Introduction to the taste of Ethiopian coffee beans with chocolate flavor

Introduction to the taste of Ethiopian coffee beans with chocolate flavor

In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.

At present, Ethiopia's coffee grading and quality control system mainly has two indicators: visual inspection and cup evaluation, including the color, cleanliness, origin, taste and characteristics of coffee beans. The export rating is marked by simple numbers, with the best washed coffee at level 5 and the best sun-cured coffee at level 4. After grading, mark the place of origin and then export. Exports are usually paid by letter of credit, which can not only reduce the risk of foreign exchange collection for exporters, but also give quality assurance to importers.

Because they are new coffee beans with high water content, they need to be roasted a little deeper, using low heat to bake city in the city, the surface is slightly oiled, and the beans are brown. After baking, Gemma feels crisp and loose after grinding, and it takes a long time to finish the last point of grinding. It may be that the beans are light and not easy to get down.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.

Washed Ethiopian wild djimmahji Mamoca coffee, under the wild appearance, is the gentle heart; it is indeed a relatively high-quality low-acidity coffee.

Sidamo

Sidamo sidamo

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.