Ethiopia (formerly known as Abyssinia" is known as the birthplace of coffee, and according to legend, in the 6th century AD, in the Mountains of Kaffa, Ethiopia, a shepherd went to the mountains to herd sheep and found that his goats were extremely excited after eating the coffee fruit; then, he took the fruit to the monks of the monastery to eat, and everyone was energetic after eating. Since then, this fruit has been used as a refreshing medicine and gradually spread.
Coffee has long been named "Kaffa" by the card method, and it was not until the 18th century that it was officially named "coffee". According to research, Ethiopia is the first place in the world to discover arabica coffee trees, and Arabica coffee is grown almost everywhere in its territory.
<h1 class="pgc-h-arrow-right" data-track="3" > ● Ethiopia is very suitable for coffee growth</h1>
Growing environment
Ethiopia is a country in northeast Africa, located in the center of the Horn of Africa; located between 6 degrees to 9 degrees north latitude and 34 degrees to 40 degrees east longitude, mainly mountainous plateaus, the Great Rift Valley runs through the whole territory, with an average altitude of nearly 3,000 meters, known as the "roof of Africa". Although it is located in the tropics, the temperature varies from place to place. The rainy season is from June to September, the dry season from October to January, and the light rainy season from February to May. The temperature range is 9.7°C-25.5°C. The average annual temperature is 16 °C. This environment is very favorable for coffee cultivation.
<h1 class="pgc-h-arrow-right" data-track="3" > ● Ethiopia is the most flavored coffee producer</h1>
Ethiopia is one of the least developed countries in the world, coffee is its main cash crop, with an average annual output of about 330,000 tons, accounting for 15% of the world's production, ranking among the highest in Africa. About 20% of the country's population lives on coffee production-related industries, and the largest export product is also coffee, accounting for 35%-40% of the total export items in the country; it is the largest coffee producing country with the most coffee planting areas and the most unique flavors in the world.
Sun exposure and selection
<h1 class="pgc-h-arrow-right" data-track="3" > ● Ethiopia is the producer of the most native varieties of coffee</h1>
Ethiopia is the origin of the Arabica species, with nearly 2,000 species recorded, of which 1927 are native, and countless indigenous wild species have not yet been discovered. Coffee is mainly grown in the southern highlands between 1100-2300 meters above sea level.
Grown area
There are four types by size and model:
Forest coffee forest coffee (8-10%), coffee trees coexist with other crops in the original forest, without any artificial care, farmers will regularly go to pick coffee cherries.
b. Semi-forest coffee (30-35%), the coffee tree planting area is between the forest and the living range of the farmer, are naturally produced varieties, the farmer will manage the coffee tree planting area and grow other cash crops.
c. Garden coffee (50-55%), coffee trees are planted around the living area of farmers, and most of them are farmers' own coffee.
Plantation coffee (5-6%), mostly private growers, have more processing facilities and production capacity.
<h1 class="pgc-h-arrow-right" data-track="3" > ● Ethiopian coffee grade</h1>
Ethiopians like to use traditional processes and insist on not using pesticides and other chemical fertilizers; therefore, coffee from Ethiopia is absolutely green. Processing is also based on the traditional natural drying type as the mainstream, accounting for 70%-80% of the total, but because washed refined coffee can be at a higher price; in recent years, the Ethiopian government has introduced a large number of washing equipment, so that the proportion of washed refining has also increased year by year.
G1 coffee
Originally, for washed coffee, the export grade was divided into G1 and G2; for sun-dried coffee, the export grade was G3, G4, G5, which means that the highest grade of sun exposure is G3. However, the grading was later redefined, and there was no difference in the name of the grading for washing, and the definition of sun exposure appeared for the first time in G1; it was gradually unified into G1, G2, G3, G4, G5 sorting grades. It's just that there is a difference between washing and sunbathing. G1 represents 0 to 3 defective beans per 300 grams of raw beans; G2 stands for 4 to 12 contal beans per 300 grams.
<h1 class="pgc-h-arrow-right" data-track="3" > ● Ethiopian coffee</h1>
Ethiopian coffees such as Yergacheffe, Sidamo, Harrar, Limu, Jima and more are quite famous.
a. Yegashefi is produced in the town of Yegashefi in the Sidamo appellation. The town is located at an altitude of 1700-2100 meters above sea level and has been separated separately due to its unique flavor. The old word "yirga" means "settle down", and "cheffe" means "wetland", "cozy wetland". The small shape of the Yegascher bean is gentle and delicate, sweet and lovely; with jasmine and uplifting citrus lemon notes, the import has a soft fruit and citrus flavor; the taste is light and bright, silky and silky; suitable for medium roasting. Hailed as the best coffee in Ethiopia, Yegaser is a representative of East African specialty coffee.
b. Sidamo grows on the shoulder slopes of the Great Rift in East Africa at altitudes of 1400 to 2200 m. Whether it is delicately washed or sun-dried, the quality is unique, the pH is moderate, the fruity and aromatic is rich, and the value is not inferior to Yega Sheffield. Small particles of water washing, in the flavor of the sweet, while large particles of water washing, is significantly more acidic. Sun-based Sidamo is usually marked with G4 outlets, and washed Sidamo has more G2 exports because of the perfection of the treatment process. The sun-dried taste is close to floral but slightly earthy. Washed with a nutty fruit aroma and a slight cocoa flavor, the two have in common a smooth taste and viscosity, a comfortable and pleasant acid and aroma. Medium roasting is suitable for single products, and deep roasting is suitable for blending coffee and a good Espresso base.
Located in eastern Ethiopia, Harald is an ancient city with a long history and one of the four holy cities of Islam. Harald coffee is grown in areas ranging from 900 meters above sea level in the Darolbe Plain to 2,700 meters in the Sheikh Sea in the highland mountains of eastern Ethiopia. These mountains do offer unique features to these year-round coffee beans: full-bodied, pristine and natural, aromatic, moderately acidic, with a slight chocolate finish. Haral has a famous Haral mocha, which has a special wine aroma and acidic aroma, and yemeni mocha is comparable to high-quality coffee. In addition to the single product, its rich taste and wine acid can also be used as the base of espresso.
d. Lime coffee is grown in areas ranging from 1400 to 2000 meters above sea level. This coffee is wet processed, has a strong aromatic smell, full fruit, moderate pH, and excellent quality. Its floral and citrus flavors are slightly inferior to Yergascher fey and Sidamo, but with a hint of grass and brown sugar, and the fruit acid is bright. Suitable for moderate baking, not deep baking.
e. Jima is the capital of the province of Kaffa. Grown at altitudes of 4400-6000 feet, the coffee follows the ancient method of sun exposure. This coffee is natural or sun-dried coffee, full of fruit, mellow aroma, medium texture, rugged with earthy flavor, slightly bitter but with a special fruity aroma, soft taste.