Introduction to the unique flavor and taste characteristics of Ethiopian coffee manor

The bulk of coffee production (95%) is done by small shareholders, with an average yield of 561 kg/ha. For centuries, small shareholders of Ethiopian coffee farms have been producing a variety of high-quality coffee types. The secret to producing good coffee is that coffee farmers have developed a coffee culture under suitable conditions through generations of repeated learning of the coffee growing process, which mainly consists of farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing them in clean conditions. Ethiopian coffee varies in quality, nature, and variety due to differences in elevation, region, location, and even land type. Ethiopian coffee beans are unique due to their natural characteristics, including "size of coffee beans,""shape,""acidity,""quality,""flavor" and "aroma." These characteristics give Ethiopian coffee its unique natural qualities, and Ethiopia usually acts as a "coffee supermarket" for customers to choose from.

Ethiopia's total coffee production ranges from 200,000 to 250,000 tons per year. Today, Ethiopia is one of the largest coffee producers in the world, ranked 14th in the world; 4th in Africa Ethiopia has unique and distinctive flavors that offer 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: This coffee is grown on the shoulder slopes of the East African Rift Valley at altitudes ranging from 1400 to 2200 meters. Natural (sun) and washed coffee is unique in quality, moderate in pH and excellent in quality. It is estimated that the average annual production of this coffee is 37000 tons (equivalent to 620,000 bags of 60 kg coffee) out of 61000 hectares of cultivated area.

Harar coffee--

This coffee is grown in areas ranging from the Darolebu plains at an altitude of 900 meters to the Chercher mountains in Ethiopia's eastern highlands at an altitude of 2700 meters. These mountains do provide unique characteristics to these perennial coffee beans: full, elongated fruit, moderate acidity, and typical mocha flavor. Harar Coffee The world's leading quality coffee; although the variety is produced abroad, it gives a warm feeling, smooth and sweet taste, giving people the rich taste of real mocha coffee. It is estimated that the average annual production of this coffee is 26000 tons (equivalent to 430,000 bags of 60 kg coffee) out of 52000 hectares of cultivated area.