Introduction to the quality characteristics of coffee flavor description and treatment in Ethiopia

Ethiopian coffee

Readers interested in Ethiopian fine beans should pay attention to the regions of Sidamo, Yegashefi (especially rare sun-cured beans), Harar, Lim and Kimbi, which have strong orange and floral flavors different from those of Central and South American beans. Ethiopia is a treasure trove of coffee genes. Experts estimate that there may be more than 2,000 Arabica species hidden in Ethiopia, but the biggest dilemma facing Ethiopia's coffee industry is that its production is too low. This has to do with smallholder and organic farming, which produces an average of 800 to 1,200 kilograms per hectare, much less than in Central and South America (Costa Rica produces an average of two tons of beans per hectare), suggesting that Egypt still has a long way to go to increase production. In addition, natural decaf coffee trees are being planted in Egypt, and natural decaf beans will be available as soon as 2009.

Ethiopia's coffee-producing areas are divided into east and west parts by the Great Rift Valley. Lakes, volcanoes, lowlands, plateaus and woodlands alternate and evolve independently. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also allows it to preserve its rich Arabica genes. The eastern half is mostly plateau, coffee beans taste better, such as yejia sherphine and sidamo, which are popular with bright sour taste, and Hailiar with charming "mixed fragrance"; the western half is covered with large areas of virgin forest, mostly in complete natural evolution, creating more complex coffee varieties, and the coffee varieties in the southwest Kafa forest have strong disease resistance. Due to natural evolution, less artificial screening, its overall flavor is slightly inferior to the eastern half of Ethiopia is the cradle of Arabica, coffee, coffee brewing is a unique local cultural heritage. Farmers used to mix coffee, elephant-leg bananas, grains, fruits and vegetables in their fields, and store the dried coffee fruit for use as currency on the one hand, and for friendship, weddings and funerals, religious activities on the other. Traditional Ethiopians even drank coffee to celebrate the birth of livestock.

The average family has a fixed time, place and ceremony for drinking coffee, just like Christian worship, called Bunna ceremony. Their traditional methods and equipment for making coffee were completely different from the way we extract coffee today, and the coffee produced was also unique in flavor.

Yirga Cheffe is a small town in eastern Egypt, 1800 - 2000m above sea level, the old saying "Yirga" means "settle down","Cheffe" means "wetland. Yerga Sherphine is attached to the Sidamo region and is loved by fine coffee lovers around the world for its unique jasmine fragrance and citrus acid. This special taste is also known as "Yerga Sherphine" flavor. According to the defect rate of raw beans, yejia sherphine can be divided into G1~G5 grades from good to bad. Generally, it is washed with water, but there are also a small number of rare beans deliberately treated with sunlight to enhance the charming fruity flavor and body.