The three primary species of Ethiopian coffee

About 65% of the coffee in circulation in the world market is Alibika:

According to the statistics of ICO (International Coffee Organization), excluding the domestic transactions of coffee-producing countries, about 65% of the coffee in circulation in the world market is Arabica and 35% is robusta. Arabica species are characterized by slender and flat grains, while robusta coffee beans are more round.

But if you add in the hybrids of Arabica and robusta (for example, the mutant Colombian subspecies, which is the main variety of Colombian coffee, has a 1x4 robusta pedigree and is therefore resistant to leaf rust and has high yield) and its mutant secondary coffee beans, the classification will be more complicated. Some Arabica coffee beans are quite close to the native species, while others are similar to the Robusta species.

1. Akabica species, scientific name coffee Arabica, originated from the Abyssinia Plateau of Ethiopia (now the Ethiopian Plateau). At the beginning, it was mainly used as medicine, developed the habit of baking and drinking in the 13th century, passed through the Arab region in Europe in the 16th century, and became a favorite drink all over the world. The resistance to nature's dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust. Arabica is mainly produced in South America, Central America, Africa (East African countries) and Asia (including parts of Yemen, India and Papua New Guinea). Caffeine is about 1.5%.

2. Robusta, scientific name coffee RobustaLinden, is a leaf rust-resistant variety found in Congo, Africa, which has stronger disease resistance than Arabica. In fact, it was a mutant of the Congo species (scientific name Coffeacanephora). The name of the Robusta species has become popular, and it is regarded as the same species as the Congolese species. This has a unique aroma (called "Luobu smell", which some people think is moldy) and bitter, and is generally used in industrial coffee, such as instant coffee, bottled coffee, liquid coffee, or in a small amount in blended coffee. The caffeine content is about 3.2%.

3. Liberian species (scientific name Coffealiberica), West Africa is the origin of Liberian coffee, whether it is high or low temperature, humid or dry and other environments, have a strong adaptability, but not resistant to leaf rust, and the flavor is worse than Arabica.

Yega Chuefei exudes an extremely complex aroma and shows an extremely excellent taste that is difficult to describe. In general, the dry aroma of Yega Chuefei is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea.

Although the coffee is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection. Here is a little introduction to these three Chevy.