Ethiopian Coffee Sidamo characteristics taste and flavor description Ethiopian Coffee Sidamo is good

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Is there any special flavor of Ethiopian Sidamo coffee? What are the taste characteristics of Ethiopian coffee producing areas?

The Guji producing area in southern Ethiopia is adjacent to the Sidamo and Gedeo areas, with towering mountains, highlands, plateaus, valleys and plains. The geology of the area is a fertile and well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the place is that the soil fertility is maintained through the circulation of natural organic matter, using the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.

There are eight major coffee producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe.

Ethiopian coffee is highly rated in Taiwan, especially Chinese people are particularly interested in and love the three more famous producing areas of Ethiopia, namely Harrar, Sidamo and Yirgacheffe. The Sidamo producing area (Sidamo) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley). The largest town in Sidamo province is Hawassa, which is an important local coffee export distribution center. The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidamo and Gedeo. There are many mines in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area, which makes it dangerous for people to walk between coffee growing areas. Shakiso is a unique producing area of Guji / Sidamori, even in West Dharma, which is a remote area away from most coffee producing areas, and another famous local product is gold. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands.

The sixteenth-century Lebanese scholar Faustus Nairous Barlesius wrote in his book the Sleepless Monastery that the origin of coffee was discovered by shepherds living in the Ethiopian highlands in the sixth century.

Coffee starts here.-Ethiopia.

Africa-Ethiopia, known as the birthplace of coffee. Some people say that Ethiopia is the "Garden of Coffee Eden" and the place where Arabica coffee trees were first discovered. Coffee is grown almost everywhere in the country, with thousands or even tens of thousands of coffee varieties. So far, there are still many wild species growing in the mountains and forests that have not been discovered by researchers.

In this tropical country, about 15 million people are engaged in coffee production-related industries, of which about 1.1 million are coffee farmers. More than 90% of Ethiopia's farms or cooperatives are grown in small areas, and most of the coffee produced is traditional Arabica varieties. Coffee from the clothing country is recognized as a major producer of both quality and output in the world. The annual output of coffee is about 350000 tons, and more than 70% of it is exported to countries around the world, accounting for more than half of the GDP of the clothing country.

The flavor of Ethiopian producing areas

Ethiopia is a world-famous producing area of boutique coffee beans, and because it is the birthplace of coffee, there are countless native varieties of coffee, which is a treasure in the hearts of many coffee lovers, making people faithfully follow its flavor.

In eastern Africa lies the vast Ethiopian plateau, which ranks sixth in the world in average altitude, so it is known as the "roof of Africa". In its territory, the East African Rift Valley runs through the central region, dividing it into east and west walls, while deserts and semi-deserts account for 28% of the territory, with many rivers and lakes, forming a diverse geographical environment and hydroclimate, so the coffee flavor of Ethiopia is not only multi-element, but also very rich.

The more well-known producing areas are as follows:

Sidamo Sidamo

Flavor: flower aroma, cocoa, grape sweet rhyme

It is not only the main producing area of Ethiopian boutique coffee, but also the birthplace of sun treatment, where most sun-dried beans with both quality and flavor are produced. Because of its different soil composition, regional microclimate and numerous native coffee varieties, Sidamo has a diverse and unique flavor, moderate acidity and high quality, with an annual output of about 37000 tons.

Yirgacheffe Yegashev

Flavor: floral, caramel, lemon aroma

Located in Sidamo province, there is a coffee producing area with the highest average elevation in the country-Yegashev, which is one of the few washed Arabica coffee beans in Ethiopia. It is rated as the best coffee in Africa by the world, and is also known as "perfume coffee". The annual output is about 28000 tons.

Harra Hara

Flavor: fruity, cocoa, wine

This producing area is an ancient city in eastern Ethiopia, with a dry and comfortable climate and sun treatment. The main variety is Longberry Harrar, also known as Haramoka, which is the ancestor of mocha coffee. Due to the volcanic ash soil in the planting area, sufficient sunshine and great differences in climate and temperature, it has created a high-quality sour and sweet taste in the Haramoka flavor, with an annual output of about 26000 tons.

Rumors of geisha origin

In fact, when it comes to the coffee variety Geisha, the first thing that comes to mind must be the award-winning coffee variety in the Best of Panama competition-geisha (also known as "Rose Summer"). Many people do not know what a rough life geisha had before coming to Panama and how many countries she had wandered.

