Brief introduction of grinding scale for description of flavor and taste of Ethiopian coffee

Brief introduction of grinding scale for description of flavor and taste of Ethiopian coffee

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.

The Jima mocha washed in Ethiopia looks very clean, but somewhat untidy, while untidiness is a nightmare of baking, which is always uneven in depth. In order to appreciate the original flavor, try not to pick too much, so as not to affect the overall taste.

Because they are new coffee beans with high water content, they need to be roasted a little deeper, using low heat to bake city in the city, the surface is slightly oiled, and the beans are brown. After baking, Gemma feels crisp and loose after grinding, and it takes a long time to finish the last point of grinding. It may be that the beans are light and not easy to get down.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.

"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, both of which are of high quality.