Ethiopian Coffee Flavor description of unique quality; introduction to the processing methods for the characteristics of grinding degree of taste

This kind of coffee grows in areas ranging from 1500 to 2200 meters above sea level. This coffee is washed in a clear stream, carefully selected by hand and exposed to plenty of sunshine. The taste is unique; the fruit is medium-sized, comparable to Mocha. The taste is mellow, the charm is unique, it gives people a fresh feeling, and the market prospect is optimistic. It is estimated that out of 42000 hectares of cultivated area, the average annual production of this coffee is 28000 tons (equivalent to 470000 bags of 60 kg coffee).

Sidamo Coffee-

This coffee grows in areas ranging from 1400 to 2200 meters above sea level on the shoulder slopes of the Rift Valley in East Africa. Natural (sun-cured) and washed coffee are of unique quality, moderate pH and good quality. It is estimated that out of 61000 hectares of cultivated area, the average annual production of this coffee is 37000 tons (equivalent to 620000 bags of 60 kg coffee).

Annual output: 396000 tons

"the delicate floral and sweet fruit flavor that can be brought out by a cup of water washed by Yirgacheffe is unparalleled, or sun-treated Sidamo, sweet and atmospheric, is the most classic top representative of Ethiopian coffee."

Cuv é e Coffee Education Director Lorenzo Perkins Ethiopia Coffee producing areas are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

In the West, Ethiopian coffee is generally labeled and (Yirgacheffee, Sidamo and Harrar) sold on the market. Grade of Ethiopian coffee:

Ethiopia washed coffee Yega Chuefei G1 G2

The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).

Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).

In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The grading is not uniform and messy now, because there are also Grand G2 and Grand G2 Yirga Cheffe processed by sun processing, but Harald's highest grade is Grade IV Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.