Sidamo Coffee Bean Introduction, Sidamo Coffee Growing Flavor

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Country name: Democratic Federal Republic of Ethiopia (Ethiopia for short)

Location: located in the plateau of northeast Africa.

Neighbouring countries: North-Eritrea (Erithrea), South-Kenya (Kenya), East-Somalia (Somalia) 'Djibouti (Djibouti), West-Sudan (Sudan)

Land area and condition: 1127127 square kilometers, almost three times the size of California (about 34 times the size of Taiwan), the territory is mountainous, due to frequent earthquakes, there are many fault longitudinal valleys in the plateau, and the topography forms a strong contrast. the desert is located in the southwest border (Kalahari) and the north (Sahara), near the coastline is a hot lowland of short bushes, the country is almost plateau mountains. The average elevation is 2500-3000 meters, and the territory is connected by several high mountains in a network. There is Lake Tana in the northwest plateau, which is the source of the Nile River, from which the lake forms a semicircular clockwise flow out of the mountain valley until it flows out of Sudan. The Sahara Desert covers part of the area and is rich in mineral reserves, known as the Horn of Africa.

Capital: Addis Abeba, Adis, 2200186 people

Population: 67673031 (2002), growth rate 2.6%, birth rate 44.3, infant mortality 98.6, 000, population density: 81 per square mile

Language: Amharic (official), and about 70 local dialects

Race: Oromo 40%, Amhara and Tigrean 32%, Sidamo 9%, Shankella 6%, Somali 6% Shankella 4%, Gurage 2%, other 1%

Religion: Ethiopian Orthodox 35% Mel 40%, Islam 40% Mel 45%, animist 15% Mel 20%, other 5%

Literacy rate: 28% (1984)

National currency: Birr

International Standard time: Greenwich Mean Time + 3

Export port and transportation: the country's non-coastal countries are mainly from the neighboring Assab port of Erithrea and the Djibouti port of Djibouti, with a railway of 681km (from the capital to the port of Djibouti).

Economic profile: GDP- US $39.2 billion (2002), average annual personal income of US $400,2% economic growth rate, 5% inflation rate

Agriculture and animal husbandry accounted for 80%, government agencies accounted for 12%, and industry accounted for 8%.

General situation of agriculture and animal husbandry: arable land-12%, farming-grain, coffee, rape, sugar cane, potato, livestock-cattle, sheep, goat.

Industry: food processing, textile, metal processing, chemistry, cement

Natural resources: platinum, copper, gold, potassium carbonate, natural gas

Exports: coffee, gold, leather products, rape, furs and legumes, with a total value of about US $460 million

Coffee profile:

The total planting area is about 400000 hectares, all of which are planted by Elaraby, 94% are small farms, 6% are government agencies, and the number of farmers is about 12000000.

The rainy season is from January to February, followed by the dry season.

Domestic production areas: Illubabor, Kaffa, Gambela, Wollega, Asosa, Sidamo, Borena,West and East Harrar

Common names: Sidamo, Yirgacheffe, Limu, Bebeka non-wash-Harrar, Sidamo, Djimmah, Lekempti (wild)

Harvest season: washing-October to March, non-washing-end of July to December

The annual output is about 3833000bags/60kg (second in Africa and tenth in the world).

Today, there are still a large number of wild Arabica coffee trees growing in many parts of Ethiopia, averaging between 4200 and 6800 feet above sea level. Now there is a trend of small cultivation, generally planting banana trees for shade at the same time, but due to lack of agricultural technology, herbicides and pesticides are less used.

Coffee is Ethiopia's main economic crop and the country's largest crop export and important industry. It accounts for 60% of Ethiopia's total export value and supports many small farms, as well as sugar, bananas and cotton. It is also Ethiopia's largest and important commodity export crop after oil, and it is also the largest export of Elaraby in Africa, with a total value of about US $300 million in 1997. in terms of total production, 94% are small farms and 6% are government agencies. because many farms are scattered and grow other crops, it has been difficult to integrate the figures correctly. However, the country's official coffee cultivation area is at least 400000 hectares, and the Ethiopian government encourages local farmers to improve their quality and productivity so that coffee farmers can expand their business scale and increase production capacity and exports.

