Coffee Originated from Ethiopia or Arabia Brand Features Flavor Taste Introduction

Coffee Originated from Ethiopia or Arabia Brand Features Flavor Taste Introduction

Ethiopia's coffee is still divided into wild and cultivated coffee. Wild to the southwest of the season horse area dominated by low harvest. Artificial plantations yield 500-600 kg of coffee beans per hectare. According to statistics, Ethiopia now has more than 400,000 hectares of coffee plantations, mainly distributed in the Jima region, the Harar Mountains in the east and the Awasa region in the south. In normal years, the country produces 200,000 to 250,000 tons of coffee beans annually. Every year in September and September, coffee gardens everywhere are covered with strings of shiny red coffee cherries. Ethiopia's coffee quality is pure, color and taste are excellent, boiled coffee tea aroma delicious, best-selling international market, has "red golden bean" reputation. Coffee beans have become Ethiopia's most important export commodity, accounting for more than 60 percent of the country's total export revenue.

Ethiopians also put pictures of horses on coffee packages to show the purity of coffee. It is said that in those days when horses were the main means of transportation, Ethiopia had the best Arab thoroughbreds in the world. Ethiopians took pride in this. Now they give this pride to Ethiopian coffee."Good coffee should be as pure as thoroughbreds." Thanks to this concept, the coffee taste here is still so mellow. Young girls in their teens are usually responsible for preparing coffee for everyone. She first grabbed a handful of pale green coffee beans and placed them in a small iron pan on the charcoal stove. She scooped water and washed them with both hands. Then roast the beans with a small wooden spatula. Soon, the beans begin to turn dark and emit an attractive aroma. The girl thought that the heat had arrived, so she picked up the handle of the iron pot to shake the coffee beans with light smoke inside, and sent them to everyone for everyone to smell. After everyone nodded and said, she poured the cooked beans into a small mortar and held a large iron rod nearly one meter long and as thick as a child's arm with both hands to pound. Soon, the handful of beans was ground to powder

In 1723, Gabrie Mathieu De Clieu, a Frenchman, brought coffee saplings to Martinique and started Latin American coffee cultivation.

In 1727, Brazil Pará, the first plantation in South America, was established. It was subsequently cultivated near Rio de Janeiro.

Coffee was introduced to Jamaica by the British in 1730, and the legendary Jamaica Blue Mountain coffee began to grow in the Blue Mountains.

Coffee cultivation began in Guatemala between 1750 and 1760.

Coffee was introduced to Costa Rica from Cuba in 1779.

Coffee was first grown in Mexico in 1790.

In 1825, coffee seeds from Rio de Janeiro were brought to the Hawaiian islands and became the famous Hawaiian Kona coffee.

In 1878, the British landed coffee in Africa and established coffee plantations in Kenya.

In 1884, coffee was first cultivated in Taiwan.

In 1887, the French established plantations in Vietnam with coffee saplings.

Coffee began to land in Queensland, Australia, in 1896.

In the early 20th century, French missionaries brought the first coffee saplings to Binchuan County in Yunnan Province, China, and coffee began to be planted on the mainland.