Aromatic Ethiopian coffee estate Flavor Description Variety Features Taste Introduction

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. 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.

In the highlands of southwestern Ethiopia, 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).

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 a planting area of 52000 hectares.