Ethiopia is called "the cradle of mankind". It is said that coffee was discovered by an Ethiopian shepherd named Caldi. When his sheep ate a bright red berry, it became extremely energetic and found a coffee tree. Whether this legend is true or not, one thing is certain: coffee can be traced back to Ethiopia.
Ethiopia is the birthplace of the famous Arabica coffee bean. Among all the producing areas, Hidamo and Yega Sheffield are the most prominent, and people have always maintained the tradition of harvesting wild coffee beans. Coffee gardens with an altitude of 1500m above sea level have formed a unique coffee culture after more than a thousand years of evolution and adaptation. Ethiopian coffee is mostly washed beans, with rich floral fragrance, smoothness and delicacy, as well as rich chocolate and fruit flavor.
Ethiopian coffee grown in natural wild environment is called "wild coffee", which retains the most primitive and natural taste of coffee beans and has the most direct and full expression of local customs. Its rich and complex fruit fragrance made it an international sensation almost overnight, and it became the object sought after by experts, and it was expensive.
Second, Kenya.
The most professional barista will tell you that Kenya is a top-grade coffee with obvious taste: citric acid, sweet fruit and rich chocolate. Coffee has a short history in Kenya. At the beginning of the 20th century, Arabica coffee varieties were introduced, and later more varieties from Brazil were cultivated.
The taste and quality of Kenyan coffee is as intriguing as its natural scenery, and it is rich in an irresistible aroma. Due to Kenya's high altitude and low temperature in mountainous areas, the maturity of coffee beans is prolonged, which is conducive to the accumulation of complex aroma of fruits. Its bold acidity, heavy and fragrant fruit flavor, such as blackcurrant and grapefruit, constitute the rough and mature characteristics of Kenyan coffee.