How about Ethiopian coffee?

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Since ancient times, Ethiopians have planted, harvested, treated and cooked by hand. In the 1970s and 1980s of industrialization, the country also benefited from misfortune because it promoted socialism and retained small-scale production under the prohibition of the military regime Derg. Until modern times, the planting mode of farmers is also quite primitive. In the western forest region (Kaffa,Illubabor), they use local materials to harvest coffee fruits (Forest Coffees) from wild fruit trees. They don't fertilize or cut tree trunks, so their production capacity is very low. In the Semi Forest Farming model, farmers move trees from the forest to farmland and irrigate them with organic manure. The most common Garden farming is family farming, which is planned by the nursery. More than half of farmers also operate in the most common model in Africa.

After harvest, farmers will sell the fruit to nearby treatment plants. However, because Egypt has registered the production areas (Yirgacheffe,Sidamo,Harar), the law stipulates that farmers in the same area can only be sold to the treatment plants in the same area. The price is also regulated by the government. With the exception of a few accredited cooperatives, all coffee is mixed and auctioned by the Commodity Exchange (ECX). For example, the exchange code WSDB coffee, is the first-class and second-class water wash Sidamo. But this shipment is actually a mixture of Aleda, Wondo, Amaro, Dale, Wensho and other nine producing areas in Sidamo province! Under the tide of boutique products that like to "find the root", the approach of the authorities is going against the trend.

Holy Coffee Sacred Coffee

Zege is a small peninsula on the edge of Lake Lake Tana. In the past decade, deforestation has been a serious problem, but the rainforest on the Zege Peninsula has survived. The reason is rumored to be related to a legend. It is said that the saint Betre Maryam divided his walking stick into three here, while the top part fell to form the first coffee tree in the Zege area. This is a story recorded in the murals in the seven monasteries of Zege and in ancient books. In addition to the strong religious environment, the coffee tree formed by the saint's walking stick seems to defend and depend on the surrounding forest.

Coffee from the Zege forest is cultivated and produced by missionaries on the peninsula and local farmers, originally for self-sufficiency or to grow coffee at the local market exchange. In recent years, with the support of the World residents' Social Organization (World Habitant Society), Zege Forest Coffee has also become part of the project promoted by the organization. Promise to protect the rainforest, regional development, sustainable tourism, attach importance to the maintenance of monasteries and art assets handed down to this day, and consolidate its unique "sacred" lineage.

Zege coffee is produced every two years, is the oldest coffee native species, with a hint of red wine aroma, supple, mellow, round, soft sour taste, fruit aroma overflowing. Tasting at different time points and temperatures, the taste is very different, and it is a coffee with high waiting value.

Country: Ethiopia

Origin: Lake Tana Zege Peninsula

Variety: Arabica

Treatment: insolation

Baking: medium baking