Coffee review

Description of characteristic Flavor of Ethiopian Coffee introduction to Grinding Calibration treatment of varieties in producing areas

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. To this day, it still maintains a very traditional and ancient coffee growing process. Ethiopia latitudes 6 to 9 degrees north. Tropical forests 34 to 40 degrees east longitude and 1600 to 1800 m above sea level. Harald is not just

Description of characteristic Flavor of Ethiopian Coffee introduction to Grinding Calibration treatment of varieties in producing areas

Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. To this day, it still maintains a very traditional and ancient coffee growing process.

Ethiopia latitudes 6 to 9 degrees north. Tropical forests 34 to 40 degrees east longitude and 1600 to 1800 m above sea level. Harald is not only the most expensive coffee in the world, but also a beautiful legend.

Harald, a name that reflects the rise and fall of Ethiopia.

At a time when the means of transport were still underdeveloped, especially when horses were the main means of transportation, high-quality thoroughbred horses became the goal that people pursued and longed for, and at this time Harald in Ethiopia had the best thoroughbred horses in the world. So they initially classified the coffee grade as "quality coffee is as important as horses of purebred blood."

So the bags of raw Harald coffee beans we saw are still printed with pictures of horses. This traditional packaging has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade.

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 Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.

Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field.

0