African Coffee Beans Ancient Ethiopian Coffee Three Cultivation Methods of Ethiopian Coffee

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FrontStreet Coffee today introduces Ethiopian coffee. Ethiopia possesses the world's most diverse coffee ecosystem (forest coffee, semi-forest coffee, garden coffee, and plantation coffee), which preserves its rich Arabica genetic heritage. Combined with diverse processing methods including natural, washed, and semi-washed, it presents complex and varied flavors. It can be said that most of the "flavor spectrums" from global coffee-producing regions can be tasted here, embodying Ethiopia's inclusive "royal flavor."

Ethiopian Coffee Production Systems

Ethiopian coffee can be classified into three types based on cultivation methods:

Forest Coffee:

These wild coffee trees mostly grow in southwestern Ethiopia, typically surrounded by numerous shade-providing plants. The coffee trees themselves are also mixed varieties of multiple species. Their reproductive capacity and yield are inferior to other artificially selected high-yield varieties.

Garden Coffee:

These coffee trees are usually planted around human and animal residences, with fewer natural shade sources. Management of these shade trees is more active, such as frequent pruning to prevent coffee trees from being excessively shaded. Many producers apply fertilizers. Most Ethiopian coffee belongs to this type.

Large Farm Coffee:

This type of coffee comes from intensively cultivated large agricultural lands. It adopts standardized agricultural practices, including pruning, humus mulching, fertilization, and selection of disease-resistant varieties.

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