Flavor characteristics of Coffee growing area in Ethiopia

Flavor characteristics of Coffee growing area in Ethiopia

Panama (Bourbon): floral (floral), cherry fruits (cherry-fruited), vanilla (vanilla), malt (malty), caramel (caramelly), chocolate (chocolate)

Tanzania (Bourbon): caramel (caramelly), sweet fruit (very sweet fruit), brown sugar (brown sugar), vanilla (vanilla), chocolate (chocolate)

Bourbon: caramel (caramelly), toast (toasted bread), chocolate powder (chocolate powder), apple (apple), plum (plum)

Costa Rica (Bourbon): sugar (sugar sweetness), roasted almonds (roasted almond), hazelnut (hazelnut), peanut (peanut), BlackBerry (black berry), cinnamon (cinnamon), malt (malt), sweet tobacco (sweet tobacco flavor)

● Ilga Coffee, Ethiopia (Ethiopian Yrgacheffe)

Mellow, low acidity, rich aroma, unique strong fruit aroma, slightly floral aroma

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumes

Raw beans are treated by sunlight in Harald ECMC (the Ethiopian Coffee Marking Corporation) producing area. Raw beans are divided into long beans (long berry Harrar & Large Bean), single beans (Moka Harrar & Peabery) and short beans (shortberry Harrar).

& Smaller Bean), a small amount of Cedamo Sidamo (Gr2) Yachaffe Yirgacheffe & Yrgacheffe Limu Gr2 produced by washing in the south of Ghimb & Gimbi in the west of single Bean.