Introduction to Ethiopian Coffee Grade

Ethiopian coffee grades:

Ethiopian washed coffee Yega Shefi G1 G2

The highest grades of Yirgacheffe, Sidamo are Grade II and Grade III (G2, G3),

Most of the sun-processed coffee in eastern Ethiopia is grade 4 or grade 5 (G4, G5).

In many cases, fourth-grade coffee is labeled as five-grade in order to reduce taxes. The current classification is not uniform and somewhat chaotic, because there are also Grand G2 and Grand G2 for sun-processed Yirga Cheffe coffee, but Harar is the highest grade (G4).

Ethiopia's coffee producing areas are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

In the West, Ethiopian coffee is marketed as Yirgacheffee, Sidamo and Harrar.

In the fine coffee sector, there are five other small local coffees, namely Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common coffee is either Sidamo or Harrar coffee.

Harar Coffee is produced in the eastern highlands of Ethiopia. It is medium bean-shaped, green-yellow, medium acidity, full bodied and has a typical mocha flavor. It is one of the most famous coffees in the world.

Wollega (Nekempte) coffee is produced in western Ethiopia. It is medium to large in bean shape and is famous for its rich fruit flavor. Green, brown color, acidity and body are good. It can be made into a combination or a single item.

Limu Coffee is known for its spicy and Winnie flavor and is popular in Europe and America. Acidity, good body, washed Lim coffee is also a fine coffee darling. Bean-shaped medium, green-blue, mostly round.

Sidama Coffee (Sidama Coffee) bean-shaped medium, green-gray, Sidamo washed coffee to taste, flavor balance for the characteristics, known as sweet coffee (sweet coffee), fine acidity, good body, produced in southern Ethiopia, can be combined with fine products.

Yirgacheffe Coffee has a strong floral flavor.

Washed coffee is one of the world's best high-quality coffee, soft acidity, rich body. Top and Bebeka coffees, low in acidity but high in body, are indispensable members of coffee blends

Ethiopia is home to Arabica coffee, and it is in the forests of the Ethiopian Kaffa region that you can see Arabica coffee growing wild. In Ethiopian, coffee is called "Bun" or "Buna," and coffeebean may be translated from "Kaffa Bun." Arabica coffee has long been found in Harar, probably from the Kafa forest.

Ethiopian coffee is processed by sun and water washing. The flavor of coffee processed by different processing methods varies greatly. Generally speaking, the mellow and earthy taste of washed Sidamo, Yirgacheffe and Limmu coffee is slightly lower, and the coffee processed by sun has a wilder taste. However, the taste of each batch of Ethiopian coffee may be different, which requires more cup tests to find the real good coffee.