Ethiopia Sidama Region Geographical Features Manor Flavor Description Origin Yega Shefi Features
Introduction of Sidamo Coffee beans
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 many world-famous types of coffee. Some of the main types of coffee are famous for their unique aroma and flavor, including the following
Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.
Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to take pride in the flavor of their coffee, making it the most famous coffee producing area in Africa.
Grade of Ethiopian coffee:
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).
In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and a bit messy, because there are also first-and second-class (Grand G2) Yirga Cheffe coffee processed by sun processing, but the highest grade of Harald (Harar) is level four.
Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.
Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But the taste of Essex coffee may be different from batch to batch, which requires more cup tests in order to find really good coffee.
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The coffee bean red honey treatment method is washed and insolated to introduce the flavor description variety characteristics.
The honey treatment of coffee bean red is the same as the water washing method, in which the ripe coffee fruit is first selected by a large water tank, except that the honey treatment skips the step of coffee bean fermentation in the pool. The honey treatment first peels the ripe high-quality coffee fruit, uses a machine to remove the pulp and retains some pectin, and then transfers the shell beans with pectin to the outdoor sun.
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Hand movements of flower drawing-pictures of the steps of making coffee flowers
The principle of the screen graphic method is very simple. Generally speaking, it can be divided into two forms. The first method is to let the milk and the milk foam separate to a certain extent for about 30 seconds after the milk foam has been made. Then use a spoon to block part of the milk foam and let the Italian coffee blend first, and then use a spoon to cover the milk foam on the coffee surface to form snow.
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