Introduction to the quality characteristics of Ethiopian Coffee Origin Flavor description of acidity and bitterness

Introduction to the method of describing the flavor of Ethiopian coffee

Knowing certain coffee terms not only allows you to accurately express your understanding of coffee, but also makes your customers or friends feel that you are quite expert at coffee and are a coffee glutton.

Flavor [flavor] is the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of contrast coffee.

Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. Unlike bitterness or sour (sour), it has nothing to do with pH, but a refreshing and lively quality that promotes coffee to exert its functions of boosting the mind and clearing the taste.

Body [mellowness] is the taste of coffee on the tongue after drinking the prepared coffee. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Aroma [smell] Aroma refers to the smell and aroma emitted by coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

Bitter bitterness is a basic sense of taste, the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour.

Bland [light] Coffee grown in lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

After brewing Briny [salty] coffee, if it is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste. Coffee trees are very similar to laurel and usually grow between the Tropic of Cancer and the Tropic of Cancer.

A coffee tree usually grows for about three to four years before it begins to bear fruit. the fruit is a red berry and a small number of yellow berries. After drying and removing the pulp, the coffee beans can be separated.

There are shadows of coffee beans all over the world, and they can grow as usual as long as the climate is right. These suitable places for growing coffee beans are located between the Tropic of Cancer and the Tropic of Cancer, generally between 25 degrees north latitude and 30 degrees south latitude, covering most countries in Central Africa, East Africa, Middle East, India, South Asia, the Pacific, Latin America and the Caribbean, collectively referred to as the "coffee growth belt". Coffee production zone coffee is mainly concentrated in this area, because coffee is very vulnerable to frost, and the temperature and humidity in the tropics are the most suitable for coffee growth. Coffee beans will grow into different species depending on farming methods, regional climate and various factors.