Introduction to African boutique coffee: what are the characteristics of Ethiopian Hachilla coffee

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Ethiopia has an almost legendary status among coffee-producing countries, not only because it is the "birthplace" of Arabica coffee, but also because it is different from most coffee-growing countries, coffee is not a plant that colonizes foreign cash crops. Growing, processing and drinking coffee has been part of the local way of life for centuries, and it was first discovered that coffee grown in the forest was gradually artificially grown for household use and commercial sale.

From an outsider's point of view, Ethiopian coffee has a huge and complex cultural, political and economic impact. Ethiopian coffee has amazing genetic diversity, and almost 99% of coffee varieties can be found in Ethiopia. (according to a recent report in roast magazine, due to climate change and variety research, the genetics of the original Ethiopian coffee varieties are being destroyed and should be protected.)

Another unique feature of Ethiopian coffee is the very high domestic consumption, as coffee plays a very important role in the daily life of the Ethiopian people. Of the 6.5 million bags produced in the country, about 3 million bags are consumed domestically and another 3.5 million bags are exported.

Coffee is still part of a traditional "ritual" preparation, a way of reuniting family, friends and partners. The oldest woman in the family would fry the coffee in a pan, grind it up, and cook it in a pot called "jebena". She filled the thick coffee in a small cup. Then add fresh boiling water and make the coffee in the pot twice. This process takes about an hour from the beginning to the end, which is a sign of hospitality.

Most coffee growers in Ethiopia belong to small farmers, most of which cover less than 1 hectare. There are large private coffee farms, as well as cooperatives of small and medium-sized farms, where growers produce only a relatively small amount of commercial coffee raw beans.

Land area: 1104300 square kilometers Capital: Adis (Addis Ababa) trading city: Dire Dawa (Dire Dawa) population: 102374044 (May 2017)

Language: Amharic Amharic (official), producer overview coffee practitioner: about 700000 people average plantation area: 1 hectare average annual export quantity: 3.5 million bags

An overview of coffee

Producing areas: Sidama, Yirgacheffe, Harrar, Limu, Djimma, Lekempti

Coffee varieties: Isabia native seed treatment: washing, sun grading standard (local): washed raw beans are G1 (Defects 0-3) and G2 (Defects 4-12)

Sun-dried raw beans G3 (Defects 13-25) G4 (Defects 25-45) G5 (Defects 46-100) each bag of coffee weight: 30 kg 60 kg harvest time: November to December to delivery: May to June of the following year

Oromo,Somali Hachira (Hachilla N2 L12)

The origin of the name: originated from the series of Aricha (Achilla) production areas developed with SABagersh from 1996 to 2008. Name this coffee "Hachira". Hachira coffee juice has a distinctive floral flavor, usually with elderberry or BlackBerry flavors, and sometimes with basil herbs.

Origin: 90 + Ethiopia Achira (Achilla) producing area. Altitude: 1750-2000m. Treatment: insolation.

Taste characteristics: rich floral smell, obvious sense of fruit juice, elderberry, BlackBerry, basil herb flavor, but also similar to lactose taste.