Ethiopian coffee the characteristics of Ethiopian coffee

The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town of "Kaffa". Humans may have known how to grow coffee trees as early as the 9th century.

Coffee producing areas in Ethiopia:

Many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic. Today, Ethiopia is an important coffee producer and a major exporter of Arabian coffee beans in Africa. The high-quality coffee here is of excellent quality.

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level.

Harrar)

Coffee is the highest growing area of all coffee 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 wild flavor of wine, and slightly sour taste, unforgettable after drinking.

Jima (Djimmah)

Coffee wild is more than 1200 meters above sea level and is sold under two brands: Limu coffee and Babeka coffee. Other coffee names include Sidamo coffee from central China, which is sold under the name Yirgachaffe, and coffee with a unique flavor from Lekempti. The appearance of Jima and Cedamo coffee beans is not pleasant, but the taste is very good.

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

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

The characteristics of Ethiopian coffee:

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

Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often drunk with a vanilla called HealthofAdam: the new coffee beans are roasted and mashed with the vanilla, then mixed and drunk in a small teacup, which is often served with pancakes to extract the sweet pepper flavor from the pancakes.

Flavor: very unique, delicate and rich taste, with fruit and wild flavor of the wine.

Suggested baking method: medium baking

★★★: excellent

The market for Ethiopian coffee:

The coffee industry is managed by the Ethiopian Coffee Company (theEthiopianCoffeeMarketingCorporation, or ECMC), which controls 90 per cent of the export market. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.