Introduction to the characteristics and Flavor of Ethiopian Coffee Manor with Mocha refreshing Flavor

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. Exports of new coffee begin in November or December each year in the southwestern highlands of Ethiopia, and the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wild animals and endangered species.

The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee. Some of the major types of coffee are famous for their unique aroma and flavor, including the following coffee grown in areas ranging from 1500 to 2200 meters above sea level. This coffee is washed in a clear stream, carefully selected by hand and exposed to plenty of sunshine. The taste is unique; the fruit is medium-sized, comparable to Mocha. The taste is mellow, the charm is unique, it gives people a fresh feeling, and the market prospect is optimistic. It is estimated that out of 42000 hectares of cultivated area, the average annual production of this coffee is 28000 tons (equivalent to 470000 bags of 60 kg coffee).

Sidamo Coffee-

This coffee grows in areas ranging from 1400 to 2200 meters above sea level on the shoulder slopes of the Rift Valley in East Africa. Natural (sun-cured) and washed coffee are of unique quality, moderate pH and good quality. It is estimated that out of 61000 hectares of cultivated area, the average annual production of this coffee is 37000 tons (equivalent to 620000 bags of 60 kg coffee). The coffee grows in areas ranging from 900m in the Darolebu plain to 2700 m in the highland mountain range of Chercher in eastern Ethiopia. These mountains do provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, with a typical mocha flavor. Harald Coffee is the world's leading premium coffee; although the variety is produced abroad, it gives people a friendly feel, smooth and smooth 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 430000 bags of 60 kg coffee) out of 52000 hectares of cultivated area.