Ethiopian Coffee Manor Flavor description Price planting Environment Brand taste introduction

In December 1994, the Constitution of the Federal Democratic Republic of Ethiopia was enacted. The constitution stipulates that Ethiopia will adopt a federal system and a parliamentary cabinet system after the election, with a term of office of five years. National elections were held in May 1995. On August 22, the Federal Democratic Republic of Ethiopia was established. Meles became Prime Minister as Chairman of the Majority Party in the House of People's Representatives. On May 14, 2000, Ethiopia held a national election, in which the Ethiopian Revolutionary Front defeated other opposition parties by an absolute majority to retain power. In October, a new federal parliament and government were established. The presidents of both houses and Prime Minister Meles were elected for re-election. The original cabinet was also retained with the approval of the parliament. In October 2001, May adjusted the government structure and reshuffled the cabinet, adding the Ministry of Youth, Sports and Culture and the Ministry of Taxation, and established a new cabinet composed of 18 ministers. In July 1991, EPF hosted a national conference attended by more than 20 political and ethnic organizations. The Conference adopted the Transitional Charter and elected an 87-member House of Representatives, with the President of ERF, Meles Zenawi, as President of the Transitional Government and President of the House of Representatives. A transitional government was established. On May 24, 1993, Eritrea (formerly Ethiopian province of Eritrea) became a sovereign State through an internationally supervised referendum

Ethiopia's geographical environment is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The main coffee producing areas are Harar, Limu, Djimma, Sidamo, Kaffa, Yergacheffe and Wellega. The soil in these areas is well drained, slightly acidic, and red and loose.

Ethiopian coffee is harvested once a year. 3-4 Beautiful white coffee blossoms bloom during the month, and then the fruit begins to grow. 9-12 The moon-red coffee fruit ripens and waits to be picked. 11-12 A new season of coffee begins to be exported.

Currently, about 25 percent of Ethiopia's population depends directly or indirectly on coffee production for their livelihood. Farmers using traditional farming methods predominate. Artificial care of coffee trees, use organic fertilizer, do not use harmful pesticides and herbicides. Most of the coffee produced in Ethiopia is organic.

Coffee can be divided into three types: forest or semi-forest coffee, garden coffee and plantation coffee.

60% of coffee is forest-semiforest coffee. In such wild coffee forests, pesticides are not used at all, but biological methods are used to control pests.

35% of coffee is courtyard coffee. In this coffee garden, the planting is three-dimensional distribution. Coffee sits in the lower layers, in the shade of other crops, to get the right environment to grow. Fertilizer is mainly deciduous, withered grass and animal manure.

5% of coffee is plantation coffee. This is a modern way of growing coffee. Coffee is also grown in forests, but new varieties are used and spaced apart from other shade trees.

Due to different processing methods, coffee can be divided into washed coffee and sun-dried coffee.

Washed coffee accounts for 35 per cent of exports. Good quality washed coffee is processed from freshly picked fully ripe fruit, carefully picked and closely monitored by professionals. After picking clean coffee beans on the day of picking to pulp, then fermentation, washing, drying, peeling. The humidity of the processed coffee beans is kept at about 12%.

Sun-cured coffee accounts for 65 per cent of exports. Picked primarily at home, red beans are dried on concrete floors or high tables to a humidity of about 11.5%, then peeled and washed.

Coffee classification and quality control system

In Ethiopia, coffee classification and quality control systems are divided into producer, regional and national levels. All coffees are inspected by local inspection agencies before they leave the country of origin, and then re-inspected at coffee inspection and grading centres in Addis and Diredova to determine their quality grade. Grading coffee before auction and sale is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee.