A brief introduction to the Market Price of Fine Coffee Bean varieties in the wild-tasting Shaqisuo area

Harar coffee--

This coffee is grown in areas ranging from the Darolebu plains at an altitude of 900 meters to the Chercher mountains in Ethiopia's eastern highlands at an altitude of 2700 meters. These mountains do provide unique characteristics to these perennial coffee beans: full, elongated fruit, moderate acidity, and typical mocha flavor. Harar Coffee The world's leading quality coffee; although the variety is produced abroad, it gives a warm feeling, smooth and sweet taste, giving people the rich taste of real mocha coffee. It is estimated that the average annual production of this coffee is 26000 tons (equivalent to 430,000 bags of 60 kg coffee) out of 52000 hectares of cultivated area.

Ethiopia's coffee producing areas are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

In the West, Ethiopian coffee is marketed as Yirgacheffee, Sidamo and Harrar.

In the fine coffee sector, there are five other small local coffees, namely Limmu, Djimmah, Lekempti, Bebeka and Wolega. The most common coffee is either Sidamo or Harrar coffee.

Harar Coffee is produced in the eastern highlands of Ethiopia. It is medium bean-shaped, green-yellow, medium acidity, full bodied and has a typical mocha flavor. It is one of the most famous coffees in the world.

Wollega (Nekempte) coffee is produced in western Ethiopia. It is medium to large in bean shape and is famous for its rich fruit flavor. Green, brown color, acidity and body are good. It can be made into a combination or a single item.

Limu Coffee is known for its spicy and Winnie flavor and is popular in Europe and America. Acidity, good body, washed Lim coffee is also a fine coffee darling. Bean-shaped medium, green-blue, mostly round.

Sidama Coffee (Sidama Coffee) bean-shaped medium, green-gray, Sidamo washed coffee to taste, flavor balance for the characteristics, known as sweet coffee (sweet coffee), fine acidity, good body, produced in southern Ethiopia, can be combined with fine products.

Yirgacheffe Coffee has a strong floral flavor.

Washed coffee is one of the world's best high-quality coffee, soft acidity, rich body. Top and Bebeka coffees, low in acidity but high in body, are indispensable members of coffee blends

Quality and supply assurance

On coffee farms, high quality assurance is reflected in the timely and rigorous selection of ripe and reddest coffee fruits. The coffee needs to be protected from direct sunlight and the fruit collected in bamboo baskets to avoid contact with the soil.

The harvested fruit is washed in clean water and stored underwater to enhance the flavor and color of the coffee beans. The processing process begins with hand selection, machine washing and pulping of the fruit on harvest day, followed by natural fermentation and sun exposure to achieve optimum moisture levels. After machine processing, the beans are painstakingly and carefully hand-selected and packaged. This processing takes place in regular home factories with modern equipment and operating permits, and is finally manually graded and stored in well-equipped warehouses. Ethiopia exports high quality coffee to all parts of the world every year. Ethiopia pursues strict quality assurance measures, including visual inspection and taste tasting, to ensure zero defects in export quality, full fruit and rich aroma.

Ethiopia has unique and distinctive flavors, offering a wide range of flavors to customers around the world.

In the southwestern highlands of Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senli coffee ecosystems are considered home to Arabica coffee. These forest ecosystems are also home to a variety of medicinal plants, wildlife and endangered species.

Ethiopia's western highlands have bred new coffee varieties that resist fruit disease or leaf rust. Ethiopia is known for its many coffee types. Some of the major coffee types are known for their unique aromas and flavors, including the following:

Limu Coffee

This coffee is grown at altitudes ranging from 1400 to 2000 meters. This coffee is wet processed and has a strong aroma; the fruit is full and the pH is moderate; the quality is excellent and the spicy flavor is attractive. It is estimated that the average annual production of this coffee is 29000 tons (equivalent to 480,000 bags of 60 kg coffee) out of 49000 hectares of cultivated area.

Djimma Coffee

- This coffee is grown at altitudes ranging from 1400 to 1800 meters. This coffee is natural or sun coffee; weak to medium acid, full fruit, good average quality; rich aroma; a drop in the mouth, aftertaste endless. It is estimated that the average annual production of this coffee is 70000 tons (equivalent to 1.17 million bags of 60 kg coffee) out of 127000 hectares of cultivated area.

Yirgachefe Coffee--

This coffee is grown at altitudes ranging from 1500 to 2200 meters. The coffee is washed in clear streams, hand-picked and fully sun-washed. The taste is unique; the fruit is medium-sized and comparable to mocha. Taste mellow, unique charm, give people a sense of refreshing, optimistic market prospects. It is estimated that the average annual production of this coffee is 28000 tons (equivalent to 470,000 bags of 60 kg coffee) out of 42000 hectares of cultivated area.

Sidamo coffee--

The coffee is grown on the shoulder slopes of the East African Rift Valley at altitudes ranging from 1400 to 2200 meters. Natural (sun) and washed coffee is unique in quality, moderate in pH and excellent in quality. It is estimated that the average annual production of this coffee is 37000 tons (equivalent to 620,000 bags of 60 kg coffee) out of 61000 hectares of cultivated area.