Description of varieties and flavors of Ethiopian coffee beans taste treatment method grinding scale of varieties in producing areas
Description of varieties and flavors of Ethiopian coffee beans taste treatment method grinding scale of varieties in producing areas
"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, which are of very good quality.
The legend of the cultivation of coffee and how coffee culture spread around the world has become one of the greatest and most romantic stories in history. Since the discovery of this so-called "devil bean" by shepherds in the Ethiopian desert, they began to chew coffee beans and drink coffee in water. This trend began in Ethiopia and went on an expedition to Arabia, quickly captivating sentient beings and becoming a drink all over the world. To this day, when it comes to coffee, Ethiopians always proudly say, "Coffee is a gift we give to the world."
Ethiopian coffee is known as "wilderness coffee", and a cup of Ethiopian coffee can bring you a primitive experience you've never had before. Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. One of the most famous Ethiopian Harald coffee has a mixed flavor, mellow taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%, and it is a very special kind of coffee. its taste is very aggressive and ready to beat your taste buds, making it hard to forget.
Many people do not know that Ethiopia is the origin of coffee. Once upon a time, there was a town in southern Ethiopia called Kafa, where there were some red fruits. Shepherds found that the sheep were so excited after eating the fruit that they picked it down and tasted it, so the fruit was picked and cooked by local monks and used as refreshing food for night prayers. It was called "Kafa". Then it was spread all over the world, called "coffee".
Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Gima, Gamby, Yeerqifa, Sidamo and Harald. Because of the soil conditions, climatic conditions and the altitude of more than 2000 meters in these areas, it has created an ideal environment for the growth of coffee crops. Among them, the Montenegro region of Harald is the only place in the world with wild coffee, which is auctioned in London every year.
Taste and classification
The most famous coffee in Ethiopia is Harald coffee. Harald is located in eastern Ethiopia. Harald is an ancient city with a long history and one of the four holy cities of Islam. The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia.
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