Coffee review

A brief introduction to the flavor and taste characteristics of Cochel Village, an Ethiopian coffee farm with delicate and rich taste.

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, [product name]: Ethiopia EthiopiaYirgacheffe [quality rating]: WPGrade2 [baking]: recommended moderate baking (MediumRoastorCityRoast) [grade]: excellent [granule]: ★ full [acidity]: ★★★★ slightly sour, dark chocolate aftertaste [balance]: ★★★★ is very stable [flavor]

[product name]: Ethiopia Yejasuffe (EthiopiaYirgacheffe)

[quality rating]: WPGrade2

[baking degree]: moderate baking is recommended (MediumRoastorCityRoast)

[grade]: excellent

[particles]: ★ plump

[acidity]: ★★★★ slightly sour, dark chocolate aftertaste

[equilibrium]: ★★★★ is very stable

[flavor]: very unique, delicate and rich taste, with fruit and wild flavor of the wine.

[coffee producing areas]: Gedeo District, Sidamo Province, Ethiopia (EthiopiaSidamo)

[raw bean treatment]: washing and refining method

[features]: the coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town "Kaffa". In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic.

Yega Snow Coffee producing area SidamoGedeo District, Sidamo Province

Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown at an altitude of more than 1500 meters.

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