Ethiopian Coffee Manor Flavor description method introduction to the characteristics of Fine Coffee in producing areas

Ethiopian washed Jima mocha looks very clean, but some are not neat; and not neat is a nightmare of baking, always deep and shallow not uniform enough; in order to experience the original flavor, or try not to pick too much, so as not to affect the overall taste of the feeling.

Because it is new coffee beans, high moisture content, so need a deeper degree of roasting, use low heat to roast city, slightly oily surface, beans brown. After baking, the jima feels loose and loose. It takes a long time to grind the last bit. Maybe the beans are light and difficult to go down.

Dry aroma of Gemma coffee powder: there is a strong, surging, wild aroma of burning, mixed with a faint earthy smell, compared to Indonesia's carlosi aroma is not so long-lasting burst.

French press pot follicle: rich in long-lasting brown oil, mild and smooth taste, washed clean, there is a gentle acid, a little sour.

Washed Ethiopian wild djimmah jima mocha coffee, wild on the outside, is gentle on the inside; it is indeed a relatively good low acidity coffee.

Sidamo

Sidamo

Ethiopian Sidama is a type of Arabica coffee of single origin, grown in Sidama province of Ethiopia. Like most African coffees, Ethiopian sidamo is characterized by small grey beans, but is characterized by its rich, spicy, alcoholic or chocolate-like flavor and floral aroma. The most distinctive flavors found in all Sidamo coffees are lemon and citrus, bright and crisp acidity. Sidamo coffee includes Yirgachefe and Guji coffee, both of which are of excellent quality.

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. The current classification is not uniform and somewhat chaotic, because there are also Grand G2 and Grand G2 for sun-processed Yirga Cheffe, but Harar is the highest grade (G4).

Ethiopia's coffee producing areas are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

In the West, Ethiopian coffee is marketed as Yirgacheffee, Sidamo and Harrar.