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Characteristics of Ethiopian coffee, the birthplace of coffee


Characteristics of Ethiopian Coffee, the Birthplace of Coffee

Many coffee lovers are particularly fond of Ethiopian coffee among coffees. Ethiopian coffee has many factors that attract people to it, such as its mellow aroma, clean taste, and sweetness. Let's take a deeper look at what kind of coffee Ethiopian coffee is.

What is Ethiopia?

Ethiopia is a landlocked country located in northeastern Africa. It has maintained its independence without being colonized except for five years from 1936 when it became an Italian territory. The economy has been hit by a drop in agricultural production due to drought and the continued influx of large numbers of refugees from Eritrea and Somalia, as well as displaced people from the military conflict between North and South Sudan, into Ethiopia. Despite this, the government has formulated a national development plan, and in recent years the economy has continued to grow, but the GNI per capita remains at the level of the poorest countries at US$790, and food is chronically in short supply.
Ethiopia is known for its coffee bean production, and like the Japanese tea ceremony, there is a custom of entertaining guests by making coffee. In English, it is called a "coffee ceremony.

Discovery of coffee beans?

There are two kinds of legends

The first is that "a goat herder who found his goats excited by eating coffee berries tried them himself and felt invigorated, so he recommended them to nearby monks, who were saved from sleep during the ceremony, which had troubled them for years.

The second is that a Muslim who was exiled for a crime he did not commit found the berries being pecked on by a small bird and ate them, and felt invigorated.

Ethiopian Coffee Production Areas

Sidamo (1,400-2,200 meters above sea level)

Southern part of Ethiopia. A major production area producing the highest quality coffee.
Named after the Sidama people.
The region includes Yirgacheffe, but Yirgacheffe is generally treated separately.

In recent years, the Guji district in Sidamo has been attracting particular attention.
Beans with more potential than Yirgacheffe are produced, and are treated as the country's mainstay.
It is characterized by fruity flavors of citrus and berries.

Yirgacheffe (altitude 1,750-2,200 m)

A globally branded region. A district (county) within the Sidamo region.
Although traceability can only be traced back to the washing station, not to the plantation, the flavor and character are intense.

Citrus, peach, apple, apricot, Earl Grey, berry, nut, and other flavors vary widely among the Yirgacheffe, and the quality is very high.

Rim (elevation 1,400-2,200 m)

Western part of Ethiopia. Flavor is less punchy than that of the Sidamo region, but some of those produced at higher elevations have good flavor.
Cocoa and chocolate flavors.

Jimma (1,400-2,000 m altitude)

Southwestern Ethiopia. High production, but not as noteworthy as other regions.
High quality and good value for money, but lacks interesting flavors.

Rekempti (1,500-2,100m above sea level)

From the Wollega region of western Ethiopia. The beans from this region, which have a unique and gorgeous acidity, have long been known as "leke" along with Matari.
Produced in a near-wild state, the beans vary in quality.

Harar (1,500-2,100m above sea level)

The capital of Harari Region in eastern Ethiopia. It is home to the World Heritage City of Harar Jugol.
The high altitude, volcanic ash soil, and abundant solar radiation make it possible to produce high quality coffee.

The coffee is called Mocha Harar, a long berry with a long shape that has long been considered the highest quality bean in Ethiopia.
The highest grade is Bold Grain, from which only large beans are selected.

Ethiopian Coffee Characteristics

Ethiopian coffee beans such as "Sidamo" and "Yirgacheffe" generally have the same characteristics. They are "sweetness" and "fruity aroma. Coffee is often distinguished by its bitterness and acidity, but Ethiopian coffee beans are characterized by their fresh taste and aroma. They are sometimes compared to "wine" or "spices.

Ethiopian Coffee Ceremony

Kaliomone

Kaliomon is a custom similar to the Japanese tea ceremony. It is a ceremony performed by women when entertaining guests. Kaliomon means "a companion who enjoys coffee together," and the tea utensils used in kaliomon, such as pots and cups, are sometimes passed down from generation to generation.

Procedure of the cariomont

When guests arrive, the master of the house first takes care of them. The wife prepares the caryomon in the meantime. Lay flowers on the floor, prepare a pedestal on which to place coffee cups, and burn incense.

When the cariomon is ready, the green beans are washed and the guests are served. Place the washed green beans in a pot and roast the green beans, allowing the guests to enjoy the aroma. Roasting is complete when the beans are roasted thoroughly and coffee oil oozes out. After roasting is complete, grind the coffee beans.

Put water and finely ground coffee powder in a pot and heat to extract coffee. Once the coffee is boiling, three cups of coffee are served to the customer: the first cup is called abor, which is drunk with sugar; the second cup is topped with salt; and the third cup is topped with spices such as cardamom and cloves, and butter. After the guests have finished their three cups, it is the manner of the cariomón to praise the woman who made it and the taste of the coffee.

Kaliomon is a coffee ceremony to express gratitude to the earth and family. The way of doing cariomón may differ from region to region and family to family.

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