCAA), the promoter of the third wave of boutique coffee, once said, "if you test every batch of Ethiopia, you will often drink a new flavor that has never been seen before." Setting foot on the land of Arabica evolution is like jumping into the ocean of genes and beginning to experience the unpredictable boundaries of coffee. "

Ethiopia

Ethiopia

Ethiopia is the cradle of Arabica. Growing coffee, stir-frying coffee and making coffee are unique local cultural heritage. Farmers are used to growing coffee, bananas, grains, vegetables, and other crops in the fields, and store dried coffee fruits as currency on the one hand, and for friendship, weddings, funerals, and religious activities on the other. Traditional Ethiopians even have coffee to celebrate when they give birth to livestock.

The average family has a fixed time, place and ceremony for drinking coffee, just like Christian worship, which is called "Bunna ceremony". The traditional methods and utensils they use to make coffee are completely different from the general way we extract coffee today, and the coffee also has a unique flavor. Sweetness: the taste belongs to the sweetness of honey, while it smells obviously sweet with caramel. This bean has obvious sweetness and belongs to the sweet taste of honey.

Acidity: the sour taste of this bean is just right, it can only be said to be a bit like the low-key sour taste of ripe nectarines. Personally, my attitude towards sour taste is very complicated. Although I don't like sour beans, I also understand that it is sour taste that brings rich levels of coffee liquid, and beans that lack acidity are often as fun as shabu-shabu water. The acid of this bean is realized in the mouth and retreats quietly behind the scenes very quickly. At the same time, it does not affect the taste of other levels of flavor in the whole process, let alone suppress other flavors. It can be said that it is a very cute bean.

Yuyun: the rich aromas of flowers and fruits and the taste of fruit will gradually transform into obvious nutty and plum flavors in the aftertaste, which is a bit like the not-so-sweet chocolate taffy on the whole. Even if you don't pay much attention to brewing, you can ensure the appearance of a very rich afterrhyme. The personal feeling should be due to the mellow taste brought by the high concentration of water-soluble substances.

P.S: because of the rich aftertaste of the beans, you can try to put the cup with coffee liquid residue for a short period of time after drinking the coffee. When the cup dries gradually, you can smell the more and more obvious aroma of sour plum soup in the cup. At the same time, if the extraction is excessive in the brewing stage, you can also smell the bitter smell that should not occur at this time.

Overall: no matter it is dry, wet or mellow, the sense of balance and the finish rhyme are all very distinctive beans with obvious features. If you are pursuing a cup of wild interest like the scorching sun of the African prairie, coffee lovers who yearn for a taste like chocolate taffy can never miss this bean.