Ethiopian Coffee Diffusion Coffee beans Belt and Road Ethiopian Coffee and Kenyan Coffee Zone

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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 Ethiopian 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 Ethiopian coffee is a part of local life.

The number of species (congenital or derived) from countries around the world adds up to only a few hundred, and 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 Ethiopian coffee, 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.

Kenya: an unforgettable coffee experience in this lifetime

Annual output: 45000 tons

"if I can only drink one kind of coffee in the future, then I choose to drink Kenyan coffee."

-- Brian Jones, author of Dear Coffee, I Love You, a well-known professional coffee website

Kenya has a short history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and more Bourbon varieties from Brazil were cultivated later. In the early British colonial period, a perfect cultivation management system was established for the Kenyan coffee industry. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Unrestrained acidity and heavy aromas of fruit, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.

Kenya pays more attention to the cultivation of coffee varieties. The professional team found that SL28 is a direct branch of bourbon coffee beans and is the best representative of the quality and flavor of Kenyan coffee.