A brief introduction to the History and Culture of the Origin and Development of Fine Coffee beans in Ethiopia

NekisseN2:

[Origin]: Ninety + Ethiopia Wellega and Sidama Sidamo production areas

[Season]: 2013~2014

[Variety]: Native species of Ethiopia

【Level】: 12

[Altitude]: 1750-2000m

[Treatment method]: Sunlight

[Flavor]: The taste is clean and multi-layered. Peach, berry and passion fruit flavours balanced with creamy, milk chocolate flavours make a classic coffee. From hot to cold, it constantly brings faint floral, blueberry and elm, cocoa notes.

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is the sun treatment of coffee beans, grades are divided into, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun plus sherry fruity, open with freshly roasted G1 sun plus sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun plus sherry people will believe that coffee is a fruit..

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. Yega Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.

The so-called "yejia sherry flavor" refers to rich jasmine flowers, lemon or lime acid aroma, as well as peach, almond sweet or tea aroma. And, this season, the blueberry flavor of dried snow is especially prominent. After grinding, the blueberry fragrance fills the house.

Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700-2100 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, and become the most famous coffee producing area in Africa.

In Ethiopia, people take pride in coffee and see it as a gift to the world. To this day, many Ethiopian families still maintain the ritual of daily coffee celebrations, with the hostess of each family inviting family and neighbors for coffee more than once a day. In their view, this is a way to show friendship and respect. In Ethiopia, a magical land, the aroma of coffee beans is everywhere, and the sound of "Buna-Buna Tetu" is heard from time to time. Such scenes make people full of infinite good expectations for coffee. Legend has it that in the sixth century AD, an Arab shepherd came to the Ethiopian steppe to graze. He found that his sheep became extremely active after eating a local red fruit. The shepherd himself tasted some. He found the fruits not only sweet and delicious, but refreshing. A Muslim happened to pass by and brought this magical red fruit back to share with other believers. Just like that, this delicious fruit quickly spread. This is the origin of coffee. Ethiopia is recognized as the birthplace of coffee, is the birthplace of all kinds of coffee we taste today, it has a pivotal position in the history of coffee development. With respect and praise for the birthplace of coffee and a long history of coffee culture, Starbucks recently launched a unique taste of "Ethiopian Coffee" in stores across the country, and launched "Ethiopian Coffee Week" in stores from January 6 to 12. While providing customers with pure Starbucks coffee, Ethiopian Coffee is one of those high-quality coffee beans that Starbucks carefully selects and presents. This New Year, bring home this special coffee bean, brew a pot of Ethiopian coffee at the reunion of friends and family, entertain guests in this way, chat in the curling coffee aroma, savor the mystery of the birthplace of coffee, breathe the breath from the birthplace of coffee, and the sound of "Buna-Buna Tetu" sounds like it will ring back in your ears.

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. washed coffee. Excellent quality, with intense nutty aromas, moderate acidity and wine intensity. Annual production of 29,000 tons.

Gima coffee grows between 1400 and 1800 meters above sea level. Sunburn coffee. Slightly sour, nutty and long finish. Annual production of 70,000 tons.

Gambi coffee grows between 1500 and 2300 meters above sea level. A gourmet coffee with moderate acidity and fruity aromas. Annual production of 34,000 tons.

4. Yeerga Chefa coffee grows at an altitude of 1500 meters to 2200 meters. Mocha flavor with floral and spicy aromas. Annual production is approximately 28,000 tons.

5. Sidamo coffee grows at an altitude of 1400 - 2200 meters. Good acidity, good quality. Annual production is approximately 37,000 tons.

Harald coffee grows at altitudes above 2700 meters. It's the best coffee in the world, medium acidity, intoxicating exotic flavor, with a slightly intoxicated, dry fruit aroma, pure mocha coffee. Annual output of approximately 26,000 tons

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.