Ethiopian Coffee
We can point Ethiopia as the homeland of coffee. The process that started with Arabica coffee trees in the forests of the Kaffa region has witnessed many important events until today. Coffee, which is the English name of the coffee, named as “Bun” or “Buna” by Ethiopians has occurred through a somewhat incorrect translation of “Kaffa Bun”.
Most of the coffee is processed wet in Ethiopia, which is home to one of the best coffees in the world thanks to an extraordinary variety of coffee plants. This process is known to be very effective in taste. While wet processing adds fruity and floral flavors with a vibrant luster to the coffee bean, dry processing makes the full-fruited crust flavors even stronger.
Ethiopia is a coffee region where beans are grown with quite mixed features and different characters. This difference can be clearly felt among the characteristics of the Ethiopian coffee bean. The best Ethiopian coffee is dry-processed (Harar), medium-ripened and highly acidic, with a taste of fruit and wine. The best washed Ethiopian coffee (Yi gacheffe, Sidamo) has a mild drink with the flavors of mixed flowers and citrus.
- TAGS Products
Related Projects
HIBISCUS TEA
Hibiscus tea, also known as pomegranate flower, which dazzles with…
Sesame
Sesame is an oil plant containing 50-60% of oil and…
Tahini
Tahini, which is a highly fatty nutrient and obtained after…