Ethiopian coffee harrar coffee sun-baked bean flavor yejia sherfie and sidamo production characteristics

Ethiopia began to certify forest coffee in 2002 with the aim of protecting coffee forests and providing farmers with a better life. Empirical data show that farmers have made considerable interventions in forest ecosystems to increase coffee production, for example, by clearing dwarf trees from forests and felling trees. This promotes the degradation of forest ecosystems and biodiversity and occurs regardless of certification. At the same time, local producer prices have tripled, although they are not as fertile as other artificially bred high-yielding varieties.

The other is courtyard coffee, which is planted around people and animals and is shaded by trees.

The big head is large farm coffee, which is produced in a standardized way and has strong disease resistance.

There are three famous producing areas in Ethiopia: they are patented through the government: sidamo,harrar,yingacheffe.

Sidamo coffee nourishes charming coffee on fertile land; local residents of Lotte make good use of its delicate taste and touch to patiently induce multi-level flower and fruit flavors in a natural fermentation way.

Harrar is one of the easternmost coffee producing areas in Ethiopia. The ancient city of Harald is one of the oldest coffee producing areas in Ethiopia. This coffee uses the traditional natural craft of Ethiopia. Ripe cherries are dried on African beds for 8-12 days, depending on climatic conditions. During this time, they are hand-selected and raked to ensure a consistent drying process.

Yirgacheffe can be said to be an incomparably unique producing area. Tigacheff is actually part of the Sidamo region of southern Ethiopia, but its exquisite washed coffee is so famous that it is divided into its own small areas. This steep green area is both fertile and tall-most coffee grows above 2000 meters.

At first glance, the hills of yirgacheffe appear to be heavily forested, but in fact, it is a densely populated area dotted with homes and villages growing so-called "courtyard coffee". There are about 26 cooperatives in the region, representing about 43794 farmers and about 62004 hectares of courtyard coffee. The product is mainly washed, although a small amount of miscellaneous coffee comes from yigacheffe.

In addition to the above three coffee producing areas, Ethiopia also has limu,jima,ghimbi and lekempti and so on.