Introduction of Coffee Flavor description and Taste characteristics in Xidamo Chiso producing area of Ethiopia
Gima, which accounts for about 50 per cent of Ethiopia's annual output, grows between 4400 and 6000 feet above sea level in the country's southwestern highlands (the border between Kaffa and Illubabor provinces) and is usually exported to G5/G4.
However, in recent years, about 10% or 20% of Gima has been used to make up for the lack of taste of coffee, but its quality has gradually declined to its own level, but there are bipolar comments on coffee buyers (my friend only uses Gima as the base of espresso in his store, and its strong flavor surprises me). The coffee is like a hara, which follows the ancient method of sunbathing. It is also a little sour but slightly inferior to Hara, with medium texture and rugged earthy taste.
Ghimbi & # 39; Lekenpuri (Lekempti)
Growing in western Ethiopia, 4900-5900 feet (Wollega province) plateau, north of Jima, mostly wild, annual output is about 500000bags/60kg, export is mostly G5/G4, bean body is larger and longer than Longberry, a little brown in green, taste similar to less jasmine tea, more bitter, lack of rising Hara, slightly sour, slightly fruity and wine aroma, but slightly inferior to Hara, but with good texture and viscosity. So the beans in Jinbi District are jokingly called "poorman'". SHarar ".
The taste is complex but balanced, with better throat rhyme in deep culture and longer back sweet. It is one of the materials that many bakers like to use as comprehensive beans. Of course, it can also be used as a good single product, suitable for drinking after meals.
Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.
Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned.
Grading and quality control system of coffee
In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.
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The taste of Yega Chefevoca Coffee describes the characteristics of the producing area and the manor.
The coffee market regulatory body in Ethiopia is the Ethiopian Coffee and Tea products Administration. There are two auction centers in the country, one in the capital Addis Ababa (Addis Ababa) and the other in Dire Dawa in eastern Ethiopia. Coffee growers bring fresh fruit or to private coffee processing plants or cooperative coffee washing stations
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Introduction to the flavor and taste of boutique coffee beans in the coffee producing area of Jinchu Valley, Kenya
Kenyan AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity and is loved by many foodies. It tastes perfect and balanced, and has an excellent and strong flavor, fresh and not overbearing, and is a complete but not heavy taste experience. Kenya AA coffee is the most popular coffee in Europe. Take a clear sip and you will feel that it is brewed at the same time.
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