Introduction of Coffee varieties, Flavor, taste and Fine Coffee beans in Shaqisuo area

In September 974, a group of young and strong officers formed the "Coordination Committee of the Army, Police, and Local Forces" (that is, DERGUE, meaning SHADOW in English, and later generally referred to the junta and Mengistu regime) to launch a military coup, overthrew the Haier Selassie government, and announced the end of monarchy and the establishment of a "temporary military government." In November, the "interim military government" was changed to "interim military Administrative Council". In December, the interim military Administrative Council declared Ethiopia a "socialist country", nationalizing land, financial and financial institutions and industry. [3]

During the Mengistu dictatorship

In February 1977, Lieutenant Colonel Mengistu Haier Maryam (MENGISTU HAILE MARIAM) launched a military coup and served as Chairman and head of State of the interim military Administrative Council. In 1979, the Ethiopian Labor people's Party Organizing Committee, mainly composed of soldiers, was established to implement an one-party system. In 1984, the Ethiopian Workers' Party was formed according to the Soviet Communist Party model. In September 1987, Mengistu announced the dissolution of the "interim military Administrative Council", the end of military rule, the establishment of the "people's Democratic Republic of Ethiopia" and the establishment of a new parliament, with Mengistu as president and head of government.

Ethiopia is the birthplace of coffee. Ethiopian coffee has the same deep cultural accumulation as Chinese tea.

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of taste, endless aftertaste, wild beauty, is considered to be a thorny rose in coffee.

Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish in some places thick and small in some places, soft and strong acidity, mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.

Dessert maker Wei Wei brought back coffee beans from the famous the cupping room during his trip to Hong Kong. Founded in 2011, the store won the runner-up in the Hong Kong baristas competition that year, winning the top three champions and runners-up in Hong Kong in 2012 and 2013, and its founder Kapo Chiu won the title of runner-up in WNC (World baristas Competition) in 2014. Sidamo's coffee flavor is very diverse. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral scent. Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, just south of the capital, usually sweet, and most people like it. Its annual output is about 225000 bags / 60kg, the bean body is smaller than Longberry, green with ash, in the Xidamo sun drying field, coffee is placed in hemp net wooden frame, workers take turns in the sun exposure, manual stirring coffee, sun Sidamo is usually marked with G4 exit, washing Sidamo because the treatment process is more perfect, so most of the export of G2 grade Ethiopian coffee is mainly solarization. But now it seems to have changed in recent years, and the boutique coffee movement has made people's mouths more and more picky.

Less gossip, the aroma is obvious: according to Westerners, it is rose tea, but I think it is more like the taste of brown sugar and ginger soup, as well as the tonality of honey and oranges. This one is obviously purer than other Sidamo. Under the background of sour and sweet flavor, you can taste the flavor of candied fruit, flowers and chocolate. The palate is a little thin, but very smooth. The tail rhyme has the taste of milk, caramel and chocolate, all of which are typical of Ethiopia. The taste level is very complex but distinct.