History of Origin and Development of imported Micro-batch Fine Coffee beans in Ethiopia washing Sidamo G1 Honey language
The Oromia region is one of the sources of coffee in the world, and its native Oromo is the first person in the world to use coffee as a food, dating back to the 5th century AD. Oromia is located at about 3-15 degrees north latitude and 33-40 degrees longitude. The region is famous for its primordial plant species and species diversity. This is where coffee was born. For the local Oromo people, coffee is their drink, their food, an important part of their trade, a local "stimulant" and an important tool for safeguarding peace.
Flavor description:
Obvious wild ginger and bergamot, with notes of blackcurrant, sweet aftertaste of raisins, and overall flavor reminiscent of Earl black tea
Producing area: Oromia, Ethiopia
Varieties: Ethiopian native species
Haiba: 2000
Treatment: washing
Name: coffee factory address: Guangzhou Yuexiu Guan District Baoqian Street 10 Qianjie coffee manufacturers contact information: 38364473 shelf life: 90 net content: 227g packaging: bulk coffee beans ripe degree: whether coffee beans contain sugar: sugar-free origin: Ethiopia roasting degree: light roasting
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. According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and water washing accounts for about 20%.
In this micro-batch coffee, 100% Red Cherry was selected by hand, then the peel and pulp was removed by Agared equipment, and then the coffee beans with pectin were fermented in a fermentation tank for 36 hours, then Souking for 4 hours, dried in a drying bed with a size of 30 to 1.8 meters, and then shelled. After manual screening, they were packed in GrainPro bags and covered with gunny bags.
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The Origin and Development of Fine Coffee beans of Cabaret Coffee processing Plant in Kenya AA Klinaga production area
According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although the later production of SL28 was not as large as expected, copper leaves and broad bean-shaped beans were very popular.
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Description of the flavor and flavor characteristics of El Salvador Himalayan boutique coffee beans with sweet almond tea flavor
The first El Salvador to drink is washed beans, medium-shallow baked, warm and gentle, smooth entrance, sour and sweet mellow thickness are very regular, do not have too prominent flavor characteristics, so do not leave too much impression. But the flavor of tanning El Salvador becomes very recognizable and amazing. The dry aroma after grinding gives off a pleasant heat.
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