Traditional Culture Encyclopedia - Traditional stories - Ethiopian traditional coffee
Ethiopian traditional coffee
Ji Ma coffee is one of the most famous Ethiopian coffee beans, which is produced in the highlands of Ji Ma. It has a high acidity, a soft taste and a fruity aroma, usually with floral, lemon and jasmine flavors.
Sidamo coffee is a region in southern Ethiopia, which is produced at a higher altitude. Coffee beans are large in size, rich in taste and slightly low in acidity, often with the flavor of berries and cocoa, and sometimes with some faint floral fragrance.
Lecompdi Mocha coffee is a traditional coffee bean in Ethiopia, which is produced in Lecompdi Mocha area. Coffee beans here are usually small, rich in taste, high in acidity, rich in chocolate and nuts, and sometimes have the aroma of roasted almonds or herbs.
Generally speaking, three Ethiopian coffees, Ji Ma Coffee, Sidamo Coffee and Laikangpudi Mocha Coffee, have different flavor characteristics. Ji Ma coffee has a soft taste and a high acidity, while Sidamo coffee has a strong taste and a slightly lower acidity, while Laikang Pudi Mocha coffee has a strong taste and a high acidity, with the taste of chocolate and nuts. You can choose the coffee that suits you according to your personal taste.
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