Flavor description of Ethiopian Candle Coffee Bean introduction to the regional treatment of varieties
Flavor description of Ethiopian Candle Coffee Bean introduction to the regional treatment of varieties
In the field of boutique coffee, there are also five other small places of coffee, namely Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essesidamo or Harald coffee (Either Sidamo or Harrar coffee).
Harald Coffee (HarrarCoffee) comes from the eastern highlands of Ethiopia, with medium bean size, green yellow, medium acidity, full alcohol thickness and typical mocha flavor (mochaflavor). It is one of the most famous coffee in the world.
Wollega (Nekempte) coffee comes from the west of Ethiopia, with medium to large beans and is famous for its fruity flavor. The color is green and brown (greenish,brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products.
Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.
Sidamo coffee (SidamaCoffee) has medium bean shape and green gray. Hidamo washed coffee is known as sweet coffee (sweet coffee) because of its balanced taste and flavor. it has delicate acidity and good alcohol thickness. it is produced in the south of Ethiopia and can be mixed with fine products.
YirgacheffeCoffee coffee has a strong floral flavor.
Water washing is one of the best high-estate coffee in the world, with soft acidity and rich alcohol thickness. Top and Bebeka coffee, with low acidity but high alcohol thickness, are indispensable members of the blended coffee.
Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.
Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But the taste of Essex coffee may be different from batch to batch, which requires more cup tests in order to find really good coffee.
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Introduction to the flavor description of manors in Kenyan coffee producing areas by means of flavor treatment
The flavor description of the manor in Kenya coffee producing area was first brought to Kenya by Bourbon bourbon. In the 1950s, through unremitting efforts, the then agricultural research institution, Scott Laboratory, selected two excellent hybrids, SL-28 and SL-34, subverting the fact that artificial breeding has not been superior to natural varieties for a long time.
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Flavor description of Brazilian Yellow Bourbon Coffee Bean introduction to the taste grinding scale of the processing method for producing varieties
Brazilian Yellow bourbon Coffee Bean Flavor description Variety Regional processing method Taste Grinding scale introduction Brazilian Yellow bourbon Coffee Yellow Bourbon itself is a variety of bourbon species, the peel is yellow, and the top several places in Brazil COE Competition are led by Yellow bourbon over the years, with charming taste characteristics: sweet and smooth fruit sweetness, obvious nutty flavor, balanced supple acidity, weak and clean bitterness
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