A brief introduction to the taste description of Ethiopian boutique beans in the most famous coffee producing areas
Flavor description and taste treatment of Ethiopian Sidamo coffee beans
The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best Grade3 Harald sun-dried beans often show uneven color, which is the biggest defect of Ethiopian beans, but the good thing is that it does not affect its good flavor. For coffee fans, you don't have to worry about what the beans look like, the most important thing is to taste good.
Harald coffee from the southeastern highlands of Ethiopia is a typical Muha coffee with strong aroma; Habesa coffee is mild, full-bodied and sour; Astor coffee is more chocolate and sour.
Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects. The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-cured beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste
Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.
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What is the difference between G1 and G2 coffee beans? what are the grading criteria for Ethiopian coffee beans?
The difference between G1s and G2s-what is the purpose of grading? use water washing and fermentation to remove the skin, pulp and mucous membrane. Farms that use water washing must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the mellow beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans to light.
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Yega Shefi G1 Jiedip production area Asha treatment plant cooperative introduction
Most coffee beans are washed, but a small number of absolute crystal beans are deliberately solarized to enhance the attractive fruity flavor and body. These mountain villages are foggy, spring all year round, breezy in summer, cool but not hot, rainy but not damp, and cold in winter, giving rise to unique regional flavors of citrus and flowers. Most of the F trees are planted in farmers 'backyards or in other fields
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