A brief introduction to the grading system of Ethiopian, Ethiopian and Bancimaji coffee beans
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).
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.
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A brief introduction to the taste and flavor characteristics of boutique Banqi Maggie coffee beans in southwestern Ethiopia
This year, we will introduce this unique style of sun-tanned coffee to share with more friends. Banchimaji Bench Maji, located in southwestern Ethiopia and not far from neighboring Sudan, is easy to find using Google map. Although the flavor of Bancimaji Gesha Estate is different from that of Panamanian Geisha, it is still worth tasting in Ethiopia.
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A brief introduction to the flavor and taste of the manor of the origin of Ethiopian Bancimaji coffee beans
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, for all involved in production, acquisition and sale.
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