Ethiopian coffee is a coffee bean.

Place of origin:

The full name of the Federal Democratic Republic of Ethiopia (formerly known as Abyssinia) is a country located in northeast Africa. English name: The Federal Democratic Republic of Ethiopia, Ethiopia is the country of origin and hometown of coffee.

The most famous Ethiopian coffee beans are: Yega Xuefei, Harald, Cedar momoka coffee beans. And Djimmah is also good.

Geographical environment at altitude:

Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. As a highland crop, Ethiopian coffee beans are mainly grown in areas between 1, 100 and 2300 meters above sea level, roughly distributed in southern Ethiopia. Deep soil, well-drained soil, weakly acidic soil, red soil and soft loam soil are suitable for growing coffee beans because these soils are nutritious and humic. Precipitation is evenly distributed during the seven-month rainy season; during the plant growth cycle, fruits blossom to fruit and crops grow by 90-2700 mm per year, while temperatures fluctuate between 15 and 24 degrees Celsius throughout the growth cycle.

A large amount of coffee production (95%) is done by small shareholders, with an average yield of 561 kg per hectare. For centuries, minority holders of Ethiopian coffee farms have been producing a variety of high-quality types of coffee. The secret to producing high-quality coffee is that coffee growers have developed a coffee culture in a suitable environment through generations of repeated learning about the coffee growing process, which mainly includes farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing the fruits in a clean environment. The differences in the quality, natural characteristics and types of Ethiopian coffee all stem from differences in "altitude", "region", "location" and even land types. Ethiopian coffee beans are unique due to their natural characteristics, including "size", "shape", "acidity", "quality", "flavor" and "flavor". These characteristics give Ethiopian coffee a unique natural quality. usually, Ethiopia is always used as a "coffee supermarket" for customers to choose the kind of coffee they like.

Ethiopia produces between 200000 and 250000 tons of coffee each year. Today, Ethiopia has become one of the largest coffee producers in the world, ranking 14th in the world and fourth in Africa.

Ethiopia has a unique flavor that is different from other flavors and provides customers all over the world with a wide range of taste choices.

In the highlands of southwestern Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wild animals and endangered species.

The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee.

Place of origin information:

Ethiopian coffee "no more than three cups"

In Ethiopia, it would be unauthentic not to have a cup of strong local coffee after eating the Angela. After drinking Esther's coffee, it would be strange if you praised its benefits without meeting anyone. It doesn't matter if you don't know that Essex is the hometown of coffee, but if you don't think Ethiopian coffee is the best coffee in the world, you are too ignorant.

The origin of the name of coffee three months ago, the reporter returned home on vacation and brought a few bags of coffee to his friends. A Danish counselor in China called the next day and said eagerly, "where did you get this coffee?" Could you get me some more? The more, the better! Right away! I have been to many countries and drank countless kinds of coffee, but this is the best coffee I have ever had in my life! With this kind of coffee, I'm going to throw all the rest of my coffee in the garbage. "

Ethiopia has a place called Kafa. Local residents have found that cattle and sheep become excited, powerful and a little crazy after eating a plant with little red beans. Someone picked the red bean and tried to chew it a little. It tasted good, and then chewed on it, and slowly became energetic and refreshed. Later, people began to pick it and consciously grow it, regard it as food, drink and medicine, more and more inseparable from it. Because it came from a place called Kafa, the world gradually named it Coffee.

Every family holds a coffee ceremony.

I am afraid that few countries have such an inextricable bond with coffee as Ethiopia. In Ethiopia, coffee is grown next to almost every courtyard house for both consumption and export. Ninety-five percent of the country's coffee production comes from this courtyard plantation. Today, 65% of Ethiopia's export revenue comes from coffee. There is not a day when Ethiopians do not drink coffee. In general, families drink coffee at a fixed time, place and ceremony, just like having dinner or religious worship.

Their coffee ceremony is famous. In the evening, the whole family sat on the ground around a small charcoal stove. The ground around the charcoal stove is covered with specially cut or bought grass. This is a special grass specially used for coffee rituals. When the small charcoal stove is lit, it is necessary to specially pick out a few pieces of white charcoal with thick smoke, shake it in every corner of the house, and then put it on the edge of the stove and let it burn out or extinguish itself. In this way, for a period of time, the whole house or courtyard is shrouded in smoke.

It is usually a teenage girl who prepares coffee for everyone at home. She first grabbed a handful of light green raw coffee beans, put them in a small iron pot on the charcoal stove, scooped up clean water, and scrubbed them with both hands.

Then roast the coffee beans with a small wooden shovel, and soon the coffee beans begin to turn dark black and emit an attractive fragrance. When the girl thought it was time for the fire, she picked up the handle of the iron pot and shook the smoky coffee beans inside and sent them to everyone for everyone to smell, just as the waiter in a regular restaurant asked the guests to taste the wine first. After everyone nodded and said yes, she poured the cooked beans into a small mortar and picked up a big iron bar nearly one meter long and as thick as the child's arm. Soon, the handful of beans was mashed into powder.

The girl scraped out the powder little by little with a small wooden spoon and poured it into a clay pot with a thin neck, bulging belly and big ears, added clean water, and boiled it on a small stove. The water soon boiled and boiled for a while, and the fragrance overflowed. The girl placed several porcelain cups the size of a wine cup on a small wooden box, then picked up the big ears of the coffee pot and filled each cup one by one, then put down the pot and toasted the people sitting around with both hands. This process usually lasts 30 minutes. From beginning to end, everyone waited quietly and gracefully, no one talked and laughed loudly, and no one reached out to stir it up impatiently.

Chinese people can drink no more than three drinks.

In every corner of Ethiopia, a coffee ceremony is held at any time, and the air here is always filled with the strong aroma of coffee. Those beautiful "coffee girls" always embroidered white dresses with embroidered edges and smiled softly and shyly, leaving a very good impression.

Every time I was invited to drink coffee, the reporter drank it all at once, and then asked for a second cup. The host always pours another cup for the reporter with a friendly and warm smile. However, the reporter would like to remind everyone that Ethiopia's coffee is like Jingyanggang's good wine in the Water margin. That is to say, most Chinese people will definitely feel refreshed after one drink. If they drink two drinks, they will not be able to sleep in the middle of the night. If they drink three drinks, they will have to drink the whole night plus they will not feel sleepy at all the next day. More than three? The consequences would be unimaginable.

Essel's coffee is absolutely "green coffee" and has not used any chemical fertilizers or pesticides. As long as you are not afraid of insomnia, please rest assured to enjoy it! Unfortunately, due to the lack of well-known brands of Ethiopian coffee, backward packaging technology and other reasons, it is a pity that few people know such a human delicacy.