The introduction of the nine boutique producing areas in Ethiopia, the parameters of the Lion King hand Chong in Xidamo

Ethiopia

Name: Ethiopia

Location: East Africa

Capital: Adis Abba Addis Ababa

Religion: dominated by Christianity

Language: Amharic

Time zone: GMT+3

Measurement: metric (Metric)

Currency: bill Birr (1 $≈ 20 birr)

Agricultural products (export): coffee, flowers and sesame are the main cash crops

Port: Port of Djibouti (Djibouti, now the main export port)

Average annual temperature: 15-20c in highland and 25-30c in lowland

Average annual rainfall: 1000-2000 mm

Soil: 50% volcanic soil (volcanic)-25% sedimentary soil (sedimentary)-25% other

Ethiopian geographical location source James Elford's Blog

Ethiopia, which is located in a country full of wonders, is the source of all the Arabica coffee we have never drunk.

The recorded historical evidence of coffee in Ethiopia can be traced back to the 4th-5th century AD, when coffee spread to Yemen in the Arabian Peninsula as people fought and migrated because of the inter-ethnic war. later, with the rise of the Ottoman Empire and the spread of Islam, Europe began to have cafes and the gradual formation of coffee shop culture, and then Central America began to grow coffee. India and Indonesia in Asia began to grow coffee commercially on a large scale. It took us hundreds of years to reach the third wave of boutique coffee.

The origin and spread of Ethiopian coffee originated from the Makira primeval forest.

The administrative division of Ethiopia

Ethiopia is a federal republic. Since 1995, a new division system has been used in administrative areas.

9 autonomous prefectures of ●

● 2 municipalities directly under the Central Government

The autonomous prefecture is divided into Zone region, Woreda County and Kebele Township.

Note: most of our common coffee names are Woreda County or Kebele Township level.

Ethiopian administrative division data come from Wikipedia

The climate of Ethiopia

Ethiopia's climate is polarized, half of the humid rainforest and half of the Gobi desert.

This is also the reason why coffee cultivation is mainly distributed in the southern tribal states SNNPR and Oromia, Oromia.

Tuesse climate distribution

Worldclim, the source of annual precipitation

The main rainfall season in Ethiopia is 6, 7, 7 and 8 months, and the annual precipitation in the main growing areas of coffee is 1000-2000 mm.

Chart average annual temperature source worldclim

Ethiopia has the coldest weather in December and January, and the hottest in April and May.

The average annual temperature in the main growing areas of coffee is between 15 and 30.

Coffee cultivation in Ethiopia

Since Ethiopia changed the administrative division around 1995, the greatest impact on the coffee area is that the original Sidamo Sidamo province is divided into the new Sidamo Sidama (the original minority), and most of it is classified into the Oromia Oromia state. And Yega Xuefei, which used to belong to Sidamo Province, is now classified as the new Gedeo of Gaidio District. Now there will be a mixture of Ethiopian coffee products in circulation in the market with the names of new and old regions. Here we take the new regional division as the benchmark, combined with the administrative region to understand Ethiopia's coffee growing map.

Ethiopia's coffee cultivation is divided according to scale and pattern (Note 1)

● forest coffee (8-10%), coffee trees coexist with other crops in pristine forests without any artificial care, and farmers pick coffee fruits regularly.

● semi-forest coffee (30-35%), the coffee planting area is between the forest and the range of farmers' lives. Coffee trees, like forest coffee, are naturally produced varieties. Farmers will manage the coffee planting areas and plant other cash crops.

● garden coffee (50-55%), coffee trees are planted around farmers' living areas, and most of them are grown by farmers themselves.

● plantation coffee (5-6%), large private grower with more processing facilities and production capacity

Nine boutique producing areas in Ethiopia

Ethiopia has the most diversified coffee planting system in the world, including forest coffee, semi-forest coffee, pastoral coffee and plantation coffee. 90% of the coffee in Ethiopia comes from pastoral, forest and semi-forest, but large-scale entrepreneurial cultivation in Ethiopia is indeed very rare, perhaps in order to produce so many boutiques.

Forest coffee: refers to the wild coffee in the primeval forest, which is protected by the local government and picked by special personnel.

Semi-forest coffee: means that farmers regularly go to the forest to trim shade trees or coffee leaves to increase light transmittance and yield, even so, the annual yield is not high.

Pastoral coffee: refers to small farmers in their own pastoral mixed coffee and other economic crops, and most of them are planted under the elephant leg plantain, which forms its unique landscape. But this is the main mode of production in Ethiopia.

Planting Coffee: refers to the current state-owned enterprises, specializing in improving efficient mass production.

