Ethiopia is the birthplace of coffee in the world-good coffee is grown.

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Presumably, Ethiopia is already very familiar to coffee lovers.

The importance of this magical country in the coffee world is unparalleled.

It's not just because

Ethiopia is the birthplace of coffee in the world

There is a saying: good coffee is grown, and coffee beans are born with good flavor, high quality and rich taste.

This visit is in Sidamo, Ethiopia.

There are three famous producing areas in Ethiopia

Harald (Harar), Yega Xuefei (Yiragcheffe) and Sidamo (Sidamo)

90% of the coffee in Ethiopia comes from pastoral, forest and semi-forest.

Many processing stations are 1-2 li away from where the coffee is collected.

Whether the fruit is put into the processing station or the processed beans, they all need to be carried manually.

In general, the planting area of small-scale coffee farmers in Ethiopia is less than one hectare. Exporters invest in sun-drying or washing plants in various regions, purchase raw beans from small farmers and process goods centrally, and there are also production cooperatives formed by regional small-scale farmers to jointly invest in sun-drying or washing plants.

The price of fruit harvested by the owner of the processing station is very high, so people from several hills are willing to sell the fruit to them.

They will deliver the coffee fruit to the processing plant.

The processing station will also send an ID to special farmers.

There are still some child laborers picking beans.

Good coffee beans will be picked out.

Export, earn US dollars

The Sidamo area is a relatively affluent area and will use water washing treatment.

In order to remove the mucus, it must go through the waterway.

Use the harvested berries to peel off most of the pulp from the coffee beans.

Then direct the shelled beans to a clean sink.

Soak in water and ferment to completely remove the residual pulp layer.

The traditional Sidamo uses the ancient method of sun treatment, with slightly fermented fruit aromas.

These are sun-dried fruits. Coffee farmers need to dry six pounds of ripe red coffee on a grass mat at the edge of the field to produce a pound of natural dry coffee.

They spread the coffee fruit in the sun for 15 days, turning it every few minutes to ensure a uniform dryness, and then peel off the shell.

It feels crunchy and crispy

Slightly worse coffee beans

Stay and drink by yourself.

Stoves, baking trays, cups and saucers, and a few scattered seats, a humble "cafe" is enough.

Ancient and simple rituals

But you can feel the pleasure of tasting authentic coffee.

Pour the fried coffee beans into a tube-shaped mortar

Use an iron bar to smash the coffee beans until the water boils

She also completed the process of soaking beans for about ten minutes.

Then pour the coffee from the mortar into the boiling iron pot

Ethiopians drink coffee at least three times a day.

Different names, "Abol, Tona, Bereka"

Every household has coffee pots and charcoal stoves.

A cup of coffee is as natural as making a cup of hot tea for our guests.

Sprinkle a few green leaves like mimosa.

This plant, called Tena adam, is a local spice specially used to soak in coffee.

Pure bitter coffee

But the aftertaste is sweet.

The lunch of the local people

(the editor is ignorant.

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Then went to jimma (Jima) Farmer Product Research Center.

They have been studying the best varieties of coffee beans.

Cross with different kinds of coffee trees

Because Mount Rosa is close to Jimma, I happened to ask about it. Now the seeds of Panamanian Rosa come from beberka, which is on the border between Ethiopia and Sudan. Because the border is more dangerous, the Ethiopians did not dare to plant roses here in the past. On the contrary, the Americans were more daring. There was a base there. This time they were going to go there, but the Ethiopians were afraid to take us there. Because it's a little dangerous for them.

Occasionally, when it rains

The locals will cover the coffee beans with a raincloth in advance.

Every coffee is hard to come by.

Coffee experience

Seed selection, seedling raising and planting

Picking, processing, transportation

Coffee farmers give coffee beans

The first life

The baker will give the coffee beans

The second life

The barista will give coffee beans.

The third life