Summary of Coffee Bean Flavor cultivation in Ethiopia

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Ethiopian Coffee Overview

The Federal Democratic Republic of Ethiopia (formerly Abyssinia) is a country located in northeast Africa. The Federal Democratic Republic of Ethiopia, Ethiopia is the country of origin of coffee and the hometown of coffee.

Ethiopia is blessed with natural conditions for growing all conceivable varieties of coffee. Ethiopia's coffee beans are mainly grown as highland crops in areas with altitudes of 1100- 2300 meters above sea level, roughly distributed in southern Ethiopia. Deep, well drained soils, slightly acidic soils, lateritic soils, and soft loamy soils are suitable for coffee beans because they are rich in nutrients and have an adequate supply of humus. Rainfall is evenly distributed during the seven-month rainy season; fruit grows from flowering to fruiting and crops grow 900-2700 mm per year during the plant growth cycle, while temperatures fluctuate between 15 ° C and 24 ° C throughout the growth cycle.

A large proportion of coffee production (95 per cent) is done by small shareholders, with an average yield of 561 kg/ha. For centuries, small shareholders of Ethiopian coffee farms have been producing a variety of high-quality coffee types. The secret to producing good coffee is that coffee farmers have developed a coffee culture under suitable conditions through generations of repeated learning of the coffee growing process, which mainly consists of farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing them in clean conditions. Ethiopian coffee varies in quality, nature, and variety due to differences in elevation, region, location, and even land type. Ethiopian coffee beans are unique due to their natural characteristics, including "size of coffee beans,""shape,""acidity,""quality,""flavor" and "aroma." These characteristics give Ethiopian coffee its unique natural qualities, and Ethiopia usually acts as a "coffee supermarket" for customers to choose from.

Ethiopia's total coffee production ranges from 200,000 to 250,000 tons per year. Today Ethiopia is one of the largest coffee producers in the world, ranking 14th in the world and 4th in Africa. Compared to other coffee-producing countries, Ethiopia grows coffee that attracts the attention of the world, including varieties such as Gemma Jimbi, Harar and Limuyegchefi. Ethiopia was also home to the world's earliest coffee, the ancient Abyssinian coffee. So what is the status of coffee cultivation in Ethiopia? FLEGO coffee experts will take us inside Ethiopia.

When you think of Ethiopia, you probably think of the word poverty. Yes, Ethiopia's economy was depressed after the ravages of civil war and periodic droughts. However, this does not affect their pursuit of coffee quality. Ethiopia remains the world's leading producer of coffee, both quantitatively and qualitatively. The ability to export some of the best and most distinctive coffees in the world.

Areas such as Sidamo, Kafa, Hara and Viliga are among Ethiopia's best coffee growing areas. Each planting area has not only traditional drying methods, but also washing methods. Coffee processed by drying has a "wild" or "strong" taste, which is not to everyone's liking. Ethiopian coffee is rich in flavors compared to other countries, such as lemon, light, wine, plant and soft.

Ethiopian coffee beans are not only unobtrusive on the outside, they can be annoying. And some coffee beans are processed a little casually. However, Ethiopian coffee is always appreciated in taste.