Story of planting grades in Ethiopian Coffee producing area characteristics of flavor and taste of Yega Sidamo coffee beans

As we all know, Ethiopia is the birthplace of coffee. Coffee is the main export commodity grown in Ethiopia. Coffee grown in Ethiopia is famous for its excellent quality and flavor. To this day, Ethiopia is one of the world's largest coffee producers and exporters and is in a leading position in the world. Ethiopia is a global coffee mecca. It plays an important role in the genetics of coffee varieties, with a century-old culture of legends and beliefs related to coffee.

The legend of Ethiopian coffee has a saying about the 9th century Ethiopian shepherd Kardi, who noticed that his sheep had an exhilarating effect when they ate the bright red berries of a certain bush. so he chewed the fruit himself. His excitement prompted him to bring the berries to a monk in a nearby temple. But the monk did not agree to use them and threw them into the fire, which wafted an attractive fragrance and attracted the attention of other monks. The roasted coffee beans were soon plucked from the fire, ground and dissolved in hot water, producing the world's first cup of coffee. Since this story did not appear in writing before 1671, that is, 800 years after it was thought to have happened, it is likely to be the Book of Heaven. To this day, thousands of excellent varieties are still scattered in the natural virgin forests and coffee gardens across Ethiopia, which is an invaluable genetic treasure trove of Arabica species. Ethiopia is not only proud of the home country of coffee, but also the only country in Africa that has not been colonized. Therefore, so far, the World Coffee Research Organization is still unable to obtain the consent of the Ethiopian government to enter the genetic treasure house, and can only collect and develop seeds in the peripheral areas of South Sudan and Congo.

Ethiopia is a complex coffee producing area, including Sidama, Yirgacheffe, jimma and Harar. Here, the editor simply creates a mind map to lead you to divide the regions:

There are three main coffee producing areas in Ethiopia: Yegasue, Sidamo, and Harald, each of which consists of many smaller areas with its own specific tastes and methods of handling, but in general, all have a high market share. Harald Harar-Haller, Ethiopia's oldest coffee producing region, is located in the highlands of eastern Ethiopia. This is one of the oldest coffee producing areas still in production. The pods of coffee beans are used in a kind of tea called hasher-qahwa. Harald coffee is characterized in that it is graded and processed almost entirely by hand. Unlike some other coffee producing areas in Ethiopia, Harald coffee is not concentrated wet processing in micro areas (coffee processing stations), but dry by natural drying. Although the processing is done by hand, staff know very well how to classify each coffee bean, and these factors have helped to bring Harar into the top 10 best coffee in the world.

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In contrast to Harald, Yega Xuefei is a special wet coffee producing area, with coffee plantations growing between 1700 and 2200 meters above sea level. It is one of the highest coffee producing areas in southern Ethiopia. Coffee higher than Yega Chuefei is eligible to be Strictly Hard Gown (SHG) / (SHB) coffee. Conditions allow coffee plants to grow slowly so that they can accumulate nutrients and form the best flavor in coffee beans. Rated as one of the best Ethiopian coffees on earth, Yega Chefe Coffee is only one grade lower than Harald Coffee among the 10 best coffees in the world. It is characterized by lemon and fruit flavors, light texture and mild sweetness.

From an outsider's point of view, this adds to the enormous complexity of Ethiopian coffee, making it difficult to fully understand-culturally, politically, economically, and culturally simply. In addition, the genetic diversity of coffee here is unparalleled globally-coffee in Ethiopia alone contains 99% more genetic material than in other parts of the world, and the result is the dream of coffee lovers. No coffee can be revered and talked about as romantically as Ethiopian coffee.