During the harvest, farmers harvest fresh red fruit every day, and every two days the coffee fruit is sent as a unit or sold to a water washing plant for treatment. coffee fruit without a water treatment plant is usually naturally fermented for about 12 hours, and then passed through the sun for drying and shelling. in any case, farmers always try their best to send them to the water treatment plant for treatment. In order to sell better under the name of "washing treatment", in the water wash, coffee cherries soften the pulp after soaking and fermenting for about 12 hours, then pass through the waterway and stir to separate the pulp from the coffee beans. the pulp is discharged with the floodgates, while coffee beans need six days of sunshine to dry, but the processing time is only from sunrise to 11:00 and from 03:00 to sunset. The water content of raw beans after treatment should be about 12% ~ 12.5%. After selecting residual or shoddy beans, they are packed in sacks and trucked to the coffee auction house in the capital, Addis Ababa.

There are many water treatment plants on the main roads of coffee producing areas, especially in Jima area, and a large number of treatment plants are not fully utilized because of the fierce competition, so the person in charge of the treatment plant pays a higher price to the farmers, but worries about whether they can make a profit. Nowadays, a kilogram of raw beans usually sells for about 2 Birr (Ethiopian units). During the whole harvest period, the employees of the treatment plant worked for two months without a rest day, with a daily capacity of about ten bags per plant.

There are institutions such as research institutes in Jima, and farmers are taught to introduce new technologies and apply green manure crops to reduce fertilizer costs and improve the seeds of new varieties, so that coffee trees can have stronger resistance. the seeds are cultivated and grown for a year before they are resold to farmers, who use improved seeds and methods to plant them until the seventh year. The difference is that in the past, yields were about 600lbs per hectare, but improved yields could reach 1000 pounds per hectare, and the agency even guaranteed yields of at least 700lbs per hectare.

There are several other coffee cooperation organizations in Gima, where members share water and fertilizers, and few members are deprived of their wages under their organizations and provide health insurance for each member.

The state-owned farm has about 21000 hectares, and there are five large farms located in TEPI and BEBEKA. The area is close to Jima but most of them belong to lower areas. Each single farm occupies at least 1050 hectares of land. During the production period, the farm owner uses about 3000 long-term workers and about 3000 temporary employees, and the farm has its own washing plant. Its capacity is about 6000 pounds of raw beans per hour, and the higher quality raw beans are washed. Each kilogram can be sold by 32Birr, and the farm warehouse can store 300000 pounds.

Nowadays, there are more and more water washing treatment plants in Ethiopia. Small farmers sell the harvested coffee fruit to the processing plant, peel it and resell it in the auction system, and then transfer it to the port of Assab in Eritrea in the Red Sea and the port of Djibouti in Djibouti near the Bay of Aden. The coffee is the country's main agricultural export, but its own annual consumption is also astonishing, about 1500000bags/60kg. Accounted for 50% of the total generation. Wild coffee grows in the tropical rain forests of the southwestern plateau, and most of them are selected by hand, but because of this, many local people maliciously destroy the naturally formed rainforest areas-either felled or burned in order to reach the rugged mountains that are inaccessible. But it seriously affected the ecological balance.

Whether it is raw coffee washed or sunburned, all exported coffee is sent to the capital, Addis Ababa, and the DIRE DAWA auction exit in Hara province. The DIRE DAWA auction center usually exports sunburn halas in the area. Coffee information from different farms can be seen in the auction house every day to facilitate the purchase of traders. Several officials from Ethiopia also go in and out of the center every day to inspect and set grades. Each time a random sample of the same shipment of raw beans 3 kg inspection.

Coffee culture:

From a historical point of view, coffee has a lot to do with the history, religion and culture of Ethiopia. Ethiopia in ancient times was called Abyssinia and Axum, which was ruled by the Solomon dynasty. According to the literature, the Hamitic migrated from Asia minor to present-day Ethiopia, and the merchants of Semitic came here from about the seventh century BC. The Byzantine Empire also entered this place from Rome in 341, and the traditional Christianity of ancient Egypt, at that time, was introduced into Ethiopia and became one of the main religious beliefs in the country. In the fifth century, when Ethiopia was growing, AD 525 crossed the Red Sea and occupied the gate. Tongshi also introduced coffee into the Arabian Peninsula and began the legendary journey of coffee.

