Ethiopia gave the world Coffea arabica, the species that produces most of the coffee we drink these days. Today, the country is the largest African producer of arabica coffee. Crop is the backbone of the country's economy; some 15 million Ethiopians depend on it for a living. Ethiopian coffee beans grown in the Harar, Yirgacheffe or Limu regions are kept separate and marketed under their regional name.
These regional varieties are trademark names with Ethiopian proprietary rights. Harar is located in the eastern highlands of Ethiopia. It is one of the oldest coffee beans still being produced and is known for its distinctive fruity and winey flavor. Coffee bean shells are used in a tea called hasher-qahwa.
The grain is medium in size with a yellowish greenish color. It has a medium acidity and a full body and a distinctive mocha flavor. Harar is a dry processed coffee bean with sorting and processing carried out almost entirely by hand. Although the processing is done by hand, workers know very well how each bean is classified.
Sometime around 850 d. C., a young goatherd named Kaldi used to take his goats to graze in the pastures of Kaffa province. One day, after eating berries from a nearby bush, the animals began to jump with excitement. Kaldi decided to try some berries himself.
He also felt euphoric and full of energy. Ethiopia began exporting coffee in the 15th century. Somali merchants brought coffee to Yemen, where Sufi mystics drank it so that they could better concentrate on their songs. A couple of centuries later, the Ethiopian Orthodox Church banned coffee altogether.
Ethiopians only consumed coffee again at the end of the 19th century thanks to Emperor Menelik II, who himself liked drinking. After that, Ethiopia's coffee production and export skyrocketed. Today, coffee accounts for about 70% of all export earnings and is essential for the country's economy. It is estimated that 15 million Ethiopians, a quarter of the country's population make a living growing coffee.
Ethiopian coffee grows mainly in southern mountainous regions with deep, fertile volcanic soils at altitudes up to 8,858 feet. This coffee tends to have a much higher quality and more complex flavor notes than coffees that come from lower elevations. Because Ethiopia's coffee-producing regions are incredibly varied, flavor profiles differ markedly from region to region, between different microregions and even farms. Located in the west of the country at altitudes of 5,570-7,210 feet above sea level, the Gimbi region is known for its wet-processed coffees.
The varieties grown in Gimbi have a heavy body, medium to pointed acidity and a nuanced flavor profile with a fruity finish. Gimbi coffees are an important part of the blends of many roasters, although they can also be gourmet coffees from a single origin. Only Arabica coffee is grown in Ethiopia, but the variety of individual cultivars, many of them still growing wild and undiscovered, is unrivaled anywhere in the world. In addition, the total volume of coffee produced dwarfs Kenyan and Tanzanian production by around 450,000 tons per year.
Within Ethiopia, there are three major growing regions: Harrar, Ghimbi and Sidamo (also known as Yirgacheffe). Almost all coffee in Ethiopia is grown on small farms, with the exception of some larger government-run farms. Ethiopian coffees are mostly grown in the shade and with little or no use of chemicals. Welcoming relatives or guests with a coffee ceremony is considered a sign of respect, friendship and hospitality.
Specific certifications and standards are imposed on coffee farms that wish to sell their beans as the basis for high-quality coffee in Ethiopia. Located in the south of the Sidamo region, Guji coffee is sought after by some of the best roasters in the world. As the fifth largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the flavor profiles are perfectly complex and delicious. The production is predominantly washed, although a smaller amount of sun-dried coffees also come out of Yirgacheffe.
In addition to existing coffee plantations, Ethiopia sought to grow coffee on 5.4 million hectares of land. Coffee marketing in Ethiopia recovered in the 1950s, when the government developed a system for classifying and classifying coffee and later established the Ethiopian National Coffee Board (NCBE). Surprisingly, there is more to discover than coffee beans harvested in the important coffee-producing regions of Sidamo, Yirgacheffe, Limu and Harrar. Legend has it that he discovered his goats eating the fruit of the coffee of the trees and dancing wildly.
Ethiopia is located along the world coffee belt between the tropic of Cancer and the tropic of Capricorn. This change could make up to 59% of Ethiopia's current coffee growing landscape unsuitable for growing coffee, said study co-author Sebsebe Demissew, professor of natural sciences at Addis Ababa University in Ethiopia. Most of these beans are collected from wild coffee trees in the Yirgacheffe region of southern Ethiopia, which is known for its traditional varieties of arabica coffee plants and the floral and fruity coffees they produce. Not surprisingly, Ethiopia has the ideal growing environment to produce fantastic coffee.
The elaborate coffee ceremonies, or jebena buna in Amharic, are an essential part of everyday life in Ethiopia. Most coffees are grown without the use of agricultural chemicals (in the shade and among other plants). . .