Introduction of High-quality Coffee in producing areas of Ethiopian 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.
Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.
Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so prominent that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa. About 25% of the Ethiopian population depends on coffee production directly or indirectly for a living. The majority of farmers use traditional planting methods. Artificial care of coffee trees, the use of organic fertilizers, do not use harmful pesticides and herbicides, etc. Therefore, most of the coffee produced by Ethiopia is organic coffee.
Due to different planting methods, coffee can be divided into three types: forest-semi-forest coffee (Forest or semi-forest coffee), courtyard coffee (Garden coffee) and plantation coffee (Plantation coffee).
60% of the coffee belongs to forest-semi-forest coffee. In such a wild coffee forest, pesticides are not used at all, but biological methods are used to control pests.
35% of the coffee is courtyard coffee. In this kind of coffee garden, the planting is three-dimensional. Coffee is located in the lower layer and gets a suitable growth environment in the shade of other crops. Fertilizers are mainly fallen leaves, withered grass and animal manure.
5% of the coffee belongs to plantation coffee. This is a modern way of growing. Coffee is also grown in a forest, but new varieties are used and planted in rows with other shade trees.
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Introduction to the characteristic varieties of Coffee grindability treatment in Xidamo Chiso producing area of Ethiopia
Nowadays, there are more and more water washing treatment plants in Ethiopia. Small farmers sell the harvested coffee fruit to the processing plant, peel it and resell it in the auction system, and then transfer it to the port of Assab in Eritrea in the Red Sea and the port of Djibouti in Djibouti near the Bay of Aden. The coffee is the country's main agricultural export, but its own annual consumption is also staggering.
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Introduction to the characteristics of grinding degree treatment method for flavor description of Kenyan Jinchu coffee with rich and perfect taste
Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if served with pomelo
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