Introduction to the manor of Ethiopian coffee bean flavor description variety area treatment method

Introduction to the manor of Ethiopian coffee bean flavor description variety area treatment method

Ethiopians use a special clay pot to make coffee. Before making coffee, the pot is heated with hot coal. When the pottery pot is heated, the hostess first cleans the coffee beans to remove the parchment-like endocarp and silver skin from the surface of the beans. Then, the hostess will add a little rosin to the fire, incense the whole room, then take out an iron pan shaped like a pan, put it on the fire, pour in the washed coffee beans and stir-fry with a shovel. After a few minutes, the coffee beans gradually show a light brown cinnamon color, followed by a crackling sound-usually divided into "one explosion" and "two explosions". Not long after the explosion, the coffee beans turn dark brown. At this time, the coffee beans are poured into a stone mortar, mashed with a pestle and ground into a powder as fine as possible. Grind the coffee powder, pour it into a warm clay pot, add spices such as cardamom and cinnamon, or add a herb called Adam's Health to boil together.

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavours, fresh and bright Yegashifi coffee trees are planted by European monks and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in the field.

Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can't be seen. Ethiopian coffee has the highest citrus flavor in the world, whether it's instant coffee or freshly ground coffee.