Introduction to the flavor and taste characteristics of the charming Ethiopian boutique coffee bean manor.

A large amount of coffee production (95%) is done by small shareholders, with an average yield of 561 kg per hectare. For centuries, minority holders of Ethiopian coffee farms have been producing a variety of high-quality types of coffee. The secret to producing high-quality coffee is that coffee growers have developed a coffee culture in a suitable environment through generations of repeated learning about the coffee growing process, which mainly includes farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing the fruits in a clean environment. The differences in the quality, natural characteristics and types of Ethiopian coffee all stem from differences in "altitude", "region", "location" and even land types. Ethiopian coffee beans are unique due to their natural characteristics, including "size", "shape", "acidity", "quality", "flavor" and "flavor". These characteristics give Ethiopian coffee a unique natural quality. usually, Ethiopia is always used as a "coffee supermarket" for customers to choose the kind of coffee they like.

Ethiopia produces between 200000 and 250000 tons of coffee each year. Today, Ethiopia has become one of the largest coffee producers in the world, ranking 14th in the world and fourth in Africa.

Sustainable Coffee Culture

Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.

Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee production, shows the characteristics of forest coffee production.

Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee begins in November or December every year.

On coffee farms, high quality assurance is reflected in the timely and strict selection of mature and reddest coffee fruits. Picked coffee needs to be protected from direct sunlight, and the picked fruit is concentrated in a bamboo basket to avoid contact with the soil.

The picked fruit is washed in clean water and preserved under water to improve the flavor and color of coffee beans. The processing process begins with hand selection, washed by machine and made into pulp on the day of harvest, followed by natural fermentation and sun exposure, in order to meet the best humidity standards. After machine processing, these coffee beans are painstakingly and carefully hand-selected and packaged. This kind of processing is carried out in a regular factory with modern equipment and business license, which is finally rated manually and stored in a well-equipped warehouse. Ethiopia exports high-quality coffee to all parts of the world every year. Ethiopia pursues strict quality assurance measures, including visual monitoring and taste taste, so as to ensure zero defect export quality, full fruit and rich aroma.

Characteristics of Ethiopian Coffee Market

The coffee market regulatory body in Ethiopia is the Ethiopian Coffee and Tea products Administration. There are two auction centers in the country, one in the capital Addis Ababa (Addis Ababa) and the other in Dire Dawa in eastern Ethiopia. Coffee growers wash fresh fruits or take them to private coffee processing plants or cooperative coffee washing stations. Washed and dried coffee beans are transported to a central store in Addis Ababa, the capital, where they are fully inspected and soaked, rated according to poor quality and auctioned. Coffee from state-owned farms has to follow the same procedure after being processed by the farm. Buyers who participate in the auction will carefully observe the coffee beans and their soaking proof before bidding. The bidding takes the form of the buyer shouting out the price.