The birthplace of coffee in Ethiopia (Ethiopia)

The birthplace of coffee-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. In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full of particles and slightly fragrant. Humans may have known how to cultivate coffee trees as early as the ninth century, but who, how, and why remains a mystery. Local Ethiopian legend says coffee began as something monks used to keep their heads clear for evening prayers.

Today, Ethiopia is an important coffee producer, with approximately 12 million people engaged in coffee production, and is Africa's leading exporter of Arabica coffee beans. The quality of coffee here is excellent and worth looking for.

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 one of the highest growing species of 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 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 flavors from Lekempti, where the beans are not pleasant in appearance but taste good.

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

When it comes to specialty, 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 in the pancakes.

The coffee industry is managed by the Ethiopian Coffee Marketing Corporation (ECMC), which controls 90 percent of the export market. There is a risk that control of Ethiopian coffee companies will soon be relaxed and greater local power will be gained, a move that will benefit the coffee industry as a whole, especially individual traders. Ethiopian coffee is sold at daily auctions and is mostly exported to Germany, the United States, France and Japan.