Description of story characteristics of Ethiopian coffee beans introduction of grinding degree in flavor and taste producing areas

Description of story characteristics of Ethiopian coffee beans introduction of grinding degree in flavor and taste producing areas

Ethiopia finally woke up and decided to learn from the skills of Western developed countries in mastering brands and creating value for the benefit of hard-working farmers, so in March 2005, Ethiopia applied to the United States Patent and Trademark Administration for the trademark rights of three famous places of origin, namely, Sidamo, Yega Xuefei and Harald. In the future, when American operators sell high-quality coffee in these three places, they must be authorized by Ethiopia before they can hang the name of origin, so that hard-working farmers can get a more reasonable reward.

Getachew Mengistie, director of Ethiopia's Bureau of intellectual property, bluntly pointed out that farmers sell raw beans for $1.45 a pound, while Starbucks sells for $26 a pound in the United States, 18 times the price difference between the two places. The reason is that Ethiopia does not know how to use intellectual property rights to create value for farmers. As long as it has the name of Ethiopian boutique beans, it can be marketed in the United States at three times the price of ordinary commercial beans. You know, investing in baking, packaging and marketing equipment through downstream channels in the United States alone cannot create such a huge added value, because most of the value comes from the coffee producing area (if Starbucks is not branded as "Sidamo", you can't sell it at such a high price. He stressed: "Ethiopia is the birthplace of coffee. Of course, the famous producing areas have huge marketing value, but they are ignored by farmers. As a result, excess profits are finally earned by countries that know how to use the prestige of the place of origin to create value." it took no effort to earn it.

Ethiopians drink coffee from small 3-ounce earless cups. After the coffee powder boils for the first time in a pottery pot, the hostess pours the coffee into the cup and adds a spoonful of sugar. The coffee made in this way is very thick, and the coffee grounds are not filtered. Although most of them remain at the bottom of the cup, there is still powder suspended in the coffee. People who are not used to it will inevitably choke their mouths. The coffee in the pottery pot can be boiled two or three times. If the guest is served with coffee, the guest will usually leave after the coffee is boiled for the second time. In addition, Ethiopians like to match coffee with a small pancake with sweet chili.