Introduction to the taste of coffee beans by describing the characteristics and flavor of coffee beans in Ethiopia

Introduction to the flavor description of Ethiopian coffee beans

Essel's coffee should be the only pollution-free green organic coffee in the world. Today, Ethiopia still uses traditional planting methods to artificially care for coffee trees, and fertilizers are mainly deciduous leaves, withered grass and animal manure, replacing harmful pesticides and herbicides used on a large scale in other coffee-producing countries.

In the highlands of southwestern Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wild animals and endangered species. The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has a world-famous variety of coffee types. A large number of coffee is produced (95%) by small shareholders, with an average output of 561 kg per hectare. For centuries, minority holders of Ethiopian coffee farms have been producing a variety of high-quality types of coffee. The secret of producing high-quality coffee is that coffee farmers have developed a coffee culture in a suitable environment through repeated learning of the coffee planting process for several generations, which mainly includes farming methods using natural fertilizers. The selection of the reddest and fully ripe fruit and the processing of the fruit in a clean environment the differences in the quality, natural characteristics and types of Ethiopian coffee are due to differences in "altitude", "region", "location" and even land types. Ethiopian coffee beans are unique due to their natural characteristics, including "size", "shape", "acidity", "quality", "flavor" and "flavor". These characteristics give Ethiopian coffee a unique natural quality. usually, Ethiopia is always used as a "coffee supermarket" for customers to choose the kind of coffee they like. Ethiopia produces between 200000 and 250000 tons of coffee each year. Today, Ethiopia has become one of the largest coffee producers in the world, ranking 14th in the world and fourth in Africa. Ethiopia is unique and different from other flavors, providing customers all over the world with a wide range of taste choices.