Hometown of Arabica Coffee beans-introduction to the description of the characteristics, flavor and taste of Ethiopian coffee varieties

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National Geographic and Coffee planting History

Introduction to the characteristics of various producing areas and coffee beans

National Geographic and Coffee planting History

Ethiopia, a landlocked country located in the Horn of Africa, is the most populous landlocked country in the world. Ethiopia is regarded as the birthplace of coffee-Arabica species (Arabica). It has rich native varieties and a wide range of genetic sequences, many of which can not be found in other countries. Coffee in Ethiopia is mostly grown by small farmers on their own small farms or in wild and semi-wild environments, and nearly 15 million people across the country are involved in growing and processing coffee beans. As the birthplace of Arabica coffee varieties, coffee consumption dates back to the 10th century, when the first African nomads to eat coffee fruits (coffee cherries / coffee cherries) mixed coffee beans, oil and spices into refreshing and refreshing foods. Coffee farmers in Ethiopia mostly grow and harvest coffee by hand, in conjunction with the Coffee and Tea Development Department set up by the local government to improve and manage all coffee beans.

Introduction to the characteristics of various producing areas and coffee beans

Yega Xuefei Yirga-Cheffe

Yirga is a high-altitude town in Ethiopia-Sidamo province. The word "Yega" has the meaning of "let it settle", while "cheffe" means "marsh". Because of the local environment and climate, the coffee grown is famous for its special lemon and citrus flavor, which is different from that of other parts of Ethiopia, so it is an independent producing area. Yega Xuefei coffee trees are widely grown in high 1900m--2200m alpine areas, while non-cultivated coffee trees grow in the woods. Although they are in the tropics, the climate is cool, rainy but not humid, and the air is fresh and clean, so they are full of natural flavor.

Yega Xuefei stands out for its unique flavor in Ethiopia, which has many native species. It is the best coffee in Ethiopia, with sweet and sour fruits, citrus citric acid and jasmine flowers, and soft sweet orange peel, raisins and cinnamon. The shallow Yega Xuefei tastes fresh and bright with the aromas of fruit tea and alpine tea. Washed Yega Chuefei has a bright and pure flavor and acidity, which highlights its unique characteristics, while Sun Yega Chuefei has a wild wine flavor and gentle aroma, and its flavor is even more unique.

Sidamo Sidamo

Growing in the southernmost Ethiopian plateau between 1400-2200m above sea level, southeast of Jima, just south of the capital, usually sweet, but also liked by most people, raw bean green with gray. The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. The Sidamo taste in the sun is close to the smell of flowers, but about a little earthy. The wash has nutty fruit aromas with a slight cocoa aroma, but the two works have smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Medium roasting is suitable for individual products, while deep roasting is suitable for blending coffee and good Espresso base.

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