Ethiopian coffee with mild acidity Origin Flavor Description Treatment Quality Characteristics Type Introduction

Ethiopia

Ethiopia's coffee grading and quality control system has two main indicators: visual inspection and cup evaluation, including the color, cleanliness, origin, taste and characteristics of coffee beans. The export rating is marked by simple numbers, with the best washed coffee at level 5 and the best sun-cured coffee at level 4. After grading, mark the place of origin and then export. Exports are usually paid by letter of credit, which can not only reduce the risk of foreign exchange collection for exporters, but also give quality assurance to importers. Coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected. Before the sharp drop in coffee prices, coffee exports accounted for more than half of Ethiopia's foreign exchange earnings, but now they account for only about 35 per cent. But according to the International Coffee Organization, coffee prices rebounded in 2002, rising from 41 cents per pound in September 2001 to 52 cents per pound in 2002 and 59.7 cents per pound in 2003. The average price in March 2004 was 60.8 cents per pound, an increase of 50% over September 2001. This is excellent news for Ethiopia.

The Buna ceremony in Ethiopia is a long process, with an average of about 1.5 hours. The ceremony, which takes place every day, aims to come to the conclusion that it may be a marriage proposal or a mediation of family conflict.

The first is roasted coffee beans. When the coffee beans are roasted, the women (often dressed up) put the coffee beans into the pot and let everyone smell the coffee beans. And then I started making coffee.

The first cup in the ceremony is called ABOL, which is the most important and the worst. If you are resolving a conflict, you must bravely drink this drink and state your point of view.

The second cup is called Tona, boiled again with water, and the taste is still strong. If the other person accepts his or her own point of view, he will drink it up. If the other party doesn't drink, there won't be a third drink.

The third cup is called Baraka, when things are settled and the conclusion is satisfactory, it symbolizes joy, and often the younger generation will be invited to this cup.

Harald Coffee (HarrarCoffee) comes from the eastern highlands of Ethiopia, with medium bean size, green yellow, medium acidity, full alcohol thickness and typical mocha flavor (mochaflavor). It is one of the most famous coffee in the world.

Wollega (Nekempte) coffee comes from the west of Ethiopia, with medium to large beans and is famous for its fruity flavor. The color is green and brown (greenish,brownish color), and the acidity and alcohol thickness are good. Can be made to match, can also be individual products.

Limu Coffee coffee is famous for its aroma and wine taste (spicy and Winnie flavor) and is very popular in Europe and the United States. The acidity and alcohol thickness are good, and the water-washed lim coffee is also the favorite of fine coffee. The bean shape is medium, greenish blue, mostly round.

Sidamo coffee (SidamaCoffee) has medium bean shape and green gray. Hidamo washed coffee is known as sweet coffee (sweet coffee) because of its balanced taste and flavor. it has delicate acidity and good alcohol thickness. it is produced in the south of Ethiopia and can be mixed with fine products.

YirgacheffeCoffee coffee has a strong floral flavor.

Water washing is one of the best high-estate coffee in the world, with soft acidity and rich alcohol thickness. Top and Bebeka coffee, with low acidity but high alcohol thickness, are indispensable members of the blended coffee.