埃塞俄比亚咖啡购买指南

埃塞俄比亚咖啡的两种加工方式(去皮见豆):1.自然日晒,2.完全水洗。

埃塞咖啡以地理命名,并定级1至9级。

所有的咖啡分为4类:商品级水洗(commercial washed),商品级未水洗(commercial unwashed),特级水洗(specialty washed)和特级未水洗(specialty unwashed)。

例如:一种咖啡可被命名为“Jimma A, Gr.4”或者“Sidama C, Gr.3”。命名里的第一个名称(Jimma, Sidama)告诉你咖啡大的产地。随后的字母(A, C)告诉你大产地里的子区域。比如,“Jimma A”包括Yeki, Anderacha, Sheko, S. Bench, N. Bench, Gura Ferda和Bero,“Sidama C”包括Kembata & Timbaro, 和Wollaita。咖啡等级1或者2被认定为“特级”,3级到9级认定为“商品级”。级别取决于瑕疵和成品的外观检查(目测)。

1.Harar:

此区域被称为Harrar,同样拼作Harar(一个r),囊括着埃塞最东部的咖啡生产区。该区域又细分为四个小区:东Harrar、西Harrar、Bale和Arsi。

几乎所有产自Harrar的咖啡都是自然日晒的。

优质的Harrar咖啡因其水果味特色和奶油色的体型而有名。上等的Harrar咖啡有一股蓝莓味道,尽管也可能有其他的水果味或者类水果味的芳香。

Harrar地区出产的一种十分特别的咖啡便是“琥珀豆”或是叫做“金豆咖啡”,这里是指碾过的尚未焙烧的咖啡的外观,呈微黄/琥珀色。

东Harrar咖啡最具蓝莓味,而西Harrar咖啡体型常常更加丰满圆滑,水果味略淡。

商品级咖啡被定级于3级和9级之间。并以地区命名为A、B、C和D。记住,这里的字母并不代表等级,而是地理分类。

Harrar A: East Harrar, plus the geographically western locations of Hirna, Gemechisa, Debesso, Messela, Gerawa, Gewgew, and Dire Dawa Zuria.

Harrar B: West Harrar, excluding the locations designated under Harrar A.

Harrar C: Arsi and Golelecha

Harrar D: Bale, West Arsi (Nansebo), and the location of Chole.

特产级别的Harrar咖啡被定级为Q1或者Q2,他们同样以A、B、C、D命名。同样也有第五个字母E,在Harrar适用于产自Hirna和Messela的咖啡,商品级咖啡里他们被分类到HarrarA类里面。

Harrar E: Hirna and Messela (specialty grade only).

2.Sidama

Simada生产的咖啡位于著名的东非大裂谷,横跨埃塞俄比亚和肯尼亚。

Sidama咖啡的特色是口味极其广泛。卓越的Sidama咖啡的一个特色便是其种类复杂繁多。高等级未水洗的Sidama咖啡因其强烈的水果味特色得名。同时外观相对于未水洗的Harrar咖啡较为明亮。Sidama咖啡另一个比较显著的特色即使是水洗的咖啡仍保持著明显的水果味。同时也比那些未水洗的同类咖啡更加鲜艳明亮。

Sidama咖啡有三个标签:等级、地理字母命名、水洗或未水洗。记住这里的字母并不意味着质量,只是地理区域。

商品级水洗咖啡被定级于3级和9级之间。然后分类为以下三个地理子区域:

Sidama A: Borena, Benssa, Guji, Chire, Bona Zuria, Arroressa, Arbigona, Bale, Arsi, and West Arsi. [Hawassa arrival]

Sidama B: Aleta Wendo, Dale, Chiko, Dara, Shebedino, Amaro, Dilla Zuria, Wensho, and Loko Abaya. [Hawassa]

Sidama C: Kembata & Timbaro, Wellayta, South Omo, and Gamogoffa. [Soddo]

特级水洗的咖啡命名为Q1和Q2,连同以下地理子区域(当以商品级咖啡命名时一切则不同)

