What is the flavor of Ethiopian coffee? what are the characteristics of Ethiopian coffee?

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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.

The beauty of the original taste

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?

(a) Forest coffee Forest Coffee: wild coffee, which accounts for 10 per cent of Ethiopia's national production, is distributed in the western and southwestern Kafa forest Kaffa (coffee trees in the Ethiopian Gaela language kafa,ka means God, afa refers to the earth or plants on it), and coffee farmers go directly to the woodland for harvest.

(B) semi-forest coffee Semi Forest Coffee: the Kafa forest, also distributed in the west and southwest, accounts for 35% of the total output of the country. Coffee farmers select a small piece of wild coffee to carry out artificial pruning to assist the photosynthesis and growth of coffee trees, and weeding to increase coffee production.

(C) Pastoral coffee Garden Coffee: farmers plant coffee trees in their backyards or fields and mix them with other crops, mainly in Sidamo in the south of West Dama and Harar in the east, accounting for 50% of the total output of the country, which is also vigorously promoted by the authorities of the country. (small peasant associations form village cooperatives, and village cooperatives form larger cooperatives, the main force of Yiguo boutique coffee)

(d) cultivation farm coffee Plantation Coffee: state-run coffee farms, accounting for 5%, but the government is working hard to improve efficiency towards privatized operation, from seedling breeding, pruning, fertilization, spraying, planting density, etc., is the only non-organic cultivation.

Related recommendation: Ethiopia YCFCU cooperative several characteristic varieties recommendation introduction flavor description