It's safe to say that as long as you drink coffee long enough, you're sure to get at least one cup of coffee from Ethiopia. Whether you like Ethiopian coffee or not, you'll almost always recognize itThe flavor levels are varied,** and often affordable
But you may have noticed that, with the exception of a few special coffees that have been carefully selected and cultivated, most Ethiopian coffee beans have variety information that says "native", what exactly is this?Could it be the fascinating secret of Ethiopian coffee?Today, Hanasaki Coffee will answer them for you one by one
The place of origin of the variety
Ethiopia is the birthplace of coffee, as early as 10,000 years ago there were drinking coffee trees, over time to evolve the local varieties are really variedSome research institutes believe that there should be about 10,000 local coffee varieties in Ethiopia. Because there were so many of them and they were difficult to identify, they all blended together and called these coffees Heriloom, the native species of Ethiopia.
So you may have a dozen or even hundreds of varieties in your cup of coffee.
So why are varieties labelled outside of Ethiopia?
Because among the many varieties of native varieties, sometimes great coffee beans are found and then moved to other countries to be planted, so his varieties will be relatively simple. It was only after the 20th century that the technology of variety identification gradually matured, and we began to be able to distinguish different varieties from all over the world, and then artificially crossed to breed some special varieties, such as those with strong disease resistance or higher yields.
All are native species heirloom words
How do you choose Ethiopian coffee?
Hanasaki Coffee suggests that you can choose from the aspects of origin, treatment plant, treatment method and flavor description.
The reason for this is that some well-known regions may have a higher percentage of coffee beans with delicious varieties, so the coffee in the region is famous for its delicious coffee (e.g. the Yirgacheffe appellation).
When it comes to choosing a processing plant, a good processing plant will usually work with good smallholder farmers who can provide consistent quality coffee beans. And a good treatment plant is not sloppy in the process of processing and the control of bean picking (such as the Oiran treatment plant, the cuckoo treatment plant, Buke Abel).
Since coffee is to be drunk, you can also start directly from the flavor description and directly select the flavor you want to drink. Generally speaking, Ethiopian coffees often have citrus fruit flavors and floral aromas, but in detail, they can also vary from tropical fruits to berry notes of temperate fruits. It may be an elegant and delicate white floral scent, or it may be a showy rose scent. Sometimes it has a wine aroma, and sometimes it has a rich chocolate flavor.