Ethiopian coffee origin Ethiopian coffee processing methods Processing methods

The bulk of coffee production (95%) is done by small shareholders, with an average yield of 561 kg/ha. For centuries, small shareholders of Ethiopian coffee farms have been producing a variety of high-quality coffee types. The secret to producing good coffee is that coffee farmers have developed a coffee culture under suitable conditions through generations of repeated learning of the coffee growing process, which mainly consists of farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing them in clean conditions. Ethiopian coffee varies in quality, nature, and variety due to differences in elevation, region, location, and even land type. Ethiopian coffee beans are unique due to their natural characteristics, including "size of coffee beans,""shape,""acidity,""quality,""flavor" and "aroma." These characteristics give Ethiopian coffee its unique natural qualities, and Ethiopia usually acts as a "coffee supermarket" for customers to choose from.

Ethiopia's total coffee production ranges from 200,000 to 250,000 tons per year. Today Ethiopia is one of the largest coffee producers in the world, ranking 14th in the world and 4th in Africa. Sustainable coffee culture Ethiopian coffee beans are grown in a near-natural environment. After years of cultivation under the same growing conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are forest or semi-forest grown coffee. Coffee farming villages produce about 35 percent of the country's coffee. These coffee farms, which use a multi-tiered coffee growing system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves, plant and animal debris to increase soil nutrients. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced on state farms), which accounts for 5% of the country's coffee production, exhibits forest-type coffee production characteristics. Located in the most privileged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings harvest joy to the country every year. Beautiful white coffee flowers bloom and bear fruit every year between March and April. Only the reddest and most mature fruits are selected for coffee between September and about December. New coffee exports begin in November or December each year.