Ethiopia Coffee Coffee

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei is a small town, 700-21000 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field.

Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. As a upland crop, Ethiopian coffee beans are mainly grown in areas between 1100 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.