Coffee flavors from different coffee producing areas around the world Ethiopia

The coffee tree originated in Ethiopia, where it was originally a wild plant, and the name coffee comes from the Ethiopian town of Kaffa. Humans probably knew how to cultivate coffee trees as early as the 9th century.

Coffee production in Ethiopia:

Many coffee trees in Ethiopia are still wild plants, and the coffee grown on these trees is full of particles and slightly fragrant. Today Ethiopia is an important coffee producer and Africa's leading exporter of Arabica coffee beans. The quality of the coffee here is excellent.

Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters.

Harrar coffee is the highest coffee grown in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with a wild aroma, and slightly sour, after drinking unforgettable.

Djimmah coffee grows wild at more than 1200 metres above sea level and is sold under the Limu and Babeka brands. Other coffee names include Sidamo coffee from Central, sold under the brand name Yirgachaffe, and coffee with distinctive flavor from Lekempti. Jima and Sidamo coffee beans are not pleasant in appearance, but they taste good.

The rarest Ethiopian coffee beans on the market are the Ilga Chafee beans, which are exported to Japan and Europe but are rarely seen in the United States. This is because Dallmeyer, a German coffee roaster owned by Nestle, has established close ties with the growers of Ilga Chafee coffee, thus obtaining the largest single supply of the beans.

Ethiopian coffee flavor is difficult to describe, it is neither strong, sour nor very obvious. Therefore, it is not suitable for deep baking, otherwise it will easily lose its characteristics.

Features of Ethiopian Coffee:

Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, quality Ethiopian coffee can be compared to the best coffee from around the world, including its considerable price.

Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often served with a herb called Health of Adam: fresh coffee beans are roasted and mashed with herbs, then the mixture is brewed and drunk in small cups, often served with pancakes to bring out the bell pepper flavor of the pancakes.

Flavor: Very unique, delicate and rich in taste, with fruity and savory aromas.

Recommended baking method: medium baking