The characteristics of several major coffee producing areas in Ethiopia introduction to the Flavor description of Fine Coffee varieties

Harald is famous for its special bean variety "long bean (Longberry)", which is processed by dry method. This coffee has a fruity aroma of red wine. It is this unique aroma from the Harald region that gives the mellow aroma of the Arabica coffee we usually drink.

Kinby and Cedamo produce washed coffee. Kimbe Coffee has a balanced taste and a stronger flavor than Harald Coffee. Cedamo coffee is lighter, milder, smooth taste and pleasant aroma. All coffee from Ethiopia is not suitable for deep roasting. Locals believe that high temperature will destroy the original quality and taste of coffee. The grading standard of Sidamo is according to the defect rate. The less defective beans in the same weight standard, the better the quality and the higher the grade! Generally divided into two and three levels (G2, G3), water-washed Sidamo because the treatment process is more perfect than the sun, so most of the G2 level exports are more. Most of the sun-processed coffee is grade 3 or grade 4 or grade 5 (G3, G4, G5). In many cases, level four coffee will be marked as level five, but that is to reduce taxes. The current classification is not very uniform and a bit messy, but whatever you see marked G1, it must be the highest level of Sidamo, whether it's washing or tanning. Sidamo, one of the three major producing areas in Ethiopia

Ethiopia fought a two-year trademark battle with coffee giant Starbucks over the trademark of Sidamo in 2005, because Starbucks applied for Sidamo as a trademark as early as 2004. when Ethiopian farmers recovered only $1.45 a pound, beans from Sidamo were sold by Starbucks at $26 per pound. From this we can see how profitable Starbucks is. However, under the pressure of international public opinion, Starbucks finally gave up the competition for the Sidamo trademark in 2007. Today, the trademarks of the three major producing areas, Yegashifi, Harald and Sidamo, are all in Ethiopia's own hands, and the hard-working farmers have been rewarded accordingly. in order to continuously deliver the boutique coffee produced here to the hands of coffee lovers around the world.

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 an international hit almost overnight, becoming a hot target for experts and expensive.