Taste Unique Ethiopian Yega Shefi Cochir Estate Coffee Flavor Description Taste Variety Introduction

In Ethiopia, people are proud of coffee and regard it as a gift to give back to the world. To this day, many Ethiopian families still retain the ceremony of daily coffee celebrations, with the hostess of each family inviting her family and neighbors to have coffee more than once a day. In their view, this is a way to show friendship and respect. In the magical land of Ethiopia, coffee beans are filled with the unique smell of coffee beans, and the sound of "Buna-Buna Tetu" is heard from time to time. According to legend, in the sixth century AD, an Arab shepherd came to the Ethiopian prairie for grazing and found that sheep became very active after eating a local red fruit. The shepherd himself tasted some. He found these fruits not only sweet and delicious, but also refreshing after eating. It happened that a Muslim was passing by and brought this incredible red fruit back to share with other parishioners. In this way, this delicious fruit quickly spread. This is the legendary origin of coffee Ethiopia is recognized as the birthplace of coffee, is the birthplace of all kinds of coffee we taste today, it plays an important role in the history of coffee development. With respect and praise for the birthplace of coffee, as well as the long-term inheritance of coffee culture, Starbucks solemnly launched the unique "Ethiopian Coffee" in stores across the country a few days ago. and launched the "Ethiopian Coffee week" in various stores from January 6 to 12 to provide customers with pure Starbucks coffee, while leading customers to experience a wonderful and unique journey of Starbucks coffee culture.

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 (coffee bean) 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.

With regard to the grade of Ethiopian coffee: the highest grade of Ethiopian coffee Yega Xuefei and Yirgacheffe and Sidamo may be level 2 or 3 (G2 or G3), and most of the sun-processed coffee in eastern Ethiopia is grade 4 or 5 (G4, G5). In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and messy, because there are also first-and second-tier (Grand G2) Yega Xuefei Coffee (Yirga Cheffe) processed by sun processing, but the highest grade of Harald (Harar) is Grade 4 (G4) (data: sweetmaria).

The coffee producing areas of Ethiopia are Hidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provincial divisions. Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar borders 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.