The birthplace of coffee beans, the producing areas and stories of Ethiopian boutique coffee beans.

The Federal Democratic Republic of Ethiopia (The Federal Democratic Republic of Ethiopia), or Ethiopia for short, is a country located in northeast Africa. It is bordered by Djibouti and Somalia to the east, Sudan and South Sudan to the west, Kenya to the south and Eritrea to the north. The plateau accounts for 2% of the total area of the country, with an average elevation of nearly 3000 meters. It is known as the "roof of Africa", and the capital is Addis Ababa.

Ethiopia has a history of more than 3000 years. On May 24, 1993, Ethiopia's Province of Eritrea held a referendum to declare its independence and Ethiopia became a landlocked country. Ethiopia is a member of the African Union, and the African Union is headquartered in its capital.

Ethiopia is one of the least developed countries in the world, with an economy dominated by agriculture and animal husbandry and a weak industrial base.

Ethiopian officials have registered only three coffee producing areas, namely, Yirgacheffe, Sidamo and Harrar.

At present, the mainstream Ethiopian boutique coffee comes from Yegashafi and Sidamo, and Harald's coffee beans are rarely on the market because of backward traffic, war and other reasons.

Coffee cultivation in Ethiopia is divided into:

● forest coffee forest coffee (8-10%), coffee trees and other crops coexist in the primeval forest, without any artificial care, farmers will pick coffee fruits regularly.

● forest-semi-forest coffee semi-forest coffee (30-35%), the coffee planting area is between the forest and the range of farmers' lives, coffee trees are naturally produced varieties like forest coffee, and farmers will manage coffee planting areas and grow other cash crops.

● pastoral coffee garden coffee (50-55%), coffee trees are planted around farmers' living areas, and most of them are grown by farmers themselves.

● Plantation Coffee plantation coffee (5-6%), a large private grower, has more treatment facilities and production capacity.

1. Yega Xuefei (boutique producing area): 1800-2000 meters above sea level (pastoral coffee system)

2. Sidamo (boutique producing area): 1400-2200m above sea level (pastoral coffee system)

3. Lim (boutique producing area): 1200m to 2000m above sea level (pastoral, forest, semi-forest, planting farm coffee system)

The unique flavor of Yejiaxuefei coffee beans is its rich floral aroma, delicate acidity and elegant tea taste. Yejia Xuefei treated with water washing is very clean and thorough in the presentation of flavor, while Yega Xuefei treated by the sun is asked to climb to another high-rise building in terms of fragrance concentration. Both treatments are loved by the public, and there is no distinction between pros and cons.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of this area is that the soil fertility is maintained through the circulation of organic matter. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.