Flavor characteristics of Ethiopian coffee producing areas what are the famous coffee producing areas of Ethiopian coffee

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Ethiopia is undoubtedly one of the most important producing areas in the field of boutique coffee. You can easily find the word Ethiopia on almost all roasters' lists and almost never miss the podium in various coffee competitions. For example, winning the first prize in the "good Food Award" is regarded as one of the main countries of origin of the Crown Jewels series. As a buyer of Royal Ethiopian coffee, I have the opportunity to explore this coffee paradise in depth. Whenever I receive the top washed and tanned coffee from Ethiopia in the new season, it is hard for me to restrain my excitement. In addition to feeling the taste of coffee, considering their appropriate use, and asking about production methods, one of the issues I am most concerned about is the geographical environment in which Ethiopian coffee grows. The geographical environment of Ethiopia is very complex, because Ethiopia is a multi-ethnic country, so its region is basically divided by cultural characteristics and language, intricate and interlaced. It is very similar to the division of the Soviet regime in Central Asia.

In order to enable you to have a better understanding of the administrative division of Ethiopia, we need the help of some materials and information. Although Ethiopia has been in a state of political instability for many years, and there may be changes in the future, it is hoped that the disambiguation of this article will help to understand the basically tribal administrative divisions formed throughout Ethiopia at this stage, and the names of these areas can often be seen in coffee from Ethiopia every year. For example, Ethiopia, Yega Xuefei G1, Kirchell, Xeritu.

There is also a historical story about the discovery of Ethiopian coffee:

In the mountains of Kafa in the Qima region of southwestern Ethiopia, a wild shrub bearing small red fruits grew. A shepherd kept making noise when he found that his goats had eaten the bush fruit. As a result, he also curiously took some off and chewed it in his mouth, and soon felt excited, because he chewed too much and he was in a state of ecstasy. When the news reached a nearby Orthodox monastery, a group of monks chewed with curiosity and had the same effect. So monks from all sides came to pick and chew this extraordinary "magic" little red fruit, so excited that they could not sleep for a long time, thus affecting their normal religious activities. So the church regarded the small red fruit as a "devil bean" and banned its followers from eating it. Therefore, for a long time after coffee was discovered, Ethiopians did not eat coffee and did not know how to make coffee and tea.

When coffee was first discovered, the wild shrub had no name. The local people named him after the "Kafa" where he grew up. In the future, the name of "coffee" in the world evolved from "Kafa".

Ethiopia's geographical environment is very suitable for coffee growth. People here use traditional planting methods to grow coffee, artificially care for coffee trees, use organic fertilizers, and do not use harmful pesticides and herbicides. Most of the coffee produced by Ethiopia is organic coffee. The coffee beans of Ethiopia are small, fragrant and sour like wine, so they are loved by coffee lovers.