Ethiopian coffee beans G1 and G2 are just different in the number of defective beans.

Ethiopian coffee beans G1 and G2 are just different in the number of defective beans? introduction to the characteristics of varieties

Defective beans are an important factor that destroys the flavor of the final coffee. Therefore, defective beans should also be removed in the last step of raw bean processing. This has the problem of the number of defective beans, so according to the proportion of defective beans, supplemented by the size of the screen is also a way of classification.

Due to the rise of boutique coffee, coffee producing countries pay more and more attention to the quality of coffee, and the control of defective beans is the most important way. therefore, basically using the defective bean proportion as the classification method or auxiliary basis is becoming more and more popular. at present, the main representative countries that use defective bean proportion method are Jamaica, Brazil, Ethiopia and so on. Jamaica is based on the comprehensive rating criteria of producing area, altitude, screen, and defective bean ratio. For example, Jamaica Blue Mountain NO.1 refers to the blue mountain producing area, above 1700m above sea level, with a sieve No. 17 with 18gamble, and the top coffee beans with the most defective beans accounting for 2%. The proportion of defective beans is used as an important basis. Jamaica strictly controls the proportion of defective beans, and the proportion of defective beans in all grades is no more than 4%.

Brazil is another special country. Brazil is the largest coffee producing country in the world. Because of its large output and many producing areas, the classification work is quite troublesome, and it is not suitable to adopt a single classification standard, so Brazil also uses a variety of classification methods at the same time. Defective bean proportion, sieve and cup evaluation tests are all used in the grading process of Brazilian coffee beans. Needless to say about the first two, the cup evaluation test is one of the characteristics of Brazilian coffee grading.

In the West, Ethiopian coffee is generally sold on the market as Yega Xuefei, Hidamo and Harald (Yirgacheffee, Sidamo and Harrar). In the field of boutique coffee, there are five other small places of coffee, namely, Lim, Jima, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essehidamo or Harald coffee (Either Sidamo or Harrar coffee).

Harald Coffee (Harrar Coffee) comes from the eastern highlands of Ethiopia, with medium bean size, green yellow, medium acidity, full alcohol thickness and typical mocha flavor (mocha flavor). It is one of the most famous coffee in the world. Wollega (Nekempte) coffee comes from the west of Ethiopia, with medium to large beans and is famous for its fruity flavor. The color is green and brown (greenish, brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products. Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round. Sidama Coffee coffee has medium bean shape and green gray. Hidamo washed coffee is known as sweet coffee (sweet coffee) with balanced taste and flavor. It has fine acidity and good alcohol thickness. It is produced in the south of Ethiopia and can be mixed with boutique products. Yirgacheffe Coffee has a strong floral flavor. Washed Yega Chuefei is one of the best high-estate coffee in the world with soft acidity and rich thickness. Tepi and Bebeka coffee, with low acidity but high alcohol thickness, are indispensable members of blended coffee (data: ethiopian)