The difference between the flavor description of African beans and American coffee beans lies in the introduction of the country and the manor.

The difference between the flavor description of African beans and American coffee beans lies in the introduction of the country and the manor.

[Ethiopia Yega Sherphine Woka] (water wash light roasting)-lemon, kumquat, white grape juice, Waka Cooperative joins the famous Yejia Sheffield Coffee Farmers Cooperative Union to produce quality water washed Ethiopia can reach the highest level of G1 [Ethiopia Yega Snow Fei aricha] (light sun roasting)-light fermented wine, sweet orange, spices, honey sweet Aricha processing Plant Sunshine Eriga is the highest grade of G1 rated by ECX, with excellent appearance, consistency, freshness, dry aroma and flavor of raw beans. Yega Chet itself is a small town of about 20, 000 people, and the three neighboring regions of Wenago, Kochere and Gelena Abaya, because the flavor of the coffee produced is almost the same as that of Yega Chet, so it is also classified into this area. Yega Chefe is similar to neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy unique conditions, top quality Yega Chet coffee, with floral aromas, bright citrus acidity, lemon flavors and silky supple taste Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and is a major exporter of Arabian coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. It has a soft taste, wild aroma and slightly sour taste, and it is unforgettable that Ethiopia is an agricultural country with a history and tradition of coffee origin. The place where the name "coffee" comes from is Kafa in the southwest, while the Sidamo place in the south is the main producing area, and Yega Xuefei is one of the southern producing areas of Sidamo. Eastern Highland Hara is also as famous as the coffee name "Hara" [Kenya AA Kam Chu Gu] (lightly washed)-angular, strong and sour fruit, and this Kenya makes me feel gentle, like facing the sea, with a breeze blowing. Unlike Kenya, which used to be dominated by berries, this time Kenya has very delicate sour red wine, cherry sweetness, BlackBerry lips and teeth, and the tail rhyme of black plum and sugar Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries and are very popular with Europeans, especially in Britain. Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffees. With the aroma of mellow wine and flowers, the texture is full, small and round, because it is easy to roll in the pot, it can be roasted evenly, suitable for home baking. Signature coffee: Kenyan AA coffee, is the best coffee in Africa, full-bodied, slightly acidic, smooth taste and slightly alcoholic flavor, AA represents Kenya's highest coffee beans as the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.