Introduction to the Origin and Flavor treatment of Ethiopian Coffee quality characteristics of Grinding scale

Introduction to the Origin and Flavor treatment of Ethiopian Coffee quality characteristics of Grinding scale

The traditional method of treatment is solarization. In 1972, the first water washing processing plants were built in the Yirgacheffe production area. Decades ago, most coffee is now wet-processed in the western and southern regions.

In general, wet-processed coffee is thought to be more pure, softer, rounded and better acidity. Dry processing is slightly better in terms of mellowness and richness.

Yirgacheffe is the best wet-processed ET coffee. Although ET coffee, like many African coffee, is famous for its fruit style and red wine flavor, Yirgacheffe's unparalleled high-quality flavor still makes it an insurmountable classic in the boutique coffee world. Dry-processed coffee is often considered to be slightly inferior in flavor, but this conventional wisdom is declared invalid when it comes to dry Harar. Dry Harar, with its wild and mellow performance, has become another peak of ET coffee that can compete with Yirga in the world of boutique coffee.

When it comes to coffee processing, in the tradition of ET, it still follows the ancient method of drying. A coffee senior once mentioned his experience in ET. Even if it is a wild coffee tree, in the harvest season, some people will carefully pick the coffee fruit for follow-up treatment. The elder wrote that when driving on a sparsely populated road, he found coffee fruit drying on the road and was carefully circled. Imagine that scene, is it very kind, only if you really regard coffee as a part of daily life will there be such a practice at home.

Of course, most of the coffee dried directly on the road will not appear in the export ranks, because the treatment is too crude and is mainly used for local consumption or supply to the local market. As for the coffee fruits in the export ranks, they are now carefully handled on high beds off the ground.

The Buna ceremony in Ethiopia is a long process, with an average of about 1.5 hours. The ceremony, which takes place every day, aims to come to the conclusion that it may be a marriage proposal or a mediation of family conflict.

The first is roasted coffee beans. When the coffee beans are roasted, the women (often dressed up) put the coffee beans into the pot and let everyone smell the coffee beans. And then I started making coffee.

The first cup in the ceremony is called ABOL, which is the most important and the worst. If you are resolving a conflict, you must bravely drink this drink and state your point of view.

The second cup is called Tona, boiled again with water, and the taste is still strong. If the other person accepts his or her own point of view, he will drink it up. If the other party doesn't drink, there won't be a third drink.

The third cup is called Baraka, when the matter is settled and the conclusion is satisfactory, it symbolizes joy, and often the younger generation will be invited to this cup.