Ethiopian Coffee Estate Description Taste Boutique Coffee Features Introduction

Coffee farming villages produce about 35 percent of the country's coffee. These coffee farms, which use a multi-tiered coffee growing system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves, plant and animal debris to increase soil nutrients. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced on state farms), which accounts for 5% of the country's coffee production, exhibits forest-type coffee production characteristics.

Located in the most privileged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings harvest joy to the country every year. Beautiful white coffee flowers bloom and bear fruit every year between March and April. Only the reddest and most mature fruits are selected for coffee between September and about December. New coffee exports begin in November or December each year.

Ethiopia is blessed with natural conditions for growing all conceivable varieties of coffee. Ethiopia's coffee beans are mainly grown as highland crops in areas with altitudes of 1100-2300 meters above sea level, roughly distributed in southern Ethiopia. Deep, well drained soils, slightly acidic soils, lateritic soils, and soft, loamy soils are suitable for growing coffee beans because they are rich in nutrients and have an adequate supply of humus. Rainfall is evenly distributed during the seven-month rainy season; fruit grows from flowering to fruiting and crops grow 900-2700 mm per year during the plant growth cycle, while temperatures fluctuate between 15 ° C and 24 ° C throughout the growth cycle.

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.