The birthplace of coffee in Ethiopia (Ethiopia)

Today, Ethiopia is an important coffee producer, with approximately 12 million people engaged in coffee production, and is Africa's leading exporter of Arabica coffee beans. The quality of coffee here is excellent and worth looking for.

Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters.

Harrar coffee is the highest coffee grown in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. it has

Soft taste, with a wild aroma, and slightly sour, after drinking unforgettable. Djimmah coffee wild at an altitude of more than 1200 meters to Lima coffee (Limu)

and Babeka coffee. Other coffee names include Sidamo coffee from Central, sold under the brand name Yirgachaffe;

There are also coffee from Lekempti with unique flavor, and the beans of Jima and Sidamo are not pleasant in appearance, but they taste good.

The rarest Ethiopian coffee beans on the market are Irga Chafee beans, which are exported to Japan and Europe but rarely seen in the United States. This is because Dallmeyer, a German coffee roaster owned by Nestlé, has established close ties with the growers of Ilgachafi coffee, thus obtaining the largest single supply of the beans.

Ethiopian coffee flavor is difficult to describe, it is neither strong, sour nor very obvious. Therefore, it is not suitable for deep baking, otherwise it will easily lose its characteristics.

When it comes to specialty, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, quality Ethiopian coffee can be compared to the best coffee from around the world, including its considerable price.

Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often associated with something called "Health of Adam."

Adam's vanilla: Roast fresh coffee beans and mash with vanilla, then brew the mixture and drink it in a small cup. This is often served with pancakes to bring out the sweet pepper flavor in pancakes.

Ethiopian Coffee Marketing

ECMC (ECMC) controls 90% of the export market. There is a risk that control of Ethiopian coffee companies will soon be relaxed and greater local power will be gained, a move that will benefit the coffee industry as a whole, especially individual traders. Ethiopian coffee is sold at daily auctions and mostly exported to Germany, the United States, France and Japan