Coffee + name + Origin of Ethiopian History
Coffee + Name + Origin History of Ethiopia
Coffee is produced in many parts of Ethiopia, but the main production is still concentrated in the Kafa and Hidamo regions of the southwest. There is an altitude of between 1100-2300 meters, precipitation is uniform during the growth period, the temperature is maintained between 15-24 degrees Celsius, and the soil is mostly weakly acidic soil with good drainage and rich humus, suitable for coffee, especially high-quality Arabica coffee. At present, Ethiopia's coffee cultivation area has exceeded 400,000 hectares and its annual export volume has reached 110,000 tons, ranking third in Africa after Uganda and Ivory Coast. In recent years, coffee has become Ethiopia's most important source of foreign exchange as the government encourages private capital to participate in coffee production, processing and trade, mobilizing the enthusiasm of private entrepreneurs.
Like tea to the Chinese, coffee is a must-have in Ethiopian life. For most Ethiopians, whether urban or rural, it is unthinkable not to drink several cups of coffee a day. If there are guests, or with friends, colleagues, neighbors gathering to discuss something, it is even more inseparable from coffee.
However, the Arabs were the first to cultivate and consume coffee systematically, and the name coffee is believed to derive from the Arabic word Qahwah, meaning plant drink. The earliest Arabs ate coffee by chewing the whole fruit (Coffee Cherry) to extract its juice. They then mixed ground coffee beans with animal fat as an energy supplement for long journeys, and it was not until about 1,000 AD that green coffee beans were boiled in boiling water to make an aromatic drink.
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