Introduction to Coffee planting and Primary processing of Ethiopian species and characteristics of Manor

Introduction to Coffee planting and Primary processing of Ethiopian species and characteristics of Manor

ET has long been one of the top ten coffee producing areas in the world, and is the vanguard of African producing areas.

ET has a federal department, the coffee and tea Authority, that specializes in coffee and tea-related matters, such as setting purchase prices for washing plants.

ET produces a lot of coffee, but unlike other producing countries, the domestic consumption of coffee in ET is also very large, which is very different from many coffee farmers who do not drink coffee only for the economic producing countries. Half of the output of ET contributes to its own citizens. Of course, like other producing countries that rely on coffee to earn foreign exchange, although their citizens are keen on coffee, the best grades are naturally sent to consumer countries that can pay a high price.

There is nothing unique about the flow of ET coffee exports, with half going to the European Union, then the United States, then Japan in Asia, and so on.

Coffee plays an important role in the ET economy and is an important part of GDP. Once half of the foreign exchange came from coffee, and the income brought by coffee accounted for 10% of the government revenue.

1 Skin/Pulp: the outermost layer of the coffee bean is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry used to call the peel and pulp of coffee "Pulp". The machine used to remove the pulp is called the "desizing machine".

Mucous membrane (Mucilage): under the peel and pulp, a layer of sticky mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside. You can check the relevant information at http://en.wikipedia.org/wiki/Mucilage.

Parchment (Parchment): inside the mucous membrane, a thin film of cellulose wraps the coffee beans. After drying, the film looks like parchment, hence the name.