Ethiopia, where coffee is produced Sidamo Charkiso flavor description processing method Introduction

Introduction to the method of describing the Flavor of Coffee production area in Xidamo Chiso, Ethiopia

Coffee is as pure as a thoroughbred.

Ethiopia grows coffee in different climatic zones, so it has more than 140 farm varieties, and fresh coffee is produced all the year round. The quality of Ethiopian coffee varies according to different elevations and regional ecological environment. The Harar coffee in the southeast highland is a typical Muha coffee with strong aroma; the coffee produced in southwest Wollega has a rich fruity flavor; Limu coffee has wine and spice flavor; Sidamo coffee is mild, full-bodied and sour, while Yirgacheffee coffee has floral flavor. Taste Yega Xuefei, chocolate and sour taste more intense, like lemon flying, with a trance of flowers.

Interestingly, Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee. It is said that in the era when horses were the main means of transportation, Ethiopians were proud that Ethiopia had the best thoroughbred horses in the world. Now they give this pride to Ethiopian coffee, "high-quality coffee should be as pure as thoroughbred horses". As a result of adhering to this concept, the taste of coffee here is still so mellow.

Coffee drinking ceremony is well-known.

In traditional Ethiopian families, coffee is drunk two or three times a day, with a variety of drinking rituals or rituals. In the evening, the whole family sat on the ground around a small charcoal stove. The ground around the charcoal stove is covered with specially cut or bought grass. This is a special grass specially used for coffee rituals. When the small charcoal stove is lit, it is necessary to specially pick out a few pieces of white charcoal with thick smoke, shake it in every corner of the house, and then put it on the edge of the stove and let it burn out or extinguish itself. In this way, for a period of time, the whole house or courtyard is shrouded in smoke.

It is usually a teenage girl who prepares coffee for everyone at home. She first grabbed a handful of light green raw coffee beans, put them in a small iron pot on the charcoal stove, scooped up clean water, and scrubbed them with both hands. Then roast the coffee beans with a small wooden shovel, and soon the coffee beans begin to turn dark black and emit an attractive fragrance. When the girl thought it was time for the fire, she picked up the handle of the iron pot and shook the smoky coffee beans and sent them to everyone for everyone to smell. After everyone nodded and said yes, she poured the cooked beans into a small mortar and pounded them with a big iron bar nearly one meter long and as thick as the child's arm. Soon, the handful of beans was mashed into powder