Distribution of Ethiopian Coffee production how to make good Coffee in Ethiopia

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Coffee first discovered that the "Kafa" state in southern Ethiopia was called "Kaffa" by place name, and it was not officially named "Coffee" until the 18th century.

The geographical environment of Ethiopia is very suitable for coffee growth. nowadays, coffee is mainly grown between 1100 meters and 2000 meters above sea level.

Today, about 25% of Ethiopia's population relies mainly on coffee production directly or indirectly. Farmers who use traditional cultivation methods grow coffee trees, use organic fertilizers and do not use pesticides and herbicides. As a result, coffee in Ethiopia is mostly organic coffee grown conventionally.

There are three ways of growing coffee in Ethiopia:

1. Forest half forest (Forest or semi-forest coffee)

two。 Yard planting (Garden coffee)

3. Plantation Coffee (Dlantation coffee)

More than 2pm 3 coffee production belongs to the forest half forest (Forest or semi-forest coffee), in such an environment, there is no need for pesticides at all, but the use of biological methods to control pests.

About 1x3 coffee belongs to courtyard coffee. In such a coffee garden, coffee trees are grown in a suitable growth environment in the shade of other crops, and their main fertilizer nutrients come from dead leaves, fallen branches and animal manure.

There are still a large number of wild Arabica tree species growing in the forest areas of south-central Ethiopia. The soil in these areas is well drained, slightly sour, red and loose, and it is harvested once a year. When the beautiful white coffee flowers cover the hills and form ripe coffee cherries every year or April, the harvest begins, and the new season of coffee from November to December begins to be exported.

Coffee producing areas of Ethiopia:

1. Limu: grows between 1400 m and 2000 m above sea level. The quality of washed coffee is high, with strong fruit aroma and suitable acidity, with a mellow wine, with an annual output of 29000 tons.

2. Djimma: growing between 1400 meters and 1800 meters above sea level, sun-treated, slightly sour, fruity, Huigan thick, with an annual output of 70000 tons.

3. Ghimbi: growing between 1500 meters and 2300 meters above sea level, it is a gourmet coffee with moderate acidity and fruit aroma, with an annual output of 34000 tons.

4. Yergacheffe: growing between 1500 meters and 2200 meters above sea level, mocha flavor, with the smell of moxa and spices, the annual output is about 28000 tons.

5. Sidarmo: growing between 1400 m and 2200 m above sea level, moderate acidity and high quality, with an annual output of 37000 tons.

6. Harar: growing on highlands ranging from 2700 meters to 2700 meters above sea level, it is one of the best coffee in the world, with medium acidity, intoxicating flavor, slightly tipsy, dried fruit aroma, pure mocha coffee with an annual output of about 26000 tons.

Recommended parameters for hand flushing in front of the street: V60Accord90 ℃ / 1purl 15 / time for two minutes

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