Ethiopia is a country with a long tradition in the production of coffee. First is the country from where the coffee plant is “Coffea Arabica”. The plant of course now cultivated in many parts of the world, while Ethiopia itself represents 3% of the world coffee market. The legend about the discovery of coffee tells a shepherd who watched the goats have odd behavior after ate fruit from an unknown plant. He got fruit from the tree and take them to the nearest monastery. The monks built tea from the fruit and remained sleepless night. Monks discovered the effect of the grains and the news spread from monastery to monastery. Then they spread from Ethiopia to Egypt, Yemen, and so on.
Coffee is important for the economy of the country, since 60% of foreign inputs derived from coffee, while it is estimated that 15 million of the population based on some aspect of coffee production for their livelihoods. Ethiopia is the seventh largest coffee producer in the world and top African producer. Half of the coffee production is consumed by Ethiopians, so the country leads the continent in domestic consumption. The main markets of Ethiopian coffee is the EU which accounts for almost half of exports, Eastern Asia the fourth and North. America the rest. Noteworthy is the fact that coffee production method has not changed particularly over the centuries, with almost all the work, cultivating and drying still made by hand.
One of the major coffee producing areas of Ethiopia, the Sidamo province is located in the southern part of Ethiopia. O Coffee “Ethiopia Sidamo”, are coffee type single origin and like most African coffees characterized by small and grayish fruit but deep like chocolate flavor and full aroma colors. The most characteristic flavor notes that characterize their Sidamo coffees are lemon and citrus, which offer a clear acidity. The Sidamo coffee includes Yirgacheffe coffee and Guji.
Located centrally in the southern part of Ethiopia and it is a small area within the Sidamo region, which is famous for the quality of its coffee. The coffee from the Yirgacheffe region is traditionally known for the fragrance of jasmine and the floral and citrus characteristics.
This area is characterized by dry, hot climate and weather conditions in the desert, yet they produce coffee with a unique flavor. This Arabica variety cultivated in the eastern highlands. It is one of the oldest forms of coffee produced in the world. The coffee is washed and dried
LIMU AND DJIMMAH
Western Ethiopia: Coffee is treated with two different methods, the coffee «Limu» followed by wet processing, while coffee «Djimmah» natural process.
LEKEMPTI, WELLEGA, AND GIMBI
Western Ethiopia: This area has a very different profile. Characterized by a very sweet taste with less acidity characteristic citrate.
Range Altitude: 1500-2200m
Harvest: November to February
Annual coffee production: 6.6 million bags
Varieties: Arabica, native heirloom varieties
Avg Farm Size: Generally small plantations.