The Story of Ethiopian Coffee beans introduction to Ethiopian Coffee Bean Culture

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Africa is the third largest coffee producing region in the world, while Ethiopia is the legendary birthplace of coffee! As for Yegashev, it is one of the major coffee producing areas in Ethiopia. When the position is 1700-2100 meters above sea level, it mainly produces coffee beans of Arabica variety. And the area has an excellent micro-climate, such as spring all year round, whether it is sun-dried beans or washed beans are of the same excellent quality!

Yegashev coffee beans are characterized by the strong aroma of flowers, the acidity and sweetness of citrus fruits, and the fresh aroma of tea. Yegashev coffee beans are rich in layers, with a delicate thickness and a long aftertaste! So Yegashev is really an attractive and memorable coffee from name to taste.

The hometown of Essex Coffee that you must know

Overview of ☕

Land area-1104300 sq km

Capital-Addis Ababa

Trading City-Dire Dawa

Population-102374044 (May 2017)

Language Spoken-Amharic (official), Oromo, Somali

Overview of ☕ producer

Coffee practitioners-about 700000

Average plantation area-1 hectare or less

Average annual exports-3.5 million bags

Overview of ☕ Coffee

Production area-Sidama (including Yirgacheffe), Harrar, Limu, Djimma, Lekempti, Wallega, Gimbi

Coffee varieties-Ethiopian ancient varieties include Kudhome, Gesha, Djimma, etc.

Treatment-washing, solarization

Grading standard (local)-Grades 1mur9 (Gr 1mur2 boutique; Gr 3mur9 commercial)

Weight of each bag of coffee-60 kg

Harvest time-November-December

Delivery time-May-July May-June

History of ☕ Essex Coffee

Ethiopia has an almost legendary status among coffee producers, not only because it is the "birthplace" of Arabica coffee, but also because it is different from most coffee-growing countries. Coffee is not a plant that colonizes exotic cash crops. On the contrary, growing, processing and drinking coffee has been part of the local way of life for centuries, and it was first discovered that coffee grown in the forest was gradually cultivated artificially for household use and commercial sale.

From an outsider's point of view, Ethiopian coffee has a huge and complex impact on culture, politics and economy that is difficult to fully understand. The genetic diversity of Ethiopian coffee is unparalleled in the world, and 99% of coffee varieties can be found in Ethiopia. Recent reports have pointed out that due to climate change and variety research, the genetics of the original Ethiopian coffee varieties are being destroyed and should be protected.

Another unique feature of Ethiopian coffee is its high domestic consumption, as coffee plays a very important role in the daily life of Ethiopians: about half of the country's annual production of 6.5 million bags is consumed domestically, and about 3.5 million bags are exported.

Coffee is still part of a traditional "ritual" preparation, a way of reuniting family, friends and partners. The eldest woman in the family would bake the coffee in a pan, grind it up, and cook it in a pot called "jebena". She filled the thick coffee in a small cup. Then add fresh boiling water and make the coffee in the pot twice. This process takes about an hour from the beginning to the end, which is a regular expression of hospitality.

Most coffee growers in Ethiopia belong to small farmers with an area of less than 1 hectare; in many cases, this mode of cultivation should be more accurately referred to as "garden / pastoral coffee cultivation", where there are some large private coffee farms, as well as cooperatives of small and medium-sized farms, where growers produce only a relatively small amount of raw beans for commercial use.

Summary of processing method and flavor of ☕ coffee

Coffee is produced in several ways in Ethiopia. In large private estates, coffee picking, processing and shelling are usually done on the estate. At the other end of the "garden / pastoral coffee", the independent farmer sends the fresh fruit of his coffee harvested to the nearest processing station, where the fresh fruit of his coffee is sold at a certain price and mixed with the fresh fruit of other farmers, and processed in accordance with the requirements of the processing station.

In addition, members of the cooperative Co-op will send their fresh coffee fruits to the processing stations designated by the cooperative, in which case the coffee will have better traceability because the coffee comes from the regular members of the cooperative. With the increasing emphasis on coffee quality and industry transparency, coffee traceability is very important.

