Ethiopian coffee bean flavor description of the type of taste grinding scale processing method introduction

Flavor description of Ethiopian coffee beans introduction to the method of taste grinding and calibration

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Djimmah, Gimbi, Yirgacheffe, Sidamo and Harar. Because of the soil conditions, climatic conditions and the altitude of more than 2000 meters in these areas, it has created an ideal environment for the growth of coffee crops. Among them, the Montenegro region of Harald is so far the only place in the world with wild coffee, where wild coffee is auctioned in London every year Harald coffee is a very special coffee, its taste is very aggressive, always ready to beat your taste buds A cup of Ethiopian Harald coffee can give you a primitive experience you've never had before. Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. To this day, it is still usually grown on a small scale and maintains very traditional and ancient coffee growing techniques and methods, so pesticides and other chemical fertilizers will never be used, so Ethiopian coffee, like Yemeni mocha coffee, is the best choice for those who advocate nature.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.

Washed Ethiopian wild djimmahji Mamoca coffee, under the wild appearance, is the gentle heart; it is indeed a relatively high-quality low-acidity coffee.

Sidamo

Sidamo sidamo

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.

Where is Sidamo in Ethiopia?

The main producing areas of Ethiopian coffee are Harald (Harar) in the east, Djimmah (southwest) and Sidamo (south).

The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits. Beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aroma, the performance is exciting, moderate roasting has a soft sour taste, deep roasting gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee, known as the best coffee beans in Ethiopia, is the representative of East African boutique coffee, and Yega snow coffee is the most unique flavor in the world today.