Ethiopian Coffee Estate Brand Features Type Flavor Description Taste Treatment Introduction

Introduction to the method of taste treatment for description of brand characteristics and flavor of Ethiopian coffee manor

Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.

Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee production, shows the characteristics of forest coffee production.

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 starts in November or December every year.

Kenya pays more attention to the cultivation of coffee varieties. The professional team found that SL28 is a direct branch of bourbon coffee beans and is the best representative of the quality and flavor of Kenyan coffee.

Third place Colombia: the fun of exploring diversity

Annual output: 660000 tons

"many small coffee farmers in Colombia grow, harvest and process their coffee beans independently, resulting in some refreshing single-plot coffee whose quality reflects the ingenuity of coffee farmers and the unique environment in which they live."

-- Ryan Knapp, Manager of Madcap Coffee Company

The most important feature of Colombian coffee is the diversity of its style. if compared with wine, it is like a champagne region of symbiosis between big factories and small farmers, with both standardized and stable styles and interesting and changeable small production stars. Generally speaking, Colombian coffee is fresh and fruity. Coffee producers in Colombia have very professional baking techniques to maximize the quality of coffee beans.