Description of the flavor of Ethiopian coffee beans introduction to the taste of manors in the areas where grinding varieties are produced
Description of the flavor of Ethiopian coffee beans introduction to the taste of manors in the areas where grinding varieties are produced
In the highlands of southwestern Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wild animals and endangered species.
The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee. Some of the main types of coffee are famous for their unique aroma and flavor, including the following
These are the questions we have sorted out for you today about Ethiopian coffee. If you want to feel something different about this style of coffee, you might as well go to the restaurant and try all kinds of coffee. I believe this kind of coffee can bring you a different sense of beauty.
Ethiopia grows coffee in different climatic zones, so it has more than 140 farm varieties, and fresh coffee is produced all the year round. The quality of Ethiopian coffee varies according to different elevations and regional ecological environment. The Harar coffee in the southeast highland is a typical Muha coffee with strong aroma; the coffee produced in southwest Wollega has a rich fruity flavor; Limu coffee has wine and spice flavor; Sidamo coffee is mild, full-bodied and sour, while Yirgacheffee coffee has floral flavor. Taste Yega Xuefei, chocolate and sour taste more intense, like lemon flying, with a trance of flowers.
Interestingly, Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee. It is said that in the era when horses were the main means of transportation, Ethiopians were proud that Ethiopia had the best thoroughbred horses in the world. Now they give this pride to Ethiopian coffee, "high-quality coffee should be as pure as thoroughbred horses". As a result of adhering to this concept, the taste of coffee here is still so mellow.
The coffee grows in areas ranging from 900m in the Darolebu plain to 2700 m in the highland mountain range of Chercher in eastern Ethiopia. These mountains do provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, with a typical mocha flavor. Harald Coffee is the world's leading premium coffee; although the variety is produced abroad, it gives people a friendly feel, smooth and smooth taste, giving people the rich taste of real mocha coffee. It is estimated that the average annual production of this coffee is 26000 tons (equivalent to 430000 bags of 60 kg coffee) out of 52000 hectares of cultivated area.

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