Gentle and gentle Ethiopian coffee flavor description, grinding degree characteristics, taste manor introduction

Of the nine major coffee producing areas in Ethiopia, Hidamo and Yegashafi are the most outstanding. Yega Xuefei originally belongs to the sub-region of Hidamo, which is independent because of its special flavor. Its rich and complex fruit aroma makes it popular internationally almost overnight, becoming a hot target for experts. It is worth mentioning that most of the coffee in Central and South America is imported, but Ethiopia is a rare place of origin. what is more, there are countless native wild varieties that have not been discovered. Ethiopia is the birthplace of the famous Arabica coffee beans, and people have maintained the tradition of harvesting wild coffee beans. The coffee garden at an altitude of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans, and has the most direct and full expression of the delicate flower and sweet fruit flavor that can be brought out by washing Yirgacheffe in a cup of water. Or sun-treated Sidamo, sweet and atmospheric, are the most classic top representatives of Ethiopian coffee recently fell in love with semi-washed Yega Chuefei, the world of coffee is as interesting as wine, good coffee is the best presentation of local soil, high-altitude Kenyan coffee is rich and complex, short-growing Colombia is fresh and easy to drink. In order to determine which countries the world's highest quality coffee comes from, thrillist.com invited a number of coffee industry leaders to vote for the top ten coffee producing countries. The results are as follows.

The Jima mocha washed in Ethiopia looks very clean, but somewhat untidy, while untidiness is a nightmare of baking, which is always uneven in depth. In order to appreciate the original flavor, try not to pick too much, so as not to affect the overall taste.

Because they are new coffee beans with high water content, they need to be roasted a little deeper, using low heat to bake city in the city, the surface is slightly oiled, and the beans are brown. After baking, Gemma feels crisp and loose after grinding, and it takes a long time to finish the last point of grinding. It may be that the beans are light and not easy to get down.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.