How to deal with the processing of Ethiopian single bean? how to divide the grade of Ethiopian single bean?

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The world-famous Ethiopian coffee is mainly:

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.

2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.

3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.

4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.

5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons.

6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.

Ethiopia (Ethiopia) is one of the major producers of Arab coffee beans in Africa, producing the best Arab 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.

Due to different planting methods, coffee can be divided into three types: forest-semi-forest coffee (Forest or semi-forest coffee), courtyard coffee (Garden coffee) and plantation coffee (Plantation coffee). 60% of the coffee belongs to forest-semi-forest coffee. In such a wild coffee forest, pesticides are not used at all, but biological methods are used to control pests.

35% of the coffee is courtyard coffee. In this kind of coffee garden, the planting is three-dimensional. Coffee is located in the lower layer and gets a suitable growth environment in the shade of other crops. Fertilizers are mainly fallen leaves, withered grass and animal manure.

5% of the coffee belongs to plantation coffee. This is a modern way of growing. Coffee is also grown in a forest, but new varieties are used and planted in rows with other shade trees.

Due to different processing methods, coffee can be divided into washed coffee (Washed coffee) and sun-cured coffee (Sun-dried coffee).

Production and processing of coffee beans

The geographical environment of Ethiopia is very suitable for coffee growth. 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 loose.

Ethiopian coffee is harvested once a year. The beautiful white coffee flowers bloom from March to April, and then the fruit begins to grow. From September to December, the red coffee fruit is ripe for picking. The new season of coffee begins to be exported from November to December.

Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. The majority of farmers use traditional planting methods. Artificial care of coffee trees, the use of organic fertilizers, do not use harmful pesticides and herbicides, etc. Therefore, most of the coffee produced in Ethiopia is organic coffee.

Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned. Grading and quality control system of coffee

In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and 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 the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.

At present, there are two main indicators in Ethiopia's coffee grading and quality control system: visual inspection and cup evaluation, including the color, cleanliness, origin, taste and characteristics of coffee beans. The export rating is marked by simple numbers, with the best washed coffee at level 5 and the best sun-cured coffee at level 4. After grading, mark the place of origin and then export. Exports are usually paid by letter of credit, which can not only reduce the risk of foreign exchange collection for exporters, but also give quality assurance to importers.

According to the law, all coffee is sold through an auction held by Addis and DiRedawa. During the coffee harvest, such auctions are even held twice a day.

The export of coffee

Coffee is Ethiopia's most important export cash crop and a major source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market and are the world's eighth largest coffee exporter. Coffee exports increased steadily from 58000 tons in 1990-91 to 110000 tons in 1995-96 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. The decline in coffee prices on the international market for a decade has seriously affected Ethiopia's foreign exchange earnings. Before the sharp fall in coffee prices, coffee exports accounted for more than half of Ethiopia's foreign exchange earnings, but now they account for only about 35 per cent. But according to the International Coffee Organization, coffee prices rebounded 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. The average price in March 2004 was 60.8 cents per pound, an increase of 50% over September 2001. This is excellent news for Ethiopia.

Ethopia Ethiopia

Population: 93877000

The name of the producing area of Ethiopia is the most recognized in the coffee industry, and it is currently the country with the highest number of coffee names as the name of the producing area. This is the case today, and the future is foreseeable. In addition, the Arabica genetic potential of the original species and wild species will also be a major advantage of Ethiopian coffee.

SIDAMO

Hidamo and two other regions, ─ Hara and Yegashev, were approved by the Ethiopian government to register their trademarks in 2004, making the region's reputation and local coffee beans more recognizable. Hidamo's mixed use of water washing and sun treatment is popular among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, locals called themselves Sidama. Therefore, Sidamo or Sidama is the general name of coffee beans in this area. Some high-quality coffee beans from Ethiopia are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Variety: Heirloom

LIMU

Even without the reputation of Hidamo and Yegashev, Lim still produces amazing coffee. Most of the areas are small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Variety: Heirloom

HARRAR

This area is the town around Hara and is the oldest production area. Coffee in this area is so special that it is not in an environment that requires additional irrigation. Hara enjoys a high reputation over the years, although the sun treatment can adjust the original turbid, woody soil flavor to a bright blueberry flavor. Coffee beans are so special and memorable that people who have worked in this coffee industry have opened their eyes to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

YIGACHEFFEE

Yegashev Coffee in short: diverse and unique. Many of the great washed beans show explosive aromas, full of citrus and floral aromas, and have a light and elegant nature. There is no denying that this area is a high-quality and interesting coffee bean production area, and of course the best beans get higher prices. The characteristics of Yegashev can recommend those who like Earl Grey Tea to try. In addition, some beans are treated in the sun, which is also extremely interesting and enjoyable.

Altitude: 1750-2200m

Harvest: October-January

Variety: Heirloom

Ethiopian people are addicted to coffee. In 2003, domestic consumption accounted for 42.3% of the total output, with a per capita consumption of 3 kg. But more than half of the coffee produced each year is used for export to earn foreign exchange. The main exporters include the United States, Italy, the United Kingdom, Sweden, Norway, Greece, France, Belgium, Germany and Australia.

Before 1974, the right to produce, process and trade coffee was in private hands. During the military administration, private farms were nationalized and smallholder coffee producers were snubbed. In 1991, the Ethiopian Transitional Government issued a new economic policy to encourage private businessmen to export coffee. As a result, the number of private coffee exporters has increased sharply. Nearly 90% of coffee exports are now in the hands of private exporters.

The characteristics of Ethiopian coffee

The natural characteristics of coffee beans include size, shape, acidity, texture, taste and aroma. Ethiopian coffee beans are small, fragrant and sour like wine, and are 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.