Flavor description characteristics of Ethiopian honey kiss coffee beans introduction to the taste of variety treatment in producing areas

Flavor description characteristics of Ethiopian honey kiss coffee beans introduction to the taste of variety treatment in producing areas

Essel's coffee should be the only pollution-free green organic coffee in the world. Ethiopia still uses traditional planting methods to artificially care for coffee trees, and fertilizers are mainly deciduous leaves, withered grass and animal manure, replacing harmful pesticides and herbicides used on a large scale in other coffee-producing countries.

Ethiopia now produces & # 39 Mocha-Mocha' Coffee is the most famous. In the West, Mocha is not only the name of the coffee variety, but also refers to the method of brewing coffee or the utensils for brewing coffee and special conditioning methods. Mocha coffee beans are mostly dried, but there are also so-called gourmet water washing beans. Mocha coffee beans are famous for their sour taste, slightly sweet, slightly alcoholic aroma and low caffeine content.

In 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from Ethiopia. Nekisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have a mixture of chamomile and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nekisse came from the Walliga and Sidamo producing areas, but retained the name. We think Honey Kiss in Sidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.

Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee begins in November or December every year.

The coffee market regulatory body in Ethiopia is the Ethiopian Coffee and Tea products Administration. There are two auction centers in the country, one in the capital Addis Ababa (Addis Ababa) and the other in Dire Dawa in eastern Ethiopia. Coffee growers wash fresh fruits or take them to private coffee processing plants or cooperative coffee washing stations. Washed and dried coffee beans are transported to a central store in Addis Ababa, the capital, where they are fully inspected and soaked, rated according to poor quality and auctioned. Coffee from state-owned farms has to follow the same procedure after being processed by the farm. Buyers who participate in the auction will carefully observe the coffee beans and their soaking proof before bidding. The bidding takes the form of the buyer shouting out the price.