Ethiopia Ethiopia (Ethiopia) Coffee boutique manor cultivation climate elevation is simple
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The flavor of Ethiopian coffee is difficult to describe. It is neither strong nor sour. Therefore, it is not suitable for deep baking, otherwise it will easily lose its characteristics.
When it comes to features, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, high-quality Ethiopian coffee can be compared with the best coffee from all over the world, including its considerable price.
Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often drunk with a vanilla called Health of Adam: the new coffee beans are roasted and mashed with the vanilla, then mixed and drunk in a small teacup, which is often served with pancakes to extract the sweet pepper flavor from the pancakes.
The coffee industry is managed by the Ethiopian Coffee Company (the Ethiopian Coffee Marketing Corporation, or ECMC), which controls 90 per cent of the export market. It is possible that control of Ethiopian coffee companies is about to be relaxed to give greater local power, a move that will benefit the coffee industry as a whole, especially individual businessmen. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.
Source: platinum Coffee College
The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town of "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. Humans may have known how to grow coffee trees as early as the 9th century, but who, how and why is still a mystery. The local legend in Ethiopia is that coffee began to be used by monks to keep a clear head when praying at night.
Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and a major exporter of Arab 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 more than 1500 meters above sea level.
Harrar coffee is the highest growing area of all coffee in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking. Djimmah Coffee is wild at an altitude of more than 1200 meters and is sold under two brands: Limu Coffee and Babeka Coffee. Other coffee names include Sidamo coffee from central China, which is sold under the brand name Yirgachaffe, and coffee from Lekempti, which has a unique flavor. Jima and Cedamo beans have an unpleasant appearance but a good taste.
One of the rarest Ethiopian coffee beans on the market is Ilgachafi, which is exported to Japan and Europe but is rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestl é, has established close ties with the growers of Ilgachafi coffee, thus obtaining the largest single supply of the coffee beans.
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A brief introduction to the Market Price of Bean varieties in Yega Fine Coffee Manor in Ethiopia
Most of the refining methods of Yirgacheffe are water washing (washed), which is fermented and shelled in the washing tank for about 72 hours and dried directly outside the plant. After the raw beans are manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, they are traded and exported through competitive bidding. Its annual output is about 225000 bags (60kg per bag), which used to be the main.
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Coffee beans small, aromatic Ethiopian coffee beans grinding degree roasting degree processing method brief introduction
The world-famous Ethiopian coffee mainly includes: 1. Limu coffee grows between 1400 meters and 2000 meters above sea level. washed coffee. Excellent quality, with intense nutty aromas, moderate acidity and wine intensity. Annual production of 29,000 tons. Gima coffee grows between 1400 and 1800 meters above sea level. Sunburn coffee. Slightly sour, nutty and long finish. annual output of
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