Ethiopian Coffee Estate Introduction and Flavor Description Ethiopian Coffee Estate

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In the Bible. In Genesis, Adam and Eve are expelled from the Garden of Eden for eating the fruit of the Tree of Wisdom. There is no doubt that this fruit has been recognized as an apple (snake) fruit when I read books when I was a child. But in fact, the Bible never mentions its name; the first coffee tree, coincidentally with the earliest human fossil (Ardi), survived about 4.4 million years ago and was found on the same continent. The red coffee fruit has a refreshing effect and seems to be related to wisdom. Therefore, it has been inferred that the Garden of Eden is in Ethiopia.

A quarter of the population participates in coffee production

The spread of coffee shuttles between the northern and southern hemispheres. But in fact, its footprints in its place of origin are also quite tasty. Ethiopia is located in East Africa. Its territory is divided from southwest to north by the African Rift Valley: the mountains in the west are believed to be the source of coffee; the ancient city of Hara in the east is an early Islamic city-state where coffee is exported to Yemen; the southern highlands are world-famous; and Addis Ababa, the current capital, and Lalibela, the ancient capital of the north, in the center of the country, are linked to century-old coffee rituals and traditions. 1/4 people in Ethiopia are directly or indirectly involved in coffee production. Although it is the largest coffee producer in Africa, 40% of it is reserved for domestic sale. Thus it can be seen that coffee is a part of local life.

Kaffa is the cradle of Arabica coffee. Adding up to only a few hundred varieties (congenital or derived) from countries around the world, there are tens of thousands of species in this treasure house, most of which are still unclassified. Heirlooms (original species) is the unique name of Ethiopia, as if to tell the world that its varieties are all-inclusive, with only one word. In addition to the ancient species Typica and Geisha, farmers are also named after their own distinctions, such as the "Sidamo species" and the "Yegashev species". Jimma Agricultural Research Center under the Ministry of Agriculture is cultivated under the code name. For example, Ninety Plus's Kemgin coffee comes from the variety codes 74110 and 7487.

Farmers' planting model is primitive.

Since ancient times, Ethiopians have planted, harvested, treated and cooked by hand. In the 1970s and 1980s of industrialization, the country also benefited from misfortune because it promoted socialism and retained small-scale production under the prohibition of the military regime Derg. Until modern times, the planting mode of farmers is also quite primitive. In the western forest areas (Kaffa, Illubabor), they will use local materials to harvest coffee fruits (Forest Coffees) from wild fruit trees. They don't fertilize or cut tree trunks, so their production capacity is very low. In the Semi Forest Farming model, farmers move trees from the forest to farmland and irrigate them with organic manure. The most common Garden farming is family farming, which is planned by the nursery. More than half of farmers also operate in the most common model in Africa.

After harvest, farmers will sell the fruit to nearby treatment plants. However, because Ethiopia has registered the producing areas (Yirgacheffe, Sidamo, Harar), the law stipulates that farmers in the same area can only be sold to the treatment plants in the same area. The price is also regulated by the government. With the exception of a few accredited cooperatives, all coffee is mixed and auctioned by the Commodity Exchange (ECX). For example, the exchange code WSDB coffee, is the first-class and second-class water wash Sidamo. But this shipment is actually a mixture of Aleda, Wondo, Amaro, Dale, Wensho and other nine producing areas in Sidamo province! Under the tide of boutique products that like to "find the root", the approach of the authorities is going against the trend.

Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Ethiopian coffee is processed by sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcoholic thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.

Grade of Ethiopian coffee:

Ethiopian washed coffee Yega Xuefei G1 G2

The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).

Most of the sun-processed coffee in eastern Ethiopia is grade 4 or 5 (G4, G5).

In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The current classification is not uniform and messy, because there are also first-and second-tier (Grand G2) Yirga Cheffe processed by tanning, but the highest level of Harald (Harar) is level four (G4).

The coffee producing areas of Ethiopia are Sidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions, Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar is bordering Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.

In the West, Ethiopian coffee is generally labeled and (Yirgacheffee, Sidamo and Harrar) sold on the market. In the field of boutique coffee, there are also five other small places of coffee, namely Lim, Gemma, Le Campdi, Becca and Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common is Essesidamo or Harald coffee (Either Sidamo or Harrar coffee).

Harald Coffee (Harrar Coffee) comes from the eastern highlands of Ethiopia, with medium bean size, green yellow, medium acidity, full alcohol thickness and typical mocha flavor (mocha flavor). It is one of the most famous coffee in the world.

