Introduction of varieties and brands with flavor and taste characteristics in Ethiopian coffee manor with rich alcohol thickness

Coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected. Before the sharp drop in coffee prices, coffee exports accounted for more than half of Ethiopia's foreign exchange earnings, but now they account for only about 35 per cent. But according to the International Coffee Organization, coffee prices rebounded in 2002, rising from 41 cents per pound in September 2001 to 52 cents per pound in 2002 and 59.7 cents per pound in 2003. The average price in March 2004 was 60.8 cents per pound, an increase of 50% over September 2001. This is excellent news for Ethiopia.

Ethiopian people are addicted to coffee. In 2003, domestic consumption accounted for 42.3% of the total output, with a per capita consumption of 3 kg. But more than half of the coffee produced each year is used for export to earn foreign exchange. The main exporters include the United States, Italy, the United Kingdom, Sweden, Norway, Greece, France, Belgium, Germany and Australia.

Before 1974, the right to produce, process and trade coffee was in private hands. During the military administration, private farms were nationalized and smallholder coffee producers were snubbed. In 1991, the Ethiopian Transitional Government issued a new economic policy to encourage private businessmen to export coffee. As a result, the number of private coffee exporters has increased sharply. Nearly 90% of coffee exports are now in the hands of private exporters.

The characteristics of Ethiopian coffee

The natural characteristics of coffee beans include size, shape, acidity, texture, taste and aroma. Essel's coffee beans are small, fragrant and sour like wine, and are loved by coffee lovers. Because of its unique aroma and taste, Ethiopian coffee is often used in the production and variety improvement of beverages, ice cream and candies.

The world-famous Ethiopian coffee is mainly:

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.

2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.

3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.

4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.

5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons.

6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. After the average annual output is about 26000 tons, the next step is to crush the coffee beans. The hostess withdrew the iron plate to the outside of the stove, cooled slightly, poured the roasted coffee beans into an iron mortar about 30 centimeters high, similar to our processed traditional Chinese medicine, and hammered the beans into coffee powder with an iron pestle. This action is not as simple as it seems. One hand should be held on the iron mortar below, and the other hand should be raised high, because only by holding it high can one be able to do so. To force the iron pestle accurately into the small mouth of the iron mortar, inexperienced people will only hit their own hands. I have also asked curiously, why not grind coffee in an iron mill or a coffee machine? The host told me that if grinding with a machine, the high-speed friction between coffee beans and metal brings a lot of impurities on the iron, which will affect the pure flavor of the coffee after processing.

After the coffee powder is made, the hostess carries the clay plate containing the coffee powder and sends it to the guests attending the ceremony in turn, so that everyone can smell the incense. Next, pour the Chung-ho coffee powder into a clay high-necked coffee pot, add water and boil it on a charcoal stove. on the high neck of the coffee pot, there is a special cork shaped like a wooden top played by children, but a bit like a shoddy one. The function of cork is to keep warm, because the local elevation is more than 2500 meters, the boiling temperature of coffee liquid is low, and the kettle is open, which is not conducive to keeping the temperature; second, it is boiling coffee.

Steam can be easily flushed out of the cracks in the cork. Since they are all made of natural materials, the coffee brewed is naturally more fragrant.

While brewing coffee, there is a porcelain fumigation on the side, which contains a white powder. Only after inquiry did I know that this is a material called mo4 medicine in a traditional Chinese medicine store. After the porcelain fumigation is heated, there is a curl of aroma coming out, which is mixed with the strong aroma of the coffee pot and spreads in the room, creating a unique atmosphere. The locals proudly told me that only coffee drunk in this atmosphere can be regarded as authentic Ethiopian coffee.