Introduction to the flavor description and grinding characteristics of Ethiopian coffee varieties in producing areas
Ethiopian coffee grades:
Ethiopia washed coffee yejia sherfi G1 G2
The highest grades of Yirgacheffe, Sidamo are Grade II and Grade III (G2, G3),
Most of the sun-processed coffee in eastern Ethiopia is grade 4 or grade 5 (G4, G5).
In many cases, fourth-grade coffee is labeled as five-grade in order to reduce taxes. Now the classification is not very uniform, some chaos, because there is a solarization process of the first and second grade (Grand G2) Yirga Cheffe coffee (Yirga Cheffe), but Harar (Harar) highest grade is four
Does coffee have an AOC and a grade like wine? Which country has the best coffee? Don't lock your eyes on cat shit, blue mountains... this article may open the door to a coffee world for you.
Recently fell in love with semi-washed yega sherry, coffee world is as interesting as wine, good coffee is the best presentation of terroir, high altitude Kenya coffee thick and complex, short growing period of Colombia fresh and easy to drink. To determine which countries the world's best coffee comes from, thrillist.com asked industry opinion leaders to vote for the top 10 coffee producing countries. The results are as follows:
Ethiopia: The original taste of coffee
Annual output: 396,000 tons
"A cup of washed Yirgacheffe can bring out exquisite floral and sweet fruit flavor, which is unparalleled; or sun-treated Sidamo, sweet and atmospheric, are the most classic top representatives of Ethiopian coffee Ethiopia is the birthplace of the famous Arabica coffee beans, people have maintained the tradition of harvesting wild coffee beans. The coffee garden with an altitude of more than 1500 meters has formed a unique coffee terroir after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in natural wild environment is called "wilderness coffee", which retains the most original and natural taste of coffee beans and has the most direct and full expression of terroir.
It is worth mentioning that most of the coffee in Central and South America has been introduced, Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.
Among Ethiopia's nine major coffee-producing regions, Sidamo and Yegashefi are the most outstanding. Yejia Xuefei was originally a sub-production area of Sidamo, which was independent due to its special flavor. Its rich and complex fruity aroma makes it an international hit almost overnight, making it a sought after object for connoisseurs and expensive.
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Description and treatment of Coffee Flavor in Xidamo Shaqiso producing area introduction to the taste of varieties
The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base. The water-washed Sidamo is light green and the beans are small.
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Introduction to the flavor description characteristics of Kenyan Jinchugu coffee varieties and the treatment method of taste producing areas
It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must be in the forest
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