Tom’s thoughts and various experiences from his recent travels in Kafa, Ethiopia, near the town of Bonga.
Kafa Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor is in Western area, and it is widely accepted that Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible coffee originated here and in the Boma Plateau of Sudan.
The forests in the area of Kafa, including Mankira where we have sources coffee in the past, are lovely, but increasingly in need of management and protection.
Flavor wise Kafa coffees tend to be milder in Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may, and more balanced. In others words they aren’t the racy bright coffees many people associate with Ethiopia. They are nice rounded in flavor and How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in, daily drinking coffees.
This is an early morning meditation on the trip, on the place, on my room, on cats and buzzards, on whatever is on a jet-lagged brain in the early morning. Hope you have the patience for this…