Wollega (Nekempte) coffee comes from the west of Ethiopia, with medium to large beans and is famous for its fruity flavor. The color is green and brown (greenish, brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products.

Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.

Sidamo coffee (Sidama Coffee) has medium bean shape and green gray. Hidamo washed coffee is known as sweet coffee (sweet coffee) because of its balanced taste and flavor. it has delicate acidity and good alcohol thickness. it is produced in the south of Ethiopia and can be mixed with fine products.

Yirgacheffe Coffee coffee has a strong floral flavor.

Water washing is one of the best high-estate coffee in the world, with soft acidity and rich alcohol thickness. Top and Bebeka coffee, with low acidity but high alcohol thickness, are indispensable members of the blended coffee.

Ethiopia is the hometown of coffee. Legend has it that Arabica coffee was discovered by monks in Ethiopia.

To this day, Ethiopia still contains about 60 to 7000 unknown varieties of coffee.

For coffee lovers, Ethiopia is also the best coffee producer in the world.

The main producing areas of Ethiopia are:

Harrar in the east

Djimmah in Southwest China

And Sidamo in the south

With its unique aroma, Yirgacheffe is a small town located in the northwest of Sidamo province.

In November 2009, the government further implemented a new transaction and classification system, in addition to Yega Xuefei, added:

Three by-product areas of Wenago, Cochell Kochere and Abaya Genlena/Abaya

Today, raw bean merchants all over the world regard Ethiopia as a first-level war zone.

In-depth excavation of unique small production areas and micro-batch flavor.

Previously unknown smaller producing areas, washing plants, cooperatives, and even single farms

Are springing up on the menu of cafes.

Ethiopia is the birthplace of Arabica coffee.

According to research, wild Arabica grows in the forests of the Kaffa region of Ethiopia. Ethiopians have been drinking coffee longer than anyone else. Coffee is an essential drink in daily life, and about 50% of the output is for domestic demand.

Now located in the forests in the south and southwest of Ethiopia, there are still wild coffee trees with a large number of varieties, which is a valuable database for breeders.

About 25 per cent of the population (about 15 million) is related to coffee production, of which 90 per cent of coffee beans are produced by small farmers, accounting for more than half of Ethiopia's GDP. Coffee is widely grown in southwestern, southern and eastern Ethiopia. The most famous is Harrar in the east and Sidamo in the south.

* Harrar is sun-treated coffee with a touch of red wine.

* Sidamo in the south is famous for its washing treatment. Sidamo coffee beans have a delicate flavor and have a special floral flavor.

* Yirgacheffe, a village in Sidamo, has amazing perfume, lemon, peach and other flavors. Yirgacheffe is so special because of its local and climatic conditions, which makes the coffee produced by Yirgacheffe so prominent.

Since December 2008, coffee has been incorporated into the crop trading platform-Ethiopia Commodity Exchange (ECX) by the Ethiopian government. Since then, all coffee transactions have to go through the platform set up by the government, which has completely changed the way Ethiopian coffee beans were traded in the past.

In the past, Ethiopian coffee beans were traded through the country's competitive bidding system, which has evolved to allow exporters to trade directly with producers, which is very important for importers and roasters. Because they can know the source of coffee beans, which also connects the consumer side with the production side, so that consumer countries can work with producing countries to produce better and more unique coffee. Consumer countries will also want to help producing countries in order to know who produces it, improve the living standards of producing countries, and make them more aware of environmental conservation, which is also positive for the production and quality of coffee.

The bidding is held in Addis Ababa and Dire Dawa. Before the bidding begins, Coffee Liquoring Unit will evaluate the coffee and grade it, and the buyer will start bidding for the desired bid. In the bidding system, there is a category of businessmen called "mill exporters". They have their own mill (washing treatment plant) and export license. Mill, which plays a central role in the coffee supply chain, Mill relies on local farmers to supply coffee fruit.

Mill exporters's role is as a "producer, processor, exporter", they do not have to sell coffee beans to exporters, because they can export, although this is technically illegal, but loopholes in Ethiopian law allow mill exporters to sell coffee beans to themselves at very low prices to avoid unnecessary taxes, and then sell coffee abroad in the role of exporters to make a difference. Mill exporter can also send coffee beans to the Addis Ababa exchange for domestic sale. In Ethiopia, one of the few producing countries with strong domestic demand for coffee, mill exporter can get higher prices for domestic sales of coffee, and domestic sales can also avoid taxes. As far as small farmers are concerned, there is no future exploitation, and they will never get the profit from the high price of mill exporter.

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