The flavor of Ethiopian coffee varies due to a variety of factors, including variety, treatment and the unique microclimate of micro-batch plots. The general experience is that sun-processed coffee has more obvious fruit and dark chocolate flavors, usually with a bit of wine-like characteristics and a good thickness. Coffee processed with water will also have more acidity. Harrar: coffee is almost all sun-treated, with a unique chocolate and nutty flavor that reflects the dry climate in which coffee grows. Sidama: is a vast coffee producing area located in the south, including the Guji producing area and the famous Yirgacheffe producing area.

☕ the following are some of the familiar small producing areas in the Yirgacheffe producing areas:

💋 ADADO: exquisite drupe fruits, citrus, floral aromas, structural balance.

💋 ARICHA: complex, almost tropical, juicy fruit, sweet sugar and flowers.

💋 BERITI: outstanding floral fragrance, made from a creamy spring thickness, citrus flavour

💋 CHELCHELE: the sweetness is more like toffee or caramel, almonds, floral, citrus.

💋 KOCHERE: it's like fruit tea. Citrus, drupe fruit

💋 KONGA: peaches and apricots-more stone fruit aromas-also have a strong lime.

On the spelling of Ethiopian place names: there are many confusion and inconsistencies in Ethiopian coffee spelling, in part because the Amharic language does not use Roman letters such as English. Therefore, it is not necessarily wrong to spell the area as Yirgacheffe, Yirgachefe, or even Yirga Chefe. With regard to Sidamo and Sidama, we note that "Sidamo" is a somewhat derogatory variant in place names because the more acceptable Sidama should be used.

☕ Ethiopia Commodity Exchange (THE ETHIOPIAN COMMODITY EXCHANGE)

The Ethiopian Commodity Exchange (ECX) was established by the Ethiopian Government in 2008 to enable coffee to enter the market for agricultural commodities such as soybeans, corn, coffee and wheat. Since Ethiopian farmers usually own very small land, they grow only the crops needed for family life and sell surplus crops in exchange for cash. ECX believes that standardization will be the best way to promote the healthy and stable development of the agricultural economy.

ECX strives to remove barriers to trade and give farmers an open, open and reliable market to sell their products at a relatively stable set of prices. The rules of the exchange stipulate that any coffee not produced by independent private farms or cooperatives needs to be sold through the exchange, thus establishing a price and sales guarantee system. However, in the design of the system, the concept of "specialty" was replaced with commodity, making it difficult to trace the details of coffee.

Coffee grades are based on their physical characteristics of uniform uniformity, cleanliness cleanliness and defect rate, regardless of coffee flavor.

After several rounds of intense negotiations with the boutique coffee industry, a new supplementary rule has been added, that is, clear information on coffee processing stations must be provided after coffee has been acquired, but it is impossible to continue to track the details of individual producers / growers.

In March 2017, ECX voted to allow coffee from individual individual processing stations to be sold directly, which not only increases the traceability of coffee, but also facilitates the establishment of repurchase relationships, a change that increases the likelihood that farmers' sales prices will rise. The impact of greater traceability and more direct sales on Ethiopian boutique coffee remains to be seen, but industry insiders are optimistic.

Essel coffee bean brand recommendation

Qianjie Coffee freshly roasted single Essel beans-such as Yega Sheffield and Sidamo Coffee are fully guaranteed in brand and quality and are suitable for brewing in a variety of utensils. And more importantly, the performance-to-price ratio is extremely high, a bag of half a pound 227 grams, the price is only 70-90 yuan. According to the calculation of 200ml per cup of coffee and the ratio of powder to water at 1:15, 15 cups of fine coffee can be made in a bag, and each cup of coffee only costs about 5 or 6 yuan, which is very cost-effective for cafes to sell dozens of yuan a cup.

Related recommendation: flavor characteristics of Ethiopian coffee producing area _ Ethiopian Yega Xuefei boutique coffee