Ethiopia is blessed with natural conditions suitable for growing all imaginable coffee varieties. As a highland crop, Ethiopian coffee beans are mainly grown in areas with an altitude of 1100-2300 meters above sea level, roughly distributed in southern Ethiopia. Deep soil, well-drained soil, slightly acidic soil, red soil, and land with soft and loamy soil are suitable for growing coffee beans because these soils are rich in nutrients and have an adequate supply of humus.
Precipitation is evenly distributed during the 7-month rainy season; during the plant growth cycle, fruits grow from flowering to fruiting and the crop grows 900-2700 mm per year, while temperatures fluctuate in the range of 15 degrees Celsius to 24 degrees Celsius throughout the growth cycle. A large amount of coffee production (95%) is carried out by small shareholders, with an average yield of 561 kilograms per hectare. For centuries, small stake holders in Ethiopian coffee farms have produced various high-quality types of coffee.
The secret to producing high-quality coffee is that coffee farmers have developed a coffee culture in a suitable environment through repeated learning of the coffee growing process for several generations. This mainly includes the farming method of using natural fertilizers, picking the reddest and most beautiful coffee. Fully ripe fruit and fruit processing in a clean environment. The differences in the quality, natural characteristics and types of Ethiopian coffee are due to differences in “altitude”, “region”, “location” and even land type. Ethiopian coffee beans are unique due to their natural characteristics, which include size, shape, acidity, quality, flavor and aroma. These characteristics give Ethiopian coffee unique natural qualities. Under normal circumstances, Ethiopia always serves as a “coffee supermarket” for customers to choose their favorite coffee varieties.
Ethiopia’s total annual coffee production is 200,000 tons to 250,000 tons. Today, Ethiopia has become one of the world’s largest coffee producers, ranking 14th in the world and fourth in Africa. Ethiopia has different flavors that are unique and different from others, providing customers around the world with a wide range of taste options. In the southwestern highlands of Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu forest coffee ecosystems are considered Arabica. The home of coffee. These forest ecosystems are also home to a variety of medicinal plants, wildlife, and endangered species. The western highlands of Ethiopia have given birth to new coffee varieties that are resistant to coffee fruit diseases or leaf rust. Ethiopia is home to a variety of coffee types that are world-famous.
Post time: Dec-11-2023
