Description of Ethiopian Flavor in Coffee planting and Primary processing introduction of varieties produced by taste treatment

Coffee cultivation and early processing Ethiopian flavor description Taste treatment method Production area Variety introduction

What is Ethiopia like? In the endless African prairie, a group of careless zebras are eating grass, and in the lush virgin forest, a group of noisy monkeys playing in the trees... Sorry to string to the "animal world" to go. To know Ethiopia, let's first understand the administrative divisions here! Just as we have Beishangguang, Ethiopia also has two cities with "more people, more roads and higher house prices", that is Addis Ababa. Addis Ababa and Dire Dawa (Dire Dawa); we have fifty-six ethnic groups and Ethiopia has more than a hundred ethnic groups; Just as there are cities and counties under our province, Ethiopia is divided into nine regions, such as the southern region. Some states with a large population are divided into several zones, such as Sidamo Zone, which is further divided into counties. Yirgacheffe is a county, and Kebele is under the county.

1 Skin/Pulp: The outermost layer of coffee beans is wrapped in berry-like skin and pulp. Coffee beans treated by methods other than natural solarization must be peeled and pulped within a few hours of picking. Similar to cherries, which we often eat, the difference is that when we eat cherries, we mainly eat the flesh and skin of berries. For coffee, the peel and pulp are important byproducts. In some regions coffee is brewed from the skin and pulp. Industry insiders used to call the peel and pulp of coffee "Pulp". The machines used to remove the pulp are called "pulpers."

Mucilage: Under the skin and pulp, a thick layer of mucus tightly surrounds the coffee beans. Because this layer of mucous membrane is extremely viscous and high in sugar, people are used to calling it "Honey". Not only coffee, but many fruits have a layer of mucus inside. You can visit http://en.wikipedia.org/wiki/Mucilage for more information.

Parchment: Inside the mucosa, a thin film of cellulose surrounds the coffee beans. After drying, the film looks like parchment, hence the name.

Sunlight treatment is very demanding on the climate. If it rains during the sun, it will make the beans regain moisture and mold.

Sun-dried beans are yellow when raw and brown in the center when baked, rather than white when washed.

Sun-baked beans have a relatively better sweetness and body, and less sourness, but the quality is less stable and will have greater fluctuations.

Solarization is widely used not only in Ethiopia and Yemen, but also in Africa and Indonesia, where Rochester coffee is grown, due to its low cost.