Introduction to Coffee Flavor and Taste characteristics of Xida Motede Manor in Ethiopia

There are mainly mountain plateaus in Ethiopia, and the central and western regions are the main part of the plateau, accounting for 2% of the total. The East African Rift Valley runs through the whole territory, with an average elevation of nearly 3000 meters, which is known as the "roof of Africa". The terrain around the plateau is gradually declining. The Darol depression in the north fell to 113 meters below sea level, the lowest point in the country. The coast of the Red Sea is a narrow banded plain. Deserts and semi-deserts in the north, south and north-east account for about 25% of the country's area. At 4623 meters above sea level, Dashan Peak in the Ximen Mountains is the highest peak in Ethiopia. By 2012, Ethiopia has a population of 91 million, making it the second most populous country in Africa. The population growth rate is 2.9%. [7]

There are more than 80 ethnic groups in the country, mainly Oromo (40%), Amhara (20%), Tiger (8%), Somalia (6%), Sidamo (4%) and so on. 45% of the residents believe in the Ethiopian Orthodox Church, 40-45% believe in Islam, 5% believe in Protestantism, and the rest believe in primitive religions.

By 2012, the three most populous states were Oromo, Amhara and Southern State.

Ethiopia has two of the best producing areas, Yiragcheffe and Sidamo. Sidamo is located in a plateau region south of Ethiopia. Sidamo has a balanced acidity and moderate consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.

As Ethiopia's classification system is still very backward, it can be divided into special grades (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5.

In Ethiopia, Japanese beans are usually found in exotic materials, such as small stones or twigs, so pay special attention to Ethiopia as the birthplace of coffee when grinding. 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 shop won the runner-up in the Hong Kong baristas competition that year, winning the top three in Hong Kong in 2012 and the Hong Kong champion and runner-up in 2013, and its founder Kapo Chiu won the title of runner-up in WNC (World barista Competition) in 2014.