Introduction to the Coffee Flavor description Variety characteristics of Citrus-flavored Coffee in Shaquiso, Ethiopia

Even the official Ethiopian research unit cannot say how many Arabicans there are in Ethiopia. Coffee cooperatives on one mountain certainly grow different varieties than those on another, and even small farmers in the same area grow different varieties of coffee. Some estimate that there are at least 2,000 varieties of Ethiopian coffee, and there are even more than 4,500 varieties. Ethiopian beans appear to be a bit malnourished compared to the fat bodies of Bourbon 'SL28', the dominant variety in Kenya to the south, or the Central and South American and Asian tibeka. But "beans" can not be judged by appearance, Ethiopian coffee citrus aroma can be called the world's best, whether instant coffee or freshly ground coffee, extraction on the smell of orange or lemon fragrance. On the palate, it has a rich floral, fruity and sour aroma that is characteristic of Ethiopia, but the body or consistency is slightly poor. The biggest drawback is that it is easy to bake unevenly, especially sun beans. Even the best Grade3 Harald sun-baked beans often show uneven color, which is the biggest defect of Ethiopian beans, but fortunately it does not affect its good flavor. For coffee fans, don't care how the beans look, the most important thing is to drink. Ethiopian washed beans are much more stable than sun-dried beans, whose flavor fluctuates greatly from year to year, so be sure to cup them several times before buying them in large quantities. Good sun-baked beans have a much deeper flavor than washed beans, but mishandled sun-baked beans are sure to leave you speechless, as many coffee fans say

Washed coffee accounts for 35 per cent of exports. Good quality washed coffee is processed from freshly picked fully ripe fruit, carefully picked and closely monitored by professionals. After picking clean coffee beans on the day of picking to pulp, then fermentation, washing, drying, peeling. The humidity of the processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65 per cent of exports. Picked primarily at home, red beans are dried on concrete floors or high tables to a humidity of about 11.5%, then peeled and washed.

Coffee classification and quality control system

In Ethiopia, coffee classification and quality control systems are divided into producer, regional and national levels. All coffees are inspected by local inspection agencies before they leave the country of origin, and then re-inspected at coffee inspection and grading centres in Addis and Diredova to determine their quality grade. Grading coffee before auction and sale 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 origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee.