Ethiopia Coffee Bean Flavor Manor introduces Ethiopian boutique coffee beans

Ethiopian coffee beans grow 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. The export of fresh coffee begins in November or December of each year.

Coffee Flavor Profile

Ethiopia has unique and distinctive flavors, offering a wide range of flavors to customers around the world.

In the southwestern highlands of Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senli coffee ecosystems are considered home to Arabica coffee. These forest ecosystems are also home to a variety of medicinal plants, wildlife and endangered species.

Ethiopia's western highlands have bred new coffee varieties that resist fruit disease or leaf rust. Ethiopia is known for its many coffee types. Some of the major coffee types are known for their unique aromas and flavors, including the following:

Limu Coffee