What are Ethiopia's fascinatingly diverse coffee bean flavors?

Ethiopia has many producing areas and rich coffee varieties. Among them, the best known producing areas are Siddharma and Yegashofe in the south. These two world-famous star producing areas are interdependent. Yegashefe, of course, is located about 1,700 to 2,100 meters above sea level in the southern Gedeo region, where the soil is rich, rainfall and temperature difference between day and night allow the coffee fruit to absorb more sugar. The coffee has a strong floral flavor and a fresh citrus tone. The taste is smooth and balanced. Siddharma, as a large production area of fine coffee in southern Ethiopia, is distributed on both sides of the East African Rift Valley. Due to the large area across, different environmental climates, coffee varieties, and different landforms and soils, diversified coffee flavors are formed, with higher sweetness and higher mellow than Yeghazefi. All three are the best of the local crop: Sun Geisha, washed Siddharma, and washed Yegashefi. Personally, I like these conventionally processed coffee beans because they show the original look of coffee better. At present, coffee in Ethiopia is mostly washed and sun-dried. First, we used the same parameters to cook three beans. The first glass is the one we're most interested in. This bean is native to Geisha grown in the GUJI region of Ethiopia.

Specific boiling parameters: The three-stage brewing method is adopted, the brewing time is controlled within about two minutes, the water temperature is 92°, the weight of coffee powder is 15g, and the water-powder ratio is 1:15. In the aroma, can smell the obvious tropical fruit flavor; In terms of flavor, at medium high temperature, the front section presents the flavor of fermented fruit, with a slight sense of fermentation, while the end rhyme can capture a little peach. At medium temperature, it will change into the flavor of roasted nuts, at which time the acidity will be more rounded and the sweetness will be more obvious. Because the beans are medium baked, allowing for both Italian extraction and a slight sense of fermentation, we also tried this to make a milky coffee. I was pleasantly surprised by the hot latte. It tasted sweet, the coffee didn't get drowned by the milk, and I could feel the tonality of some berries. Then we tried washed Siddharma and Yegashefi. The water treatment gives the beans a cleaner taste, and this was demonstrated on both beans. As a classic Yega Xue Fei, it has a strong sense of juice, accompanied by the aroma of bergamot, obvious tea sense, bright acidity, and a little sweet at the end. The Siddharma, on the other hand, is more balanced, with clear citrus flavours at the entrance and some caramel aromas at mid-temperature, accompanied by some black tea at the end.