Coffee originates from Ethiopian coffee bean variety brand manor region taste introduction

Coffee comes from the taste of Ethiopian coffee bean variety brand manor region.

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.

2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.

3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.

4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.

5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons.

6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons

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.

Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee. It is said that in the era when horses were the main means of transportation, Ethiopia had the best thoroughbred horses of Arab origin in the world, and Ethiopians were proud of it. now they give this pride to Ethiopian coffee, "quality coffee should be as pure as thoroughbred horses", due to the idea that it should be as pure as thoroughbred. The taste of the coffee here is still so mellow. It is usually the teenage girl who prepares the coffee for everyone at home. She first grabbed a handful of light green raw coffee beans, put them in a small iron pot on the charcoal stove, scooped up clean water, and scrubbed them with both hands. Then roast the coffee beans with a small wooden shovel, and soon the coffee beans begin to turn dark black and emit an attractive fragrance. When the girl thought it was time for the fire, she picked up the handle of the iron pot and shook the smoky coffee beans and sent them to everyone for everyone to smell. After everyone nodded and said yes, she poured the cooked beans into a small mortar and pounded them with a big iron bar nearly one meter long and as thick as the child's arm. Soon, the handful of beans was mashed into powder.

The girl scraped out the powder little by little with a small wooden spoon and poured it into a clay pot with a thin neck, bulging belly and big ears, added clean water, and boiled it on a small stove. The water soon boiled and boiled for a while, and the fragrance overflowed. The girl placed several porcelain cups the size of a wine cup on a small wooden box, then picked up the big ears of the coffee pot and filled each cup one by one, then put down the pot and toasted the people sitting around with both hands.