Ethiopian coffee producing area

Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop

Ethiopian coffee producing areas

There are three well-known producing areas in Ethiopia, Harar, Yiragcheffe and Sidamo. West Damo is located in the highland area of southern Ethiopia adjacent to Kenya. Its industry is mainly agricultural. Coffee is mainly cultivated around the Great Rift Valley in East Africa at an altitude of 1400m-2000m. The coffee flavor of West Damo is very diversified, because countless original varieties, planted in different small producing areas, encounter different soils, different microclimates, resulting in obvious differences and characteristics of coffee produced in each small producing area, just like we know Yejia Shefei, it is a high altitude sub-producing area in West Damo District, although it belongs to West Damo geographically, but it has a distinct self-style, but independent into a brand, widely praised.

Harar/Sundried/Dry-Processed

Hara is located in the Eastern Highlands of Ethiopia.(Haredge Province) and grows between 5,000 - 7,000 feet above sea level. It was still wild on hillsides a century ago. Most of the raw beans are medium in size and pointed at both ends. The color is green with yellow or gold. When baked, it has a strong chocolate smell. The taste is wild with moderate acidity and rich texture. It is very typical of mocha flavor. Mattari, which is close to Bani Matar district of Yemen, is even better.

Today's Hara is still processed by traditional solarization, usually exported from the neighboring town of Dire Dawa, with an annual yield of about 185000bags/60Kg, of which the most common export is Longberry (evolved from the early Arabican tree species) and the size of G5(Grade 5) or G4. Unfortunately, good Hara is often smuggled to Yamen, where it is sold as a higher-priced mocha bean.

In addition to serving as a single item, its rich taste and acidity can also serve as a base for espresso.

Djimmah/Sundried

This annual crop accounts for about 50%(1000000bags/60kg) of Ethiopia's total production. It grows between 4400-6000 feet above sea level in the country's southwestern highlands (border of Kaffa and Illubabor provinces) and is usually exported as G5/G4.

However, in recent years, about 10%~20% of Gima has been used to make up for the lack of taste of coffee, and its quality has gradually declined to its own level. However, people who buy coffee have a bipolar evaluation.(My friend uses only Gima as the base of espresso in his shop, and its strong flavor surprises me.) The coffee is like a sea blow, following the ancient method of taking the sun, but also a little sour wine but slightly inferior to the sea blow. Its texture is medium, rough and earthy.

Ghimbi Lekempti/Sundried or Nature Dry-Processed and Washed

West Ethiopia, 4,900 - 5,900 feet above sea level.(Wollega Province) Plateau, north of Jima, most of them are wild, with an annual output of about 500000bags/60kg. Most of them are exported to G5/G4. The beans are bigger and longer than Longberry, with a little brown in green. The taste is similar to jasmine tea, with bitterness, lack of rising hala, slight acid, slight fruit fragrance and wine fragrance, but slightly inferior to hala, but with good texture viscosity. So Kimby's beans are nicknamed "poor man''s Harar."

Complex but balanced taste, good throat finish when deep-cooked, long sweet back, is one of the ingredients many bakers like as a mixed bean, but also as a good single item, suitable for drinking after dinner.

Limu/Washed

Grown in the south-west highlands of Ethiopia East of Gima, north of Sidmo, elevation 3600-6200 ft. Preferred by most Europeans and Americans, mostly washed, annual yield of about 110000bags/60kg, medium mostly round (15/16scr), color green with blue, exports mostly G2 grade, taste similar to Yegashev, viscosity is thinner, but floral and fruit flavor is obvious, sour is also softer than Yegashev, more irritating acid, residual taste similar to wine, has a good and balanced quality, is after Yegashev, a noteworthy Ethiopian fine coffee, but almost all the rum is Ethiopian coffee organization vertical integration exports, That's why it's almost impossible to see them in the country.

The best flavor is two to three days after baking. In fact, the good Lime and Yegashev are almost equal (this is actually a subjective consciousness of different opinions).

Sidamo/Sundried or Nature Dry-Processed and Washed

Growing in the southernmost Ethiopian plateau between 4,600 and 7,200 feet above sea level (Sidamo province), southeast of Jima, due south of the capital, it is usually sweeter and more popular than most people. Its annual yield is about 225000bags/60kg. The beans are smaller than Longberry and greenish and grayish. In the sun drying field of Sidamo, coffee is placed in hemp net stands. Workers take turns to stir coffee manually in the sun. Solarized Sidamo is usually labeled as G4 outlet, washed Sidamo because the treatment process is more perfect than solarization, so most of them are G2 outlet.

Sunlight tastes close to floral, but slightly earthy. A nutty fruity, slightly cacao nose when washed, but smooth texture and viscosity, pleasant acidity and aromas. Medium roast is good for single serve, deep roast for blend coffee and base of good Espresso.

Yirga-Cheffe/Washed

Yirga is the name of a town in Sidama, meaning stable, and Cheffee means municipality.

It grows in the southern Ethiopian plateau at an altitude of 5700-7800 feet, located in the northwest of Sidamo Province, near Abaya Lake. It is usually sweet and popular with most people. The annual output is about 225000bags/60kg. The bean body is smaller than Longberry, and the color is green and gray. Most of them are washed. In the washing plant, coffee fruit after harvest, fermentation in a tank filled with water, workers use a simple wooden rake stirring, in order to facilitate the smooth cleaning, washing plant always has a pungent fruit acid fermentation smell, and the sound of fruit collision with each other in the tank, fruit thick soft, directly shelled and washed, leaving only sheepskin coated fruit, fruit after the final washing, directly dried outside the washing plant.

Taste similar to lemon and citrus complex, taste excellent viscosity, complex flavor (personally think sometimes because of its loud name and people have been over-emphasized and exaggerated suspicion, even though I like its flavor), mostly exported as G2, suitable for medium baking as a single product.

Also mentioned are Teppi and Bebeka, which are mostly produced by state institutions, but in small numbers and less well known to the world, and are only lightly described here;Teppi grows at altitudes of 3,600 - 6,200 feet and produces about 50000bags/60kg per year;Bebeka grows at altitudes of 3,000 - 3,900 feet and produces about 30000bags/60kg per year.