Introduction to the Flavor description, Grinding scale and Variety treatment of Ethiopian Coffee

Coffee is Ethiopia's most important export cash crop and the main source of 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.

Ethiopia's geographical environment is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The main coffee producing areas are Harar, Limu, Djimma, Sidamo, Kaffa, Yergacheffe and Wellega. The soil in these areas is well drained, slightly acidic, and red and loose.

Ethiopian coffee is harvested once a year. 3-4 Beautiful white coffee blossoms bloom during the month, and then the fruit begins to grow. 9-12 The moon-red coffee fruit ripens and waits to be picked. 11-12 A new season of coffee begins to be exported. Currently, about 25 percent of Ethiopia's population depends directly or indirectly on coffee production for their livelihood. Farmers using traditional farming methods predominate. Artificial care of coffee trees, use organic fertilizer, do not use harmful pesticides and herbicides. Most of the coffee produced in Ethiopia is organic.

Coffee can be divided into three types: forest or semi-forest coffee, garden coffee and plantation coffee. 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 origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee.