Coffee review

Where does Shaquiso Coffee come from? description of flavor, characteristics of varieties and regions.

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Where does Shaquiso coffee come from? describe the taste and characteristics of the coffee produced in the region. The coffee flavor treated by water washing is not easy to have wild flavor and has the characteristics of purity and freshness, which is suitable for the roasting degree from City to Full City. In some essential Ethiopian water-washed coffee beans, obvious rising lemon, citrus essential oils, jasmine flowers and bees can sometimes be detected.

Where does Shaquiso Coffee come from? description of flavor, characteristics of varieties and regions.

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a clear Hey chocolate flavor, some have a pleasant blueberry-like fermented fruit and red wine-like texture.

The taste is similar to Yegashev, but the viscosity is thin, but the flower and fruit flavor is obvious, the sour taste is softer than Yegashev, the more irritating acidity, the aftertaste is similar to wine, and has a good and balanced quality. it is a noteworthy Ethiopian boutique coffee after Yegashev, but almost all limes are vertically integrated and exported by Ethiopian coffee organizations, so it is almost rare to see them in China.

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the local environment.

It is worth mentioning that most of the coffee varieties in Central and South America are introduced, but Ethiopia is a rare native place, and there are countless native wild varieties that have not yet been discovered.

Coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected.

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