Ethiopia where coffee beans are produced Brand flavor Manor production area introduction

Ethiopian coffee

West Ethiopia, 4,900 - 5,900 feet above sea level.(Wollega Province) Plateau, north of Jima, most of them are wild, with an annual output of about 500000bags/60kg. Most of them are exported to G5/G4. The beans are bigger and longer than Longberry, with a little brown in green. The taste is similar to jasmine tea, with bitterness, lack of rising hala, slight acid, slight fruit fragrance and wine fragrance, but slightly inferior to hala, but with good texture viscosity. So Kimby's beans are nicknamed "poor man''s Harar."

Complex but balanced taste, good throat finish when deep-cooked, long sweet back, is one of the ingredients many bakers like as a mixed bean, but also as a good single item, suitable for drinking after dinner.

Limu/Washed

Grown in the south-west highlands of Ethiopia East of Gima, north of Sidmo, elevation 3600-6200 ft. Preferred by most Europeans and Americans, mostly washed, annual yield of about 110000bags/60kg, medium mostly round (15/16scr), color green with blue, exports mostly G2 grade, taste similar to Yegashev, viscosity is thinner, but floral and fruit flavor is obvious, sour is also softer than Yegashev, more irritating acid, residual taste similar to wine, has a good and balanced quality, is after Yegashev, a noteworthy Ethiopian fine coffee, but almost all the rum is Ethiopian coffee organization vertical integration exports, That's why it's almost impossible to see them in the country.

The best flavor is two to three days after baking. In fact, the good Lime and Yegashev are almost equal (this is actually a subjective consciousness of different opinions).

Sidamo/Sundried or Nature Dry-Processed and Washed

Growing in the southernmost Ethiopian plateau between 4,600 and 7,200 feet above sea level (Sidamo province), southeast of Jima, due south of the capital, it is usually sweeter and more popular than most people. Its annual yield is about 225000bags/60kg. The beans are smaller than Longberry and greenish and grayish. In the sun drying field of Sidamo, coffee is placed in hemp net stands. Workers take turns to stir coffee manually in the sun. Sunlight Sidamo is usually labeled as G4 outlet, washed Sidamo because of the more perfect treatment process than sunlight, so most of the G2 grade exports more.

Sunlight tastes close to floral, but slightly earthy. A nutty fruity, slightly cacao nose when washed, but smooth texture and viscosity, pleasant acidity and aromas. Medium roast is good for single serve, deep roast for blend coffee and base of good Espresso.

Yirga-Cheffe/Washed

Yirga is the name of a town in Sidama, meaning stable, and Cheffee means municipality.

It grows in the southern Ethiopian plateau at an altitude of 5700-7800 feet, located in the northwest of Sidamo Province, near Abaya Lake. It is usually sweet and popular with most people. The annual output is about 225000bags/60kg. The bean body is smaller than Longberry, and the color is green and gray. Most of them are washed. In the washing plant, coffee fruit after harvest, fermentation in a tank filled with water, workers use a simple wooden rake stirring, in order to facilitate the smooth cleaning, washing plant always has a pungent fruit acid fermentation smell, and the sound of fruit collision with each other in the tank, fruit thick soft, directly shelled and washed, leaving only sheepskin coated fruit, fruit after the final washing, directly dried outside the washing plant.