Since its rise in 2004, the new star of the coffee industry, geisha, has attracted worldwide attention. It is said to have originated in the forests of the Yigi Mountains in Ethiopia. After United Nations botanists entered the mountains to sample bean seeds, it was transplanted to Kenya in 1932 for trial planting. Later, after several twists and turns in countries such as Tanzania and Costa Rica, it finally arrived in Panama and has become a coffee variety that has won numerous awards today. As a result, many people who have drunk geisha and Yegashev of Ethiopia always say that there are many similarities in their flavors.

Coffee began in Ethiopia and developed its distinctive regional flavor from rich native coffee tree species after mixed and cultivated by environment, climate and man-made. In the third wave of coffee aesthetic trend, people advocate tasting the original flavor of coffee and reject sugar and milk and other harmful additives-just imagine, a cup of black coffee with flower and fruit aroma and caramel tail, when mixed with sugar milk and covered with aroma and taste, do you still think it is a good cup of coffee?

Yi

Weight per bag of coffee: 60 kg

Harvest time: 11 May-December

Delivery time: May May next year-June

▲ coffee harvest schedule

History.

Ethiopia has an almost legendary status among coffee-producing countries, 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 foreign cash crops. 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 artificially grown for household use and commercial sale.

From an outsider's point of view, Ethiopian coffee has a huge and complex cultural, political and economic impact. Ethiopian coffee has amazing genetic diversity, and almost 99% of coffee varieties can be found in Ethiopia. (roast magazine recently reported that due to climate change, as well as variety research and other reasons, the genetic damage of the original Ethiopian coffee varieties should be paid attention to.

Another unique feature of Ethiopian coffee is that domestic consumption is very high, because coffee plays a very important role in the daily life of the Ethiopian people. Of the 6.5 million bags produced in the country, about 3 million bags are consumed domestically and another 3.5 million bags are exported.

Coffee is still part of a traditional "ritual" preparation, a way of reuniting family, friends and partners. The oldest woman in the family would fry 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 sign of hospitality.

Most coffee growers in Ethiopia belong to small farmers, most of which cover less than 1 hectare. There are large private coffee farms, as well as cooperatives of small and medium-sized farms, where growers produce only a relatively small amount of commercial coffee raw beans.

Summary of coffee processing and flavor

Coffee is produced in several ways in Ethiopia. In large private estates, coffee picking, processing and shelling are usually done on the estate. Other small farmers will send the fresh fruits of their coffee to the nearest processing station. There their fresh coffee fruit is sold at a certain price and mixed with the fresh coffee fruit of other farmers and processed according to the requirements of the processing station.

In addition, there is a better cooperative Co-op organization similar to the peasant association, in which members of the cooperative will send their fresh coffee to the processing station designated by the cooperative. In this way, 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 has different flavors due to a variety of factors, including varieties, treatment methods and the unique microclimate of micro-batch plots. The general experience is that sun-processed coffee has a more obvious taste of fruit and dark chocolate, usually with a bit of wine-like characteristics and a better thickness. Coffee processed with water will also have more acidity.

Harrar: coffee is almost all sun-treated and has a unique chocolate and nutty flavor that reflects the dry climate in which coffee grows.

Sidama: a vast coffee producing area located in the south, including the Guji producing area and the famous Yirgacheffe producing area.

Here are some of the familiar small producing areas of Yirgacheffe:

Adado (ADADO): exquisite drupe fruits, citrus, floral aroma, structural balance.

Aretha (ARICHA): complex, nearly tropical, juicy fruit, sweet sugar and flowers.

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

KONGA: peaches and apricots, more stone fruit aromas, and a strong lime.

About the spelling of Ethiopian place names: there are many confusion and inconsistencies in the spelling of Ethiopian coffee, 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.

The Ethiopian Commodity Exchange (ECX) was set up by the Government of Ethiopia in 2008 to enable coffee to enter the market for agricultural commodities such as soybeans, corn and wheat. Since farmers in Ethiopia 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 "boutique specialty" was replaced by "commodity 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 difficult to continue to track the details of individual producers / growers.

In March 2017, ECX voted to allow coffee from 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 of rising sales prices for farmers. The impact of greater traceability and more direct sales on Ethiopian boutique coffee remains to be seen, but industry insiders are optimistic.

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