Jasmine fragrant Coffee beans Ethiopian Coffee Flavor description introduction to the taste characteristics of the manor area

Introduction to Flavor Description of Yerga Shefi Fine Coffee Bean

Tasting the specialty food and enjoying their coffee culture, the waiter sat beside the brazier and roasted a flat earthenware container containing brown coffee beans on the fire, turning it from time to time to make it even. Then pour them into a large wooden bowl called a mukcha and pound them with a pestle like garlic. The next step is to cook coffee. The waiter quickly poured the ground coffee into the earthenware pot and set it over the fire to boil. The owner said that this kind of pottery pot is specially used for brewing coffee. Its main feature is that it can maintain the natural aroma of coffee beans, far better than the copper pot or aluminum pot used in the city. Sure enough, accompanied by the squeaking sound of the kettle water, a strong aroma unique to coffee also leaked out from the spout along with the milky white steam.

As the waiter lifted the pots from the fire, another waiter took advantage of the situation by lighting a handful of incense sticks and sticking them into the doorpost. This is also a traditional custom in Ethiopia. It has two meanings: one is that incense can disperse mosquitoes and flies, bringing good luck; the other is that it means that the hostess has brewed coffee and welcomes neighbors to taste it.

Coffee farming villages produce about 35 percent of the country's coffee. These coffee farms, which use a multi-tiered coffee growing system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves, plant and animal debris to increase soil nutrients. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced on state farms), which accounts for 5% of the country's coffee production, exhibits forest-type coffee production characteristics.

Located in the most privileged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings harvest joy to the country every year. Beautiful white coffee flowers bloom and bear fruit every year between March and April. Only the reddest and most mature fruits are selected for coffee between September and about December. New coffee exports begin in November or December each year.

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 and loose.

Ethiopian coffee is harvested once a year. 3-4 Beautiful white coffee blossoms bloom during the month, and then the fruit begins to grow. 9-12 The moon-red coffee fruit ripens and waits to be picked. 11-12 The new season of coffee begins to export