Introduction of Ethiopian Coffee Coffee varieties, Brand characteristics, Flavor description, Grinding scale, Fine Coffee
Introduction to the quality characteristics of Ethiopian Coffee Flavor description
Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned.
Grading and quality control system of coffee
In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards, so as to ensure the reputation of Ethiopian coffee coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected. Before the sharp drop in coffee prices, coffee exports accounted for more than half of Ethiopia's foreign exchange earnings, but now they account for only about 35 per cent. But according to the International Coffee Organization, coffee prices rebounded in 2002, rising from 41 cents per pound in September 2001 to 52 cents per pound in 2002 and 59.7 cents per pound in 2003. The average price in March 2004 was 60.8 cents per pound, an increase of 50% over September 2001. This is excellent news for Ethiopia. 1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.
2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.
3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.
4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.
5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons.
6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.
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The strong flavor of Honduran coffee Kaddura describes the characteristics of taste and quality by grinding and calibration.
In 1804, Honduras began to grow coffee, and now there are 280000 hectares of coffee plantations, mainly small coffee farmers, who account for 60% of Hongguo's coffee production. In 2011, Honduras produced more coffee than Guatemala, and in 2012 it became the second largest exporter of washed Arabica beans in the world, after Brazil.
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An introduction to the quality manor production areas of Latin American coffee beans by describing the characteristics and flavor
Latin American coffee beans introduce Mexican coffee from Cottpe and Veracruz in the north to Plumas in the central Oaxaca region to Chiapas in the southernmost part of the country, where coffee is produced, and the flavor varies from region to region. Although there are many producing areas in Mexico, but because the quality stability is not high, so we have to try in many ways in order to select the ones with high quality. Basically, Oaxaca and Cha
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