Introduction to the Variety Grinding scale of the Flavor description method in the producing area of Ethiopian Fine Coffee Manor

Ethiopian Fine Coffee Estate Origin Flavor Description Processing Variety Grinding Scale Introduction

Dear Coffee, I Love You by Brian Jones

Kenya's coffee history is not long, Arabica varieties began to be introduced in the early twentieth century, and more Bourbon varieties from Brazil were cultivated later. During the early British colonial period, a perfect cultivation and management system was established for Kenya's coffee industry. The cooler temperatures of Kenya's higher elevations lengthen the ripening period of coffee beans, which in turn allow for the accumulation of the fruit's complex aromas. Unrestrained acidity, rich aroma of fruit, such as blackcurrant, grapefruit, etc., constitute the characteristics of Kenya coffee rough maturity.

Kenya pays more attention to the cultivation of coffee varieties. SL28 developed by professional team is a direct branch of bourbon coffee beans and is the best representative of Kenya coffee quality and flavor.

Colombia: The Joy of Exploring Diversity

Annual output: 660,000 tons

"Many small coffee farmers in Colombia grow, harvest and process their coffee beans independently, and there are some refreshing single-lot coffees whose quality reflects the ingenuity of the coffee farmers and the unique terroir in which they live."

--Ryan Knapp, Manager, Madcap Coffee Company

The biggest feature of Colombia coffee is its diversity of styles. If compared with wine, it is like a champagne producing area where big factories and small farmers coexist. It has both standardized stable styles and interesting and changeable small yield stars. Overall, Colombia coffee is fresh and fruity. Colombia coffee producers have a very professional roasting technology to maximize the quality of coffee beans

Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700-2100 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, and become the most famous coffee producing area in Africa.