埃塞俄比亚咖啡产地游记 - 为什么埃塞俄比亚咖啡豆能卖出高价

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I imagine Ethiopia must be quite familiar to most coffee enthusiasts.

This magical country holds an unparalleled position in the coffee world.

This is not only because Ethiopia is the birthplace of world coffee.

There's a saying: good coffee is grown. The excellent flavor, high quality, and rich taste of coffee beans are innate.

Sidamo Region

This time we're featuring Sidamo from Ethiopia.

Ethiopia has three very famous producing regions: Harar, Yirgacheffe, and Sidamo.

In Ethiopia, 90% of coffee beans come from gardens, forests, and semi-forests.

Many processing stations are 1-2 kilometers away from the coffee collection areas.

Whether it's bringing fruits to the processing station or transporting processed beans, everything must be carried manually.

Generally, Ethiopian small coffee farmers have cultivation areas of less than one hectare. In various regions, exporters invest in sun-dried or water-washed processing plants, purchasing raw beans from small farmers for centralized processing and shipment. There are also production cooperatives formed by regional small farmers who jointly invest in sun-dried or water-washed plants.

Processing station owners pay high prices for coffee cherries, so people from several mountains away are willing to sell their cherries to them.

They transport coffee cherries to processing plants.

Processing stations also issue special ID cards to farmers.

There are also some child workers sorting beans.

Good coffee beans are selected and exported to earn US dollars.

The Sidamo region is relatively affluent and uses the washed processing method.

Processing Methods

To remove mucilage, the beans must pass through water channels.

Harvested berries are processed through a depulping machine that separates most of the pulp from the coffee beans.

Then the parchment beans are guided to a clean water tank and soaked in water for fermentation to completely remove the remaining pulp layer.

Traditional Sidamo uses ancient sun-dried processing methods, where sun-drying brings slight fermentation and fruity aromas.

This is sun-dried coffee fruit. Coffee farmers need to dry six pounds of mature red coffee cherries on grass mats by the fields to produce one pound of natural dry coffee.

They spread coffee cherries in the sun for 15 days, turning them every few minutes to ensure even drying, then remove the husks.

The dried beans feel crunchy.

Slightly inferior coffee beans are kept for their own consumption.

A stove, roasting pan, cups and saucers, and a few scattered seats form a simple "coffee shop."

This ancient and simple ritual allows you to experience the joy of tasting authentic coffee.

Roasted coffee beans are poured into a cylindrical mortar.

An iron rod is used to pound the coffee beans. When the water boils, she completes about ten minutes of pounding.

Then the coffee is poured from the mortar into the boiling iron kettle.

Ethiopians drink coffee at least three times a day, with different names: "Abol, Tona, and Bereka."

Every household is equipped with coffee pots and charcoal stoves.

Serving a cup of coffee is as natural as brewing a cup of hot tea for guests.

A few green leaves similar to mimosa are sprinkled in.

This plant is called Tena Adam, a local spice specifically used for steeping in coffee.

The purely bitter coffee leaves a sweet aftertaste.

This is the local lunch for Ethiopians.

(The editor admits their ignorance~)

Research Centers

Then we visited the Jimma Agricultural Product Research Center.

They have been researching the best coffee bean varieties there.

They crossbreed different types of coffee trees.

Since Geisha Mountain is near Jimma, we asked about Geisha Mountain. The current Panamanian Geisha seeds come from Beberka in Geisha Mountain. Geisha Mountain is located on the border between Ethiopia and Sudan. Because the border is quite dangerous, Ethiopians previously dared not grow Geisha extensively there. Americans, however, were bolder and had a base there. We originally planned to visit, but Ethiopians dared not take us there because it's somewhat dangerous for them.

Occasionally, rain may occur during drying.

Locals will cover the coffee beans with tarps in advance.

Every coffee bean is hard-won.

Coffee goes through seed selection, seedling cultivation, planting, harvesting, processing, and transportation.

Coffee farmers give coffee beans their first life.

Roasters give coffee beans their second life.

Baristas give coffee beans their third life.

Ethiopian Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Ethiopian coffee beans offer full guarantees in both brand and quality. More importantly, they offer excellent value-for-money. A half-pound (227 grams) package costs only about 90 yuan. Calculating at 15 grams per cup, one package can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to coffee shops selling cups for over 100 yuan, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473