Why is Ethiopian coffee made by hand? why is it good to drink Ethiopian coffee? is the growing environment good? the characteristics of Ethiopian coffee

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Perfect coffee growing environment in Ethiopia

Ethiopia has great potential for coffee production due to high altitude, adequate rainfall, suitable temperature, suitable planting materials and fertile soil. In addition, this country has special value to the world because it is the hometown or origin of Arabica and has the best inherent quality and production potential. Coffee covers a total area of about 400000 hectares, with a total output of about 250000 tons per year, and 25 million people depend on coffee for a living.

Height

In Ethiopia, coffee is grown at different heights between 550m and 2750 m above sea level. However, most Arabica coffee beans are grown in the east, south and west of the country, between 1300 and 1800 meters above sea level.

Rainfall

The annual rainfall in the coffee-growing areas of the country is between 1500 and 2500 mm. In the eastern part of the country, however, rainfall has been reduced to 1000 mm per year, supplemented by irrigation. Rainfall not only helps to increase production, but also distributes for more than eight months. The distribution of precipitation in the south and east of China is bimodal, while that in the west is unimodal. This distribution pattern enables countries to harvest coffee at different times of the year, which makes it possible to supply fresh coffee throughout the year.

Temperature.

Arabica coffee beans grow best in the forests of the Ethiopian highlands. The ideal temperature for Arabica coffee beans is l5c-25c. This temperature is common in most coffee-growing areas of Ethiopia.

Planting material

Because this country is a source of Arabica bacteria, it has a variety of characteristics: disease resistance, high yield and high quality. This is a gift from nature to Ethiopia, especially to the whole world.

Soil.

The soil in the southern and western coffee growing areas of Ethiopia originates from volcanoes and has the high nutrient retention capacity of clay minerals. All coffee growing areas have fertile, fragile loam at a depth of more than 1.5 meters. The surface soil is mainly dark brown and the ph value is slightly acidic. One of the peculiarities of soil is that its fertility is maintained by organic circulation. Enough organic matter is added to the soil through fallen leaves, pruning and residual roots of perennial coffee trees.

In addition, small coffee farmers, as major producers, use organic fertilizers to supplement the natural fertility of the soil. In addition, since nearly 50 per cent of natural products are consumed locally, which is the highest national consumption of all producing countries, local consumers insist on the highest quality and will never accept the use of chemical raw materials. Most buyers know that most of the coffee produced by Etipaya is organic.

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