These four major planting systems are distributed in the following nine major producing areas of Ethiopia: Jinma, Sidamo, Yegashifi, Hara, Lim, Iruba, Gimbi (Lekanti), Tibby, and Bebeca. On the whole, the flavor of each producing area has its own characteristics, basically, the beans in West Tiebi, Bebeca, Irubabo and Tana Lake in the northwest are obviously larger, the game is heavier but the fruit acidity is lower. On the other hand, the Lim in the middle, Yejasuefei and Sidamo in the middle and south, with rich fruit flavor, flower and sour aroma, are relatively stable in quality. Hara in the east has both the game of the west and the fruit of the south-central part, but there is a big difference between the good and the bad.

The genes of Ethiopian ancient excellent varieties are very complex, coupled with the multiple treatments of sun exposure, water washing and semi-washing, so the flavor presented is complex and changeable. It may not be an exaggeration to call it the flavor of king.

Yejia Xuefei (boutique producing area): 1800m-2000m above sea level | Pastoral coffee system |

Yega Xuefei is affiliated to the Sidamo producing area, which is separated separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. Therefore, Yirgacheffe A, Wenago A, Kochere An and Gelena/AbayaA will be more expensive than B of the same name in the new Yega Sheffield rating system. In addition to washing and tanning, the recently launched semi-washed Yega Xuefei is also worth a try.

Sidamo (boutique producing area): 1400-2200m above sea level | Pastoral coffee system |

The flavor is similar to Yejiaxuefei, Sidamo, which is delicately washed or sunburned, has the same fragrance of flowers and oranges, and is worth as much as Yega Xuefei. The varieties in the two producing areas are similar, with medium-sized beans but also small seeds of dwarf plants, which farmers often sell separately. Common Kurmie, poor disease resistance; Wolisho; tall and strong; Deiga, medium tree shape, these three species are the main force of the boutique tanning series Beloya and Aretha.

Liam (boutique producing area): 1200m to 2000m above sea level | Coffee system in pastoral, forest, semi-forest and planting fields |

The output is relatively small, and it is mainly exported to Europe and the United States, but it is not easy to buy in Taiwan, but it is very popular in Europe and the United States. there are three treatment methods: washing, tanning and semi-washing. Liam's body will be significantly less viscous, and the floral and citrus flavors will be inferior to those of Yegashifi and Sidamo, but with a hint of grass and black sugar, and bright acidity.

Hara (boutique producing area): 1500-2400 m above sea level | Pastoral coffee system |

Hara exclusive sun, is an ancient city in the east, but the city does not grow coffee, the so-called Hara coffee refers to the coffee produced by Haraji high and low in the Great Hara area. As the annual rainfall is only 1000 mm, all of them are treated in the sun. Hala caffeine is famous for its special aroma, which is typical of the early morning flavor in ancient times. she is tied with Yegashifi [double star].

If Hara's defective beans can be picked out, it is easy to drink berry aromas with slightly pleasant fermented aromas. However, due to various factors, the quality of Hara coffee is unstable in recent years, and the grading system is not true, so you must test or try it when you buy it.

Jinma (bulk commercial bean producing area): 1350-1850 m above sea level | Forest / semi-forest system |

Jinma is the capital of Kafa Forest or Kafa province. The English spelling is very messy. Most of the maps are jimma, but the coffee sacks are spelled into Djimmah. This is the largest coffee producing area in Ethiopia, accounting for 1 per cent of exports.

Kafa Forest is famous for its primitive wild varieties. Jinma is the distribution center of Kafa in this area. Farmers are used to picking and transporting the forest to Jinma, and then mixing hundreds of varieties together to sell as commercial beans, resulting in the aroma of many delicious varieties being masked.

Water washing boutique Jinma, although there is no Yega Xuefei orange fragrance and flower rhyme, the taste spectrum is also quite clean, similar to the Central American boutique. Commercial-grade boutique Jinma is very common in Taiwan, and luckily you can buy high-quality and inexpensive Jinma, which can drink the fragrance of lemon peel, which is not inferior to that of Sidamo. Overall, Jinma has a better flavor than Brazil's bulk commercial bean Santos, making it a good medium-to-low-priced formula bean.

Yilu Babo (bulk commercial bean producing area): altitude 1350-1850 | Forest / semi-forest coffee system |

This area is located in the west of Ethiopia, bordering Sudan, and is the most convenient producing area in the west. the complexity of coffee gene is only second to that of Kafa forest, beans are obviously larger than those of Yegashifi and Sidamo, low acidity, good viscosity and balanced flavor. Most of the coffee here is transported to Jinma to be mixed, rarely sold independently.

Jinbi, Liechuti (major commercial bean producing areas): 1500-1800 above sea level | Forest / semi-forest coffee system |

There are sun-washed and water-washed beans in this area, long-bodied beans similar to Hara, and a few boutique grades are quite popular in Europe and the United States. Most of the Hara, known as the poor, has a sour and fruity flavor due to Yilu Babo, with a bright flavor.