Sidama A: Borena, Benssa, Guji, Chire, Bona Zuria, Arroressa, Arbigona [Hawassa]
Sidama B: Aleta Wendo, Dale, Chuko, Dara, Shebedino, Wensho, Loko Abaya, Amaro, Dilla Zuria [Hawassa]

Sidama C: Kembata & Timbaro, Wellayta [Soddo]

Sidama D: West Arsi (Nansebo), Arsi (Chole), and Bale [Hawassa]

Sidama E: South Omo, and Gamogoffa [Soddo]

商品级未水洗的咖啡分为以下几类:

Sidama A: Borena, Benssa, Guji, Arbigona, Chire, Bona Zuria, and Arroressa [Hawassa]

Sidama B: Aleta Wendo, Dale, Chiko, Dara, Shebedino, Amaro, Wensho, Loko Abaya, and Amaro [Hawassa]

Sidama C: Kembata & Timbaro, Wellayta [Soddo]

Sidama D: Bale, West Arsi (Nansebo), Arsi (Chole) [Hawassa]

Sidama E: Debub Omo, Gamogoffa, Basketo, Derashe, Konso, Konta, Dawro [Soddo]

特级水洗咖啡同特级未水洗咖啡一样使用同样的字母分类,但是E类则为例外:

Sidama E: South Ari, North Ari, Melo, Denba Gofa, Geze Gofa, Arbaminch Zuria, Basketo, Derashe, Konso, Konta, Gena Bosa, and Esera [Soddo]

3.Yirgacheffe

顶级的Yirgacheffe咖啡与最好的Sidama咖啡具有许多同样的优点:水果味,鲜明的酸味,丝滑的口感。

Yirgacheffe咖啡既出产水洗咖啡,也出产未水洗咖啡。最开始因水洗咖啡而得名。最近几年同样出口高等的未水洗咖啡。

Yirgacheffe高等级水洗咖啡因其明显的橘酸味有名,同时伴随着柠檬味,以及优质的甜味。这种咖啡另一个特色就是其淡淡的草本为其水果味道锦上添花,最终糅合成一种综合可口的味道。

Yirgacheffe最好的未水洗咖啡常保持着高度酸味,附和着柔软的水果味,有时还夹杂着浆果的味道。

所有的Yirgacheffe咖啡均以字母命名,A或者B。字母A代表“具有Yirgacheffe口味的咖啡”,字母B代表“缺乏Yirgacheffe口味的咖啡”。

所有的商品级咖啡,不论是水洗或者未水洗,被定级于3级和9级之间。简称Yirgacheffe A或者Yirgacheffe B。此两类咖啡各包含四个Yirgacheffe区:

Yirgachefe A: Yirgachefe, Wenago, Kochere, Gelena/Abaya

Yirgachefe B: Yirgachefe, Wenago, Kochere, Gelena/Abaya

特级咖啡,水洗的未水洗的,Q1等级和Q2等级,以Yirgacheffe四个区中某一个命名。A和B又代表是否含有Yirgacheffe口味。

4.Southwest Regions

Limu咖啡(所有均水洗)通常有种比Sidama和Yirgacheffe更加柔和的酸味。这种味道常常又因与之相衬的干净杯子而更具特色。

传统地讲,以Limu名义买卖的咖啡常加工水洗过,未水洗的Limu咖啡通常归类于Jimma名下。

Limu A类包括:Limmu Seka, Limmu Kossa, Manna, Gomma, Gummay, Seka Chekoressa, Kersa, Shebe and Gera.

Limu B类包括:Bedelle, Noppa, Chorra, Yayo, Alle, and Didu Dedessa.

Jimma,同样拼作”Djmmah”,包含埃塞俄比亚最大的未水洗咖啡的篮子(basket),这其中又涵盖所有产自埃塞西南部的未水洗咖啡。

Jimma A类包括:Yeki, Anderacha, Sheko, S.Bench, N.Bench, Gura ferda and Bero.

Jimma B类包括:Bedelle, Noppa, Chorra, Yayo, Alle and Didu Dedessa.


翻译:Nansey 来源:Ethiopia Coffee Buying Guide

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