Introduction to the method of variety treatment in the production area of 90 + Ethiopian coffee beans

90+ Ethiopian coffee beans grinding graduation production area variety treatment method introduction

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 the origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee 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 share, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58,000 tons in 1990-1991 to 110,000 tons in 1995 - 1996 and remained at that level for the next few years. Export volume exceeded 110,000 tons in 2001 - 2002 and reached 127,000 tons in 2002 - 2003. The decade-long decline in coffee prices on the international market has seriously affected Ethiopia's foreign exchange earnings. Coffee exports accounted for more than half of Ethiopia's foreign exchange earnings before coffee prices dropped sharply, but now they account for only about 35 percent. However, coffee prices began to recover 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, according to the International Coffee Organization. The average price for March 2004 was 60.8 cents per pound, a 50 per cent increase from September 2001. This is great news for Ethiopia.

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. washed coffee. Excellent quality, with intense nutty aromas, moderate acidity and wine intensity. Annual production of 29,000 tons.

Gima coffee grows between 1400 and 1800 meters above sea level. Sunburn coffee. Slightly sour, nutty and long finish. Annual production of 70,000 tons.

Gambi coffee grows between 1500 and 2300 meters above sea level. A gourmet coffee with moderate acidity and fruity aromas. Annual production of 34,000 tons.

4. Yeerga Chefa coffee grows at an altitude of 1500 meters to 2200 meters. Mocha flavor with floral and spicy aromas. Annual production is approximately 28,000 tons.

5. Sidamo coffee grows at an altitude of 1400 - 2200 meters. Good acidity, good quality. Annual production is approximately 37,000 tons.

Harald coffee grows at altitudes above 2700 meters. It's the best coffee in the world, medium acidity, intoxicating exotic flavor, with a slightly intoxicated, dry fruit aroma, pure mocha coffee. Annual production is approximately 26,000 tons.