Taste characteristics of Ethiopian Coffee Manor Flavor description and introduction of varieties producing areas
Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.
Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee output, shows the characteristics of forest coffee production.
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 (coffeebean) 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 Ethiopian coffee may taste different from batch to batch, which requires more cup tests in order to find the really good coffee grade of Ethiopian coffee:
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 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 Grade I and II (Grand G2) Yirga Cheffe processed by sun processing, but the highest grade of Harald (Harar) is Grade IV (G4).
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Description of Coffee Flavor in Tianyi Manor of Nicaragua; introduction to the taste of varieties in producing areas
High-quality Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. Suitable
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Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared to the southern neighbor
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