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Brief introduction of Coffee from Ethiopia

Published: 2024-11-17 Author: World Gafei

Last Updated: 2024/11/17, Lim G2 Ethiopia is the hometown of Arabica coffee, and you can see wild Arabica coffee in the forests of the Kaffa region. In Ethiopian, coffee is called Bun or Buna, and coffee beans (coffee bean) may be translated from Kaffa Bun. Arabica coffee has long been found in the Harald area, which is very accessible.

Lim G2 Ethiopia is home to Arabica coffee, and it is in the forests of the Kaffa region that you can see Arabica coffee growing wild. In Ethiopian, coffee is called "Bun" or "Buna," and coffee beans may be translated from "Kaffa Bun." Arabica coffee has long been found in the Harar region, probably from the Kafa forest.

Ethiopian coffee is processed by sun and water washing. The flavor of coffee processed by different processing methods varies greatly. Generally speaking, the mellow and earthy taste of washed Sidamo, Yirgacheffe and Limmu coffee is slightly lower, and the coffee processed by sun has a wilder taste. However, the taste of each batch of Ethiopian coffee may be different, which requires more cup tests to find the real good coffee.

About the grade of Ethiopian coffee: the highest grade of Ethiopian washed coffee Yirgacheffe and Sidamo may be Grade 2 or Grade 3 ( G2 or G3), and the coffee processed in the east of Ethiopia is mostly Grade 4 or Grade 5 (G4, G5). In many cases, fourth-grade coffee is labeled as five-grade in order to reduce taxes. The classification is now less uniform and somewhat chaotic, because there are also Grand G2 and Grand G2, but Harar is the highest grade (G4)(information: sweetmaria).

Ethiopia's coffee producing regions are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

In the West, Ethiopian coffee is marketed as Yirgacheffee, Sidamo and Harrar. In the fine coffee field, there are five other small places for coffee, namely Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common coffee is Either Sidamo or Harrar coffee.

Harrar Coffee is produced in the eastern highlands of Ethiopia. It is medium size, greenish yellow, medium acidity, full bodied and has typical mocha flavor. It is one of the most famous coffees in the world. Wollega (Nekempte) coffee is produced in western Ethiopia. It is medium to large in bean shape and is famous for its rich fruit flavor. Green, brown color, acidity and body are good. It can be made into a combination or a single item. Limu Coffee is famous for its spicy and Winnie flavor and is popular in Europe and America. Acidity, good body, washed Lim coffee is also a fine coffee darling. Bean-shaped medium, green-blue, mostly round. Sidama Coffee is medium in bean shape, green and gray. Sidama washed coffee is characterized by balanced taste and flavor. It is known as sweet coffee. It has fine acidity and good body. It is produced in southern Ethiopia and can be combined with fine products. Yirgacheffe Coffee has a strong floral flavor, washed Yirgacheffe is one of the best high-quality coffee in the world, soft acidity, rich body. Tepi and Bebeka coffee, low in acidity but high in body, are indispensable members of the coffee blend (information: ethiopian).