Introduction to the varieties of Ethiopian Coffee Bean Grinding scale treatment
Like the locals, I have to have a cup of coffee before I feel that the day has officially begun. In Ethiopia, this number can rise from "one" to "three" or more. Anyway, we can not eat food, but we must drink coffee.
Doni told me that Ethiopians drink coffee at least three times a day, with different names, "Abol, Tona, and Bereka". When they go to a friend's house, they will ask you, "which one should I drink?" Every household has a coffee pot and charcoal stove, and a cup of coffee is as natural as we make a cup of hot tea for our guests.
Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.
Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned.
Grading and quality control system of coffee
In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and 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 the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.
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