In traditional Ethiopian families, there are two or three times a day to drink coffee, it has a variety of drinking rituals or rituals, the traditional culture of coffee strongly supports the country's coffee production in various ways, in the coffee growing areas of this country. Coffee has been used for a long time in this ancient country, sometimes roasting coffee with barley, wheat or peas, mashing and grinding it into powder with pestle tools, boiling it in a pot, sometimes adding goat milk, drinking well, and sometimes replacing sugar with salt.

In some areas, coffee is also one of the spices for families. After wild coffee is picked and washed, it is mixed with spices, pepper, raw oyster, and tarnished antelope meat, which is sometimes used as a tonic or medicine for the sick and the frail.

In any case, the country's national consumption accounts for nearly half of the country's total harvest (about 1.9 million bags). Coffee is the country's absolute drink, religion, culture, and even an important ritual for social banquets.

Growth and production patterns:

There are four growth production patterns in Ethiopia, and 95% of coffee is produced from these types or systems.

1. Forest planting (Forest)

In the coffee-producing areas of Ethiopia in the south and south-west, most of them are wild or grow under natural forests. It provides natural shelter for coffee trees, but the resistance is slightly weak. This production system accounts for about 10% of the total production.

two。 Semi-forest development and planting Semi-Forest

It is also planted deliberately by farmers in coffee-producing areas in the south and south-west, choosing forests as shade trees, and often removing weeds and other non-coffee crops to benefit the growth quality of coffee trees. this production system accounts for about 35% of total production.

3. Garden or home-grown (Garden)

Garden-type coffee cultivation is generally cultivated near farmers' homes, usually located in the south and east, with a low planting density of about 1000 to 1800 coffee trees per hectare, accounting for about 50% of the total production and has an increasing trend.

4. Manor (Plantation)

Most of the large farms are state-owned industries (now gradually auctioned to private enterprises) and sharecroppers. Usually, this system is only systematically cultivated and improved, even the exposure of sunshine, the type and amount of fertilizer, and so on, are closely controlled. This production system accounts for about 5% of the total production.

Brief introduction of main producing areas:

Hara (Harar) / solarization or drying (Sundried/Dry-Processed)

Hara is located in the Eastern Highlands of Ethiopia (Harerge province) and grows between 5000 and 7000 feet above sea level. A century ago, it was still wild on the slopes. Most of the raw beans are medium size and long at both ends, with yellow or golden green color, strong chocolate smell when baking, wild taste with moderate acidity and rich texture. It is a very typical mocha flavor. Good Hara has jasmine scent. And similar to the aftertaste of fermented wine, to some extent, the Mattari close to the Bani Matar area of Yemen is better.

Today, Hara still treats raw beans in the traditional sun, which is usually exported to the neighboring town of Dire Dawa, with an annual output of about 185000bags/60Kg, of which long beans (Longberry, evolved from the early Elaraby tree species,) and mostly G5 (Grade 5) or G4 are exported. Unfortunately, good haras are often smuggled to Yemen and sold at higher prices for mocha beans.

When drinking, in addition to a single product, its rich taste and wine acid can also be used as the base of espresso.

Djimmah / Sundried

Gima, which accounts for about 50 per cent of Ethiopia's annual output (1000000bags/60kg), grows between 4400 and 6000 feet above sea level in the country's southwestern highlands (the border between Kaffa and Illubabor provinces) and is usually exported to G5/G4.

However, in recent years, about 10% or 20% of Gima has been used to make up for the lack of taste of coffee, but its quality has gradually declined to its own level, but there are bipolar comments on coffee buyers (my friend only uses Gima as the base of espresso in his store, and its strong flavor surprises me). The coffee is like a hara, which follows the ancient method of sunbathing. It is also a little sour but slightly inferior to Hara, with medium texture and rugged earthy taste.

