Introduction of Grinding degree of Coffee Flavor description and treatment in Xidamo Chiso producing area of Ethiopia

Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can not be seen, Ethiopian coffee has the most citrus aroma in the world, whether it is instant coffee or freshly ground coffee, you can smell the aroma of orange or lemon when you extract it. The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best Grade3 Harald sun-cured beans often show uneven color, which is the biggest defect of Ethiopian beans. But fortunately, it does not affect its good flavor, which grows in the east of Gima and the north of Sidamo in the southern western highlands of Ethiopia (the border of Shewa and Sidmo provinces). It is preferred by most Europeans and Americans at an altitude of 3600-6200 feet, its annual output is about 110000bags/60kg, most of the beans are round (15/16scr), the color green is bluish, the export is mostly G2 grade, the taste is similar to Yegashev, but the viscosity is thin. However, the floral and fruity flavor is obvious, and the sour taste is softer than that of Yegashev, with a wine-like aftertaste and a good and balanced quality. it is a noteworthy Ethiopian boutique coffee after Yegashev. However, almost all limes are vertically integrated and exported by Ethiopian coffee organizations, so it is almost rare to see them in China.

I have heard that this kind of baking is more suitable for air flow medium baking, not suitable for deep baking, and the better flavor after baking is two to three days. In fact, the good Lim is comparable to Yegashev (this is actually a subjective consciousness of different opinions), but in recent years, about 10% or 20% of Gima has been used to make up for the lack of flavor of coffee, but its quality has gradually declined to its own level. But there are bipolar comments on people who buy coffee (my friend uses Gima as the base of espresso in his shop, and its strong flavor surprises me). The coffee, like Hara, follows the ancient way to get the sun, and is also slightly sour but slightly inferior to Hara, with a medium texture and rugged earthy flavor. 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.