Introduction of variety grinding scale by taste treatment method for flavor description of Ethiopian coffee manor

Introduction of variety grinding scale by taste treatment method for flavor description of Ethiopian coffee manor

The Sidamo production area is very close to Yega Cherophine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, soft sour taste and the same price as Yega Chet. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. Sidamo coffee is generally roasted light to medium to retain the bright sour taste and intoxicating floral aroma of the variety.

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall. Ethiopia has the world's most diverse coffee planting system and a complex ancient gene pool, coupled with multiple treatments of sun, water and semi-washing, showing a complex and changeable flavor. It can be said that the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". Peter Giuliano (former director of SCAA), the promoter of the third wave of boutique coffee, once said, "if you test every batch of Ethiopia, you will often drink a new flavor that has never been seen before." Stepping on the land of Arabica evolution is like jumping into the ocean of genes and beginning to experience the unpredictable boundaries of coffee.

Kenya has a short history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and more Bourbon varieties from Brazil were cultivated later. In the early British colonial period, a perfect cultivation management system was established for the Kenyan coffee industry. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Unrestrained acidity and heavy aromas of fruit, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.

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.