What are the main producing areas of Ethiopian coffee?

The Eastern Highlands of Ethiopia (Harerge province), which grows between 5000 and 7000 feet above sea level, was still wild on slopes a century ago. Raw beans are mostly medium size and long at both ends, with yellow or golden green color, strong chocolate smell when baking, wild taste with moderate acid and rich texture, very typical mocha flavor, good Hara with jasmine fragrance. And similar to the aftertaste of fermented wine, to some extent, the Mattari close to the Bani Matar area of Yemen is better.

Today, Hara still treats raw beans in the traditional sun, which is usually exported to the neighboring town of Dire Dawa, with an annual output of about 185000bags/60Kg, of which long beans (Longberry, evolved from the early Elaraby tree species,) and mostly G5 (Grade 5) or G4 are exported. Unfortunately, good haras are often smuggled to Yemen and sold at higher prices for mocha beans.

When drinking, in addition to a single product, its rich taste and wine acid can also be used as the base of espresso.

Djimmah / Sundried

Gima, which accounts for about 50 per cent of Ethiopia's annual output (1000000bags/60kg), grows between 4400 and 6000 feet above sea level in the southwestern highlands of the country (the border between Kaffa and Illubabor provinces) and is usually exported to G5/G4.

However, in recent years, about 10% or 20% of Gima has been used to make up for the lack of taste of coffee, but its quality has gradually declined to its own level, but there are bipolar comments on coffee buyers (my friend only uses Gima as the base of espresso in his store, and its strong flavor surprises me). The coffee is like a hara, which follows the ancient method of sunbathing. It is also a little sour but slightly inferior to Hara, with medium texture and rugged earthy taste.

Ghimbi & # 39; Lekempti / Solar, naturally dried or washed (Sundried or Nature Dry-Processed and Washed)

Growing in western Ethiopia, 4900-5900 feet (Wollega province) plateau, north of Jima, mostly wild, annual output is about 500000bags/60kg, export is mostly G5/G4, bean body is larger and longer than Longberry, a little brown in green, taste similar to less jasmine tea, more bitter, lack of rising Hara, slightly sour, slightly fruity and wine aroma, but slightly inferior to Hara, but with good texture and viscosity. So the beans in Jinbi District are jokingly called "poor man'". S Harar ".

The taste is complex but balanced, with better throat rhyme in deep culture and longer back sweet, which is one of the materials that many bakers like to use as comprehensive beans, of course, it can also be used as a good single product, suitable for drinking after meals.