Yerga Sherphine Kocher Manor Coffee Flavor Description Processing Variety Characteristics

Variety characteristics of Yega Coffee Coffee Flavor description treatment method

By the middle of the 13th century, Ethiopia had been using pans as a tool for roasting coffee, leading the development of coffee culture.

Harald is an ancient city with a long history and one of the four holy cities of Islam. Harald was once the historical capital of Ethiopia.

In the era of underdeveloped means of transportation, especially in the era of horses as the main means of transportation, high-quality thoroughbred horses have become the goal that people pursue and aspire to, while Harald in Ethiopia has the best thoroughbred horses in the world. so their initial classification of coffee was that "quality coffee is as important as horses of purebred blood."

So the bags of Harald coffee beans we saw still have pictures of horses on them. This traditional packaging has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade.

Harald coffee is a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, a cup of Ethiopian Harald coffee can give you a primitive experience you have never had before

Features:

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 baked with 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.

Planting:

Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. ''

Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can not be seen, Ethiopian coffee has the most citrus aroma in the world, whether it is instant coffee or freshly ground coffee, you can smell the aroma of orange or lemon when you extract it. The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans.