Ethiopian single bean producing area introduces how to brew Ethiopian single bean.

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Washed coffee accounts for 35 per cent of exports. Good quality washed coffee is processed from freshly picked fully ripe fruit, carefully picked and closely monitored by professionals. After picking clean coffee beans on the day of picking to pulp, then fermentation, washing, drying, peeling. The humidity of the processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65 per cent of exports. Mainly picked at home, red beans are dried on concrete floors or high tables to about 11.5% humidity, then peeled and washed. Coffee classification and quality control system

In Ethiopia, coffee classification and quality control systems are divided into producer, regional and national levels. All coffees are inspected by local inspection agencies before they leave the country of origin, and then re-inspected at coffee inspection and grading centres in Addis and Diredova to determine their quality grade. Grading coffee before auction and sale is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee.

At present, Ethiopia's coffee grading and quality control system mainly has two indicators: visual inspection and cup evaluation. The inspection items include color, cleanliness, origin, taste and characteristics of coffee beans. Export classification is indicated by simple numbers, with the best washed coffee being grade 5 and the best sun-cured coffee being grade 4. After classification, the origin can be exported. Usually exports are paid by letter of credit, which can reduce the risk of collection by exporters and give quality assurance to importers.

By law, all coffee must be sold through auctions held in Addis Ababa and Diredava. During the coffee harvest season, such auctions are even held twice a day.

Coffee outlet

Coffee is Ethiopia's most important export cash crop and a major source of foreign exchange earnings. Ethiopia's coffee exports account for approximately 3 per cent of the world market share, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58,000 tons in 1990 - 91 to 110,000 tons in 1995 - 96 and remained at that level for the next few years. Export volume exceeded 110,000 tons in 2001 - 2002 and reached 127,000 tons in 2002 - 2003. Ethiopia's foreign exchange earnings have been severely affected by the decade-long decline in coffee prices on international markets. Coffee exports accounted for more than half of Ethiopia's foreign exchange earnings before coffee prices dropped sharply, but now they account for only about 35 per cent. However, coffee prices began to recover in 2002, rising from 41 cents per pound in September 2001 to 52 cents per pound in 2002 and 59.7 cents per pound in 2003, according to the International Coffee Organization. The average price for March 2004 was 60.8 cents per pound, a 50 per cent increase from September 2001. This is excellent news for Ethiopia.

Ethiopia Ethiopia

Population: 93877000

Ethiopia's appellation is the most recognizable in the coffee world, and is currently the country with the most appellation as coffee. Today, the future is predictable. In addition, the Arabica gene potential of the original species and wild species will also be a major advantage for Ethiopian coffee.

SIDAMO

Shidamo and two other regions, Hara and Yegashev, registered trademarks in 2004 with the approval of the Ethiopian government, increasing the recognition of the region's reputation and the distinctive characteristics of the local coffee beans. Sidamo uses a combination of washing and sun treatment to gain popularity among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, the area was known locally as Sidama. Sidamo or Sidama is the generic term for coffee beans from this region. Some of Ethiopia's high-quality coffee beans are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Breed: Heirloom

LIMU

Even without the fame of Sidamo and Yegashev, Lim still produces amazing coffee. Most of the area is small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Breed: Heirloom

HARRAR

This area is surrounded by small towns around Harrah and is the oldest production area. The coffee in this area is very special and is not in an environment that requires additional irrigation. Harrah's reputation has long been high, although the sun treatment can modify the original cloudy, woody, earthy taste to a bright blueberry flavor. Coffee beans are so special and memorable that those who have worked in the coffee industry have been opened to the variety of flavors of beans.

Altitude: 1500-2100m

Harvest: November-February

Breed: Heirloom

YIGACHEFFEE

Yegashev coffee in short: diverse, unique. Many of these great washed beans show explosive aromas, citrus, floral and have a light and elegant essence. Admittedly, this area is a good and interesting coffee producing area, where the best beans naturally fetch higher prices. Yegashev's characteristics are recommended for those who like Earl Grey tea. Some of the beans were sun-treated, which was also unusually interesting and enjoyable.

Altitude: 1750-2200m

Harvest: October-January

Breed: Heirloom

Ethiopia's people are addicted to coffee, with domestic consumption accounting for 42.3 per cent of total production in 2003, or 3 kg per capita. But more than half of coffee production is exported each year to earn foreign exchange. Major exporting countries include: the United States, Italy, Britain, Sweden, Norway, Greece, France, Belgium, Germany and Australia.

Until 1974, coffee production, processing and trading were in private hands. Private farms were nationalized and smallholder coffee producers neglected during the military regime. In 1991, Ethiopia's transitional government announced a new economic policy to encourage private coffee exports. As a result, the number of private coffee exporters has increased dramatically. Nearly 90% of coffee exports are now controlled by private exporters.

Characteristics of Ethiopian Coffee

The natural characteristics of coffee beans include size, shape, acidity, texture, taste and aroma. Ethiopia's coffee beans are small, fragrant, and have a wine-like acidity, which is loved by coffee lovers. Because of its unique aroma and taste, Ethiopian coffee is often used in the production and variety improvement of beverages, ice cream and confectionery.

World-famous Ethiopian coffee mainly includes:

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. washed coffee. Excellent quality, with intense nutty aromas, moderate acidity and wine intensity. Annual production of 29,000 tons.

Gima coffee grows between 1400 and 1800 meters above sea level. Sunburn coffee. Slightly sour, nutty and long finish. Annual production of 70,000 tons.

Gambi coffee grows between 1500 and 2300 meters above sea level. A gourmet coffee with moderate acidity and fruity aromas. Annual production of 34,000 tons.

4. Yeerga Chefa coffee grows at an altitude of 1500 meters to 2200 meters. Mocha flavor with floral and spicy aromas. Annual production is approximately 28,000 tons.

5. Sidamo coffee grows at an altitude of 1400 - 2200 meters. Good acidity, good quality. Annual production is approximately 37,000 tons.

Harald coffee grows at altitudes above 2700 meters. It's the best coffee in the world, medium acidity, intoxicating exotic flavor, with a slightly intoxicated, dry fruit aroma, pure mocha coffee. Annual production is approximately 26,000 tons.

Ethiopia (Ethiopia) is one of the major producers of Arabica coffee beans in Africa and produces the best Arabica mocha beans in the world. It is said that coffee beans were first discovered by shepherds in the Kafa region of Ethiopia, and the name of coffee evolved from Kafa, so Ethiopia is still the hometown of coffee.

Production and processing of coffee beans

Ethiopia's geographical environment is very suitable for coffee growing. Mocha coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The main coffee producing areas are Harar, Limu, Djimma, Sidamo, Kaffa, Yergacheffe and Wellega. The soil in these areas is well drained, slightly acidic, and red and loose.

Ethiopian coffee is harvested once a year. 3-4 Beautiful white coffee blossoms bloom during the month, and then the fruit begins to grow. 9-12 The moon-red coffee fruit ripens and waits to be picked. 11-12 A new season of coffee begins to be exported.

Currently, about 25 per cent of Ethiopia's population depends directly or indirectly on coffee production for their livelihood. Farmers using traditional farming methods predominate. Artificial care of coffee trees, use organic fertilizer, do not use harmful pesticides and herbicides. Most coffee produced in Ethiopia is organic.

Coffee can be divided into three types: forest or semi-forest coffee, garden coffee and plantation coffee. 60% of coffee is forest-semiforest coffee. In such wild coffee forests, pesticides are not used at all, but biological methods are used to control pests.

35% of coffee is courtyard coffee. In this coffee garden, the planting is three-dimensional distribution. Coffee sits in the lower layers, in the shade of other crops, to get the right environment to grow. Fertilizer is mainly deciduous, withered grass and animal manure.

5% of coffee is plantation coffee. This is a modern way of growing coffee. Coffee is grown as a forest, but new varieties are used and spaced apart from other shade trees.

Due to different processing methods, coffee can be divided into washed coffee and sun-dried coffee.