Ethiopia. Mocha 100g

Ethiopia is the home of Arabica coffee. It is in the forests of the Kaffa region in Ethiopia that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna", and coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee was discovered very early in the Harar region, probably from the Kaffa Forest.

Ethiopian coffee is processed by two processing methods: sun-drying and water-washing. The flavors of coffee processed by different processing methods are very different. In general, washed Sidamo, Yirgacheffe and Limmu coffee have slightly lower body and earthy taste. Sun-drying processing The coffee tastes wilder. However, the taste of each batch of Ethiopian coffee may be different, which requires more cupping tests to find truly good coffee.

The name Mocha can be written in several ways, such as "Mocca", "Mocha", "Moka", "Mokha"... etc., but they all represent the same meaning. Mocha coffee beans have a unique chocolate flavor, which is especially noticeable when roasted deeply, so a fancy coffee flavored with chocolate sauce is named "Mocha coffee".