Introduction to the characteristics of grinding degree of Ethiopian coffee bean varieties with mild taste by flavor description treatment
Introduction to the flavor description of Ethiopian coffee
The water content is high, so you need a deeper baking degree. Use low heat to bake city in the city, the surface is slightly oily, 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.
Washed Ethiopian wild djimmahji Mamoca coffee, under the wild appearance, is the gentle heart; it is indeed a relatively high quality low acidity 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 a bit messy, because there are also first-and second-class (Grand G2) Yirga Cheffe coffee processed by sun processing, but the highest grade of Harald (Harar) is level four.
Ethiopia's geographical environment is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The main coffee producing areas are Harar, Limu, Djimma, Sidamo, Kaffa, Yergacheffe and Wellega. The soil in these areas is well drained, slightly acidic and red loose.
Ethiopian coffee is harvested once a year. The beautiful white coffee flowers bloom from March to April, and then the fruit begins to grow. From September to December, the red coffee fruit is ripe for picking. The new season of coffee starts to be exported from November to December.
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Introduction to the method of processing the name of taste manor of varieties with flavor description of Ugandan coffee beans
The flavor description of Ugandan coffee beans introduces the tenacious resistance of people all over Uganda to British aggression. In 1893, Britain sent troops to occupy the Kingdom of Bunioro, and King Kabarega led some of the people to wage guerrilla warfare for six years. In 1897, King Mwaanga of Buganda raised his army against Britain and later joined Kabarega in the Rango region. In April 1899, two kings were captured
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