Description of Flavor and Taste of Coffee Variety in Ethiopia Coffee Manor

Ethiopia is an ancient country with a history of 3000 years of civilization. The Hamite people who immigrated from the southern Arabian Peninsula were the earliest inhabitants.

Monlinique I reigned in 975 BC. The Kingdom of Nubia was established in the 8th century BC.

From the 1st century to 976 AD, the Ethiopian Empire, also known as the Kingdom of Aksum, was established in Aksum in the north. Christianity was introduced into Ethiopia in the 4th and 5th century. From the 12th century to 1270, the Zagvi dynasty was established.

In 1270, the Abyssinian Empire was established. [3]

The early invasion period of western colonialism

Portugal and the Ottoman Empire invaded one after another in the 16th century. British troops invaded Ethiopia in 1867 and Sudanese Mahdi troops invaded in 1887.

In 1889, Mennelik II became emperor, unified the country, established the capital Addis Ababa, and established the territory of modern Ethiopia. In 1890, Italy invaded, squeezed out British power and declared Ethiopia a "sanctuary". In 1896, Menlinique II led the army to defeat the Italian army in Adua and was forced to recognize the independence of Ethiopia. [1]

During the reign of Emperor Selassie

Haier Selassie was made regent in 1916 and became king in 1928. On November 2, 1930, he was crowned Emperor Haier Selassie I. In 1936, Italy invaded again, occupied Addis Ababa, conquered Ethiopia, and Selassie went into exile in London. The allies defeated Italy in 1941 and Selassie I returned home on May 5 of the same year. Step down after a domestic coup in 1974

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.