Coffee expedition - live from Ethiopia
Tweets, blogs and mentions from the field in Ethiopia. The team in search of populations of wild coffee.
- Recent botanical illustration of coffee by Jessica Rosemary Shepherd from the Shirley Sherwood Gallery of Botanical Art, Royal Botanic Gardens Kew
- Coffee leaf, coffee husk and coffee bean - taste sessionleaf - much like green tea, but with immense and raved about detox propertieshusk - difficult to describe, not really coffee not really tea, just like you have drunk husk water!harar coffee - rich, crisp, citrus coffee
- Coffee cupping:Roast, grind: Smell fragrance.Weigh, pour water, break the crust with a back of a spoon in a light circular motion: Smell the aromaSpoon, slurp, spit: Assess the tasteIn our case we swallowed some of the coffee, far too good to spit out.
- An education in coffee beans.Left: Limu (from the Jimma area)small oval bean with s-shaped scartaste well balancedRight: Sidamolonger oblong bean with straight or slight curved scartaste more citrus notes
- Aaron enjoying the many historical coffee specimens available in Addis
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