Tiebi, Bebeca (bulk commercial bean producing area): 500-1900m above sea level | Pastoral / forest / semi-forest coffee system |

The two producing areas are very close. Tiebi has an enterprise-managed coffee plantation in the north of Bebeca. In recent years, it has promoted the pastoral system and increased farmers' income, with an annual output of about 3000 tons. Both places have wild coffee, the yield is not high, the flavor is very different from Hara and Yega snow coffee, low acidity is the biggest feature, suitable for formula beans, sun and water washing.

Tana Lake (alternative production areas): 1840 meters above sea level | Forest system |

Monastery coffee, the annual output of the surrounding forest coffee is very small, less than 10 tons, in fact, can not be called the producing area, the lake area is full of Orthodox monasteries, churches, religious murals and myths, creating the most "divine" coffee in the world.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company goes to town to buy coffee beans collected by farmers.

In addition to the small town of Yega Xuefei, it also includes three by-product areas such as Wenago, Kochere and Gelena/Abaya around it.

1. Planting system and environment the mountain stream village in the Yega Xuefei producing area is cool and foggy, like spring all the year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, which is the best environment for planting Arabica. There are no large coffee plantations. Coffee farmers mix coffee with other crops, usually under banana trees, to form a unique landscape.

2. The traditional way of solarization in Ethiopia is rough and smelly, which has been criticized by people. In 1959, the South American water washing method was introduced into the Yega Xuefei producing area. Most producing areas generally adopt the water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing, and then dried.

Since 2006, some coffee processing plants in some producing areas have adopted the exquisite elevated shed sun drying method, which invests in high-intensity human labor, which isolates the coffee fruit from contact with the ground and prevents the miscellaneous smell of soil in the process of sunlight. create an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the sun-dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.

Name and introduction of Coffee Cooperative in Ethiopia

Sigiga Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1862

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Finchewan Cooperative (1450-2000 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 1271

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Konga Conga Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1556

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Hafursa Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1975

Land attribute: red brown soil

Annual output of raw coffee beans: 798000 kg

Average farm size: up to 4 hectares with an annual yield of about 600 kg per hectare

The cooperative has a washing station.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Resa Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 2719

Land attribute: red brown soil

Two sets of coffee processing equipment are available.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Addis Katema Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 891

The cooperative has a washing station.

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Biloya Biloya Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1203

Land attribute: red brown soil

Provide two sets of coffee processing equipment

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Worka Waka Cooperative (1650-2700 m)

Production area: Gedeb

Number of members: 305

Land attribute: red brown soil

Annual output of raw coffee beans: 457000 kg

Average farm size: maximum 4 hectares, annual yield of about 699 kg per hectare

The cooperative has all the processing equipment.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Koke Cook Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 828

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Hama Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1505

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Chichu Cooperative (1410-2000 m)

Production area: Gedeo-Dila

Number of members: 1675

Land attribute: red brown soil

Average farm size: up to 4 hectares, with an annual yield of about 591 kg per hectare

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Michile Cooperative (1410-2000 m)

Production area: Gedeo-Dila

Number of members: 1206

Land attribute: red brown soil

Average farm size: annual yield per hectare is about 592 kg

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Hase Haro Cooperative (1450-2000 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 1519

Land attribute: red brown soil

Average farm size: up to 4 hectares, with an annual yield of about 591 kg per hectare

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Dumerso Dumeso Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 246

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Tumticha Cooperative (1410-2000 m)

Production area: Gedeo- Yega Xuefei

Number of members: 960

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Aramo Cooperative (1750-2300 m) (90 + Clinique producing area)

Production area: Gedeo- Yega Xuefei

Number of members: 2254

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Edido Ediot Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1044

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Adame Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 533

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Belekara Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 685

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Adado Adado Cooperative (1200-1700 m)

Production area: Sidamo-Bule

Number of members: 1128

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Haru Cooperative (1200-1700 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1187

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

The Lion King insolates the Guji producing areas in Sidamo Province, Ethiopia.

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Sidamo producing area (Sidama) is located in the south of Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley). The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Sidamo producing area (Sidama) is located in the south of Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

Guji is located in the southeast of the Gedeo area where Sidamo is produced, in the wilderness of 2100 meters above sea level, but it is higher than that of Yega, with the highest elevation of more than 2600 meters, much higher than the average Sidama, and a larger area. Guji coffee tends to have sweet blueberry aromas with lemon aromas, rich floral and fruit aromas, peach fruit honey and surprisingly bright acidity and full berry aromas.

1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.

two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.

The improved method of tanning, that is, to improve the two shortcomings of the traditional way:

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects. The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

Sun, Sidamo, the Lion King! 15 grams of beans, steamed in 90 °water for 30 seconds, powder / water ratio at 1:15