The causes and characteristics of the desolation of coffee forests in Ethiopia an introduction to the grinding scale of manor production areas

The causes and characteristics of the desolation of coffee forests in Ethiopia an introduction to the grinding scale of manor production areas

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.

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.

Grade of Ethiopian coffee:

Ethiopia washed coffee Yega Chuefei G1 G2

The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).

Most of the sun-processed coffee in eastern Ethiopia are grade 4 or grade 5 (G4, G5).

In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The current classification is not uniform and messy, because there are also first-and second-tier (Grand G2) Yirga Cheffe processed by tanning, but the highest level of Harald (Harar) is level four (G4).