Introduction to the characteristics of grinding degree of Ethiopian coffee bean name manor producing area flavor description treatment method

Introduction to the method of describing the flavor of Ethiopian coffee beans

Ethiopia, known as the birthplace of coffee, has a history of coffee origin and traditional agricultural farming techniques. It is said that the word coffee in English also comes from the place name "kaffa" in Ethiopia. It is said that around 900 AD, when a shepherd in the Kafa region of Ethiopia was grazing in the mountains, he found the sheep competing for a kind of red berries. After eating, the sheep jumped happily and reacted abnormally. The shepherd thought his sheep had eaten some harmful food all night, but the next day the sheep were safe and sound. This unexpected discovery prompted the shepherd to collect this wild fruit to boil juice to quench his thirst. He felt that the fruit juice was mellow. After drinking it, he was so excited that he began to plant this plant, which led to the large-scale cultivation of coffee. The name of coffee evolved from caffeine, and then coffee spread all over the world from Ethiopia.

Essel's coffee should be the only pollution-free green organic coffee in the world. Today, Ethiopia still uses traditional planting methods to artificially care for coffee trees, and fertilizers are mainly deciduous leaves, withered grass and animal manure, replacing harmful pesticides and herbicides used on a large scale in other coffee-producing countries.

Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned.

Grading and quality control system of coffee

In 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 and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.