Kinby (Ghimbi) 'Lekemite (Lekempti) / solarization, natural drying or washing (Sundried or Nature Dry-Processed and Washed)

Grows in West Ethiopia 4900-5900 feet (Wollega province) plateau, north of Gima, mostly wild, with an annual output of about 500000bags/60kg, mostly exported to G5/G4, bean body larger and longer than Longberry, a little brown in green, similar to less jasmine tea, more bitter, lack of rising Hara, slightly sour, slightly fruity and slightly inferior to Hara, but with a good texture and viscosity. So the beans in Jinbi District are jokingly called "poor man's Harar".

The taste is complex but balanced, with better throat rhyme in deep culture and longer back sweet, which is one of the materials that many bakers like to use as comprehensive beans, of course, it can also be used as a good single product, suitable for drinking after meals.

Lim (Limu) / washing (Washed)

Grows in Ethiopia south west highland (Shewa province and Sidmo province border) east of Gima, north of Sidamo, between 3600-6200 feet above sea level, most Europeans and Americans prefer, most of them are washed with water, its annual output is about 110000bags/60kg, most of the beans are round (15/16scr), the color green is bluish, the export is mostly G2 grade, the taste is similar to Yegashev, but the viscosity is thin, but the flower aroma and fruit flavor are obvious. The sour taste is also softer than Yegashev, the more irritating acidity, the aftertaste is similar to wine, and has a good and balanced quality. it is a noteworthy Ethiopian boutique coffee after Yegashev, but almost all limes are vertically integrated and exported by Ethiopian coffee organizations, so it is almost rare to see them in China.

It is heard that this kind of baking is more suitable for air flow medium baking, not suitable for deep baking, and the better flavor after baking is two to three days. In fact, the good Lim is on a par with Yegashev (this is actually a subjective consciousness of different opinions).

Sidamo (Sidamo) / solarization, natural drying or washing (Sundried or Nature Dry-Processed and Washed)

Growing in the southernmost Ethiopian plateau between 4600-7200 feet above sea level (Sidamo province), southeast of Jima, just south of the capital, usually sweet, but also loved by most people, its annual output is about 225000bags/60kg, bean body is smaller than Longberry, green with ash, in the Sidamo sun drying field, coffee is placed in hemp net wooden racks, workers take turns in the sun exposure, manual stirring coffee Sun Sidamo is usually marked with G4 exits, while water-washed Sidamo has more G2 exits because of its better sun treatment.

The taste of the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two pieces have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Medium roasting is suitable for individual products, while deep roasting is suitable for blending coffee and good Espresso base.

Yegashev (Yirga-Cheffe) / washing (Washed)

The origin of the name is made up of two parts, Yirga is a town name of Sidamo, which means stable, and Cheffee means municipality.

It grows in the South Ethiopia Plateau at an altitude of 5700-7800 feet above sea level. It is located in the northwest of Sidamo province and around Lake Abaya. It is usually sweet and favored by most people. Its annual output is about 225000bags/60kg. The bean body is smaller than Longberry. It is greenish in color and gray in color. Most of it is washed. In the washing plant, the coffee fruit is fermented in the storage tank full of water after harvest, and the workers use a simple wooden rake to stir it to facilitate the smooth cleaning. The washing plant always has a pungent acid fermentation smell and the sound of the fruits in the sink colliding with each other. After the fruit is sticky and soft, it is directly shelled and cleaned, leaving only the fruit covered with sheepskin. After the final washing, the fruit is dried directly outside the washing plant.

A complex with a taste similar to lemon and citrus, with excellent viscosity and complex flavor (I think it is sometimes suspected of being overemphasized and exaggerated because of its loud name, even though I like its flavor). Most of them are exported to G2, suitable for medium baking as a single product.

In addition, it should be mentioned that most of them are produced by state-owned institutions, but the quantity is small and is not known to the world. Teppi and Bebeka;Teppi, which are lightly described here, grow between 3600 and 6200 feet above sea level, with an annual output of about 50000 bags and 60kg Bebeka. Bebeka grows between 3000 and 3900 feet above sea level, with an annual output of about 30000bags/60kg. Bebeka is grown in the lower part of southwest Ethiopia and is almost used for blending.