Introduction to the grading system of Bancimagi Coffee beans in Ethiopia
Although the flavor of Bancimaji Gesha estate is different from that of Panamanian Geisha, it is still worth tasting because of the rare and varied flavor of spices and fruits in Ethiopia.
It is worth trying, the story behind the coffee is more shocking, in short, it is worth tasting!
The Ethiopian sun is sour and sweet, switching between complex ripe fruit flavors and a hint of woody spices. If you measure the word by cup, it is [complex complex] and [resonant resonant]. Recently, I happened to have the opportunity to drink a medium-baked mocha pot. After the flavor is concentrated, I can feel more complex and changeable. I used it to mix it with Daterra Santa Colomba to make an alternative formula bean.
The coffee producing areas of Ethiopia are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.
In the West, Ethiopian coffee is generally labeled and (Yirgacheffee, Sidamo and Harrar) sold on the market. In the field of boutique coffee, there are also five other small places of coffee, namely Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most commonly seen coffee is Essidamo or Harald (Either Sidamo or Harrar coffee).
- Prev
The taste of rose coffee beans the flavor description of manor treatment
Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry flavor and oolong tea unique milk sweet flavor that most coffee beans do not have. It seems that aroma and taste of this thing is very necessary to cooperate with association, but a touch of tea smell is obvious to highlight the characteristics and aroma of this bean.
- Next
How many Arabica species in Ethiopia have their names?
Since ancient times, Ethiopians have planted, harvested, treated and cooked by hand. In the 1970s and 1980s of industrialization, the country also benefited from misfortune because it promoted socialism and retained small-scale production under the prohibition of the military regime Derg. Until modern times, the planting mode of farmers is also quite primitive. In the western forest region (Kaffa, Illubabor), they will
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?