Page №2 — Hair Beauty in Ethiopia

It is a fact. One and the same Arabica, brought from different countries, has a completely different taste. Intellectually, you understand that this is just coffee, but in one cup the drink seems to smell like fruits and berries, and in the other it gives off notes of cocoa and toasted bread. Why is this happening and how to decide on your favorite variety? The same Arabica from different countries tastes completely different More than 90 types of coffee tree are known in nature, but only Arabica, Robusta and, in some countries (for example, Malaysia), Liberica are used to obtain the drink, beloved by millions. And yet, as a rule, when we say “coffee,” we mean arabica. But already within the species complete anarchy reigns, because almost every producing country has its own varieties of coffee. In addition to the variety, the difference in taste is influenced by the terroir - the totality of the natural characteristics of the area, soil and climate. Despite the fact that trees in each country grow in different conditions, experts tend to believe that in the Asian region, with its  Page №2 — Hair Beauty in Ethiopia hot climate, woody notes prevail in coffee, and in the African region - fruity notes and acidity, and in the South American region - chocolate and nuts. More than 90 types of coffee tree are known in nature. The next criterion for creating flavor is the collection method. For example, in Brazil, which is the world leader in the cultivation and sale of coffee (the country provides a third of the entire world market), they practice stripping (manual picking of all berries on a branch, regardless of the degree of ripeness), partially mechanized manual picking and picking by coffee harvesters. And the coffee of the "mass market" level turns out to be bitter and harsh. In contrast, take Jamaica, where the grains for the famous Jamaica Mountain Blue are picked by picking, selectively picking only the ripe berries from the branch. The processing method can also emphasize the natural characteristics of the coffee (or distort them if it is not chosen correctly). The traditional African "dry processing", when the grains are dried together with the pulp of the berry in the sun, adds sweetness and berry sourness. Wet processing implies high acidity and balanced taste, while semi-washed (or Hani) successfully combines the advantages of both methods and produces a creamy body and honey sweetness. Brazil - strong, rich taste with notes of hazelnuts, spices and cocoa. Has a pronounced bitterness. In general, Brazil is for those who prefer "coffee as coffee" to breakfast: drink food and cheer up. Ethiopia is the benchmark coffee, the coffee that started it all. Sweet, fruity, berry, with a slight acidity. A drink for those who have already tried everything and decided to "get back to basics." Feel free to experiment by mixing coffees from different countries Vietnam is a robusta for the strong in spirit. In Vietnam, almost no Arabica is grown; here the kingdom is not so rich in shades of taste, but incredibly rich in caffeine, Arabica. Ideal for those who open their eyes in the morning only after a cup of coffee (which will not be spoiled by milk or sugar). Costa Rica - Full bodied and rich taste, cherry acidity and reduced caffeine. Coffee for meetings during the day, evening dates and good mood, but not to quickly come to your senses. Colombia is for connoisseurs of velvety enveloping taste and bright lemon acidity. Like products from Ethiopia, this coffee is for lovers who have learned to discern subtleties. Kenya - citruses, apples and red berries. Coffee for lovers of pronounced acidity and freshness. It is all the more surprising to find vanilla, cigars and warm pastries in the aftertaste. Overall, a great option for expanding your coffee horizons. Indonesia is a space for experimentation (and we are not talking about Kopi Luwak!). Basically, strong robusta is grown in the country, but there is also arabica. Coffee from Sumatra has bitter woody notes and chocolate on the palate, Arabica from Java has a slight floral flavor, and beans from Bali have fruity, lemon and orange tones. https://jiji.com.et/hair-beauty/page2?only_tops=False