A brief introduction to the History of Coffee in Ethiopia introduction to the flavor and taste of Sidam coffee

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Qianjie-Ethiopian Coffee History, Sidamo Coffee introduction

The story about the origin of coffee, quoted in earlier articles, is that this legendary figure, Caldy, was recorded around 850 AD. This statement is consistent with the saying that coffee cultivation began around the 9th century. However, some people believe that coffee was grown in Yemen as early as 575 AD, crediting the discovery of coffee to a hermit in the Yemeni Moka region named Sheikh Omar.

Legend has it that there are also many doubtful points. For example, Caldi's sheep and some local monks said that coffee was found to be both a stimulant and a drink on the same day, but coffee beans were chewed by sheep for centuries before they were made into drinks. So coffee beans were most likely eaten as a stimulant at that time, and beans were easily ground and mixed with butter or animal fat. Form a thick paste, which is then rolled into a small ball and then consumes energy during a long journey.

The custom of chewing coffee beans was brought to Arabia by the Sudanese to help them through a difficult journey of Muslim trade. It is said that slaves in Sudan learned the custom of chewing coffee from the Gala tribe in Ethiopia.

Up to now, people in these areas still cook with coffee powder as an ingredient, adding a little butter to the brewed coffee to make it more nutritious and flavor.

In order to promote the uniqueness of domestic coffee, the Serbian government applied for patents on the names of three producing areas in 2004; Sidamo is one of them (the other two are Harrar and Yirgacheffe). Most of the coffee from Sidamo is treated with mixed water and sun, which is very popular with coffee fans who like fruity and rich aroma.

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics.

The main varieties are Huakui (bean Heirloom) candlelight (bean Heirloom,90+ special producing area)

Knowledge gift: Ethiopia's geographical environment is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. Ethiopian coffee is harvested once a year, and the red coffee fruit is ripe for picking from September to December. The new season of coffee begins to be exported from November to December.

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