Ethiopian Coffee Bean Manor Flavor Description Processing Method Grinding Scale Introduction to the region of production

Introduction to the production area of Grinding scale by the method of Flavor description of Coffee Bean Manor in Ethiopia

The high-altitude growth environment and the excellent genes of the local native species have created the bright and juicy taste of the royal selection, and the sun-drying treatment adds a rich and strong fruit tone.

Rich fruit flavors such as floral, cantaloupe, strawberry, blueberry and ripe berries can activate the sense of smell as soon as the beans are ground into coffee powder. Piaget tea, silky texture, taste clean and balanced, tail rhyme lively and changeable fruit sweet Aricha processing plant waiting for coffee beans flavor ripe, before shipment, and then remove the sun-dried cherry pulp and sheepskin, and then remove immature beans, over-fermented beans, perhaps it is this strict control that makes Aricha peak into the G1.

This coffee bean is full of the sweetness of Sydney and the aroma of fermented wine. The taste has clear, bright, gentle and smooth fruit acidity, very clean fermented fruit sweet, elegant fruit wine, coffee flower aroma, sweet aftertaste, and then sweet Yega Xuefei grading system is not distinguished by the number of eyes, but according to the proportion of raw beans, the number of defective beans in all beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, its own defect rate is the lowest, the best quality Yega Xuefei after hand selection, can be rated as Grade Yega Xuefei exudes an extremely complex aroma, showing an extremely excellent taste, difficult to describe. In general, the dry aroma of Yega Chuefei is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the acidity is not obvious, but it is lively and bright, like fruit black tea.

When it comes to Ethiopia, let's first talk about the origin of coffee. In about the sixth century, when Kardai, an Arab shepherd, was driving sheep to the Ethiopian prairie for grazing, he was very excited and excited to see each goat. He felt very strange. Later, after careful observation, he found that these sheep were excited only after eating some kind of red fruit. Cardai tasted some curiously. He found that the fruits were very sweet and delicious, and he felt very refreshed after eating them. From then on, he often went to eat this delicious fruit with the sheep. Later, a Muslim passed by and took some of this incredible red fruit home and distributed it to other parishioners, so its magical effect spread.