Flavor characteristics of coffee producing area information of addis ketema Adis coffee in Yechuefi, Ethiopia

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Ethiopia is the country where coffee was first discovered, and it is still the most important producing country and the best in terms of coffee quality and output. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% of which are exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives are planted in small areas. Crops produced in Ethiopia after 2008, including wheat, corn, sesame and coffee, were fully imported into the ECX trading system (Ethiopian Commodity Exchange) to replace the existing auction and export methods, by coffee farmers or cooperatives to send coffee to ECX centralized warehouses, beans of the same grade and producing areas will be mixed together and auctioned directly. You will not know which farmers or which cooperatives or producing areas produce it. In fact, this practice has no effect on output and quality, and it is easier to tell the quality of coffee by price. What is affected is that intermediate traders cannot freely track their satisfactory profits [low price and high quality] so that consumers are more clear and transparent, because they will be taxed heavily if they do not go through the ECX trading system. Now more than 90% are through this trading system, but for buyers of boutique coffee ECX trading system is not a good thing, so from 2010 Ethiopia launched the DST (Direct Specialty Trade) system, DST system is an irregular Ethiopian auction, only through the SCAA cup test standard of more than 80 points of boutique coffee specialty coffee can hang up their own farm or cooperative name with foreign raw bean traders trade.

The website of DST is http://www.ecx.com.et/DSTIntroduction.aspx.

In Ethiopia, water-washed beans will be distinguished by adding 1 and 2 after the name (with a higher quality of 1). The pulp will be removed immediately after the coffee cherry is harvested, and then the coffee beans will be fermented in water to remove the pectin layer. this process takes several hours, and the number of hours depends on the type of coffee, producing area and temperature, and this process must be closely grasped that if there is a slight mistake, the coffee bean will have a poor flavor. After the fermentation is completed, the coffee beans will be washed through a long sink with high and low drop, and any defective beans and foreign bodies will also be removed during the process. After that, the coffee beans will be dried on the drying bed. At this time, you also need to pay close attention to turning every few hours to ensure the integrity of the drying process. This is the whole process of washing beans.

Addis ketema, the capital of Ethiopia, is the distribution window for coffee, the four major production bases of the Yegashev Coffee Cooperative, and one of the largest coffee growers' organizations in the world, with about 43000 members and 22 basic small cooperatives dedicated to the cultivation of high-quality coffee covering an area of 62000 hectares to ensure the yield and quality of high-quality coffee. Cooperatives are granted special authority to bypass the Ethiopian government. Sell its coffee independently and keep it transparent and open to foreign buyers.

Property Characteristics: farm characteristics

Farmer Farm owner: Various small producers different kinds of small farmers

City City: addis ketema

Region producing area: Gedeo

Grade level: red Cherry Project G2

Country country: Ethiopia

Altitude altitude: 1800-2400m

Farm Size farm area: 10, 000 coffee workers

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional wild varieties of Heirloom

Processing System treatment: Wet-Process washing and drying on scaffolding

Appearance appearance: 16-18 Screen (16-18 mesh)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma / flavor flavor: green tea, nutty, jasmine, rose perfume, chamomile, sugar cane, brown sugar

Acidity: fine citric acid, floral acid, mint, cherry fruit acid, lively sour taste

The complexity of complex is similar to that of other: very fresh, flawless, silky and delicate, with a refreshing tea finish.

Overall style attribute: Jasmine fragrant, clean, as thick as silk