Ethiopian Coffee Beans: Characteristics and Flavor Profile

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FrontStreet Coffee - Introduction to Ethiopian Coffee

Among all coffee-producing countries, Ethiopia is the most remarkable one. Ethiopia is a country with diverse landscapes and numerous ethnic groups, and its coffee beans grow in different regions. Coffee is perhaps the only thing that can unite over 80 ethnic groups in reverence.

Ethiopia can be called the homeland of coffee, as the origins of most Arabica coffee beans in the world can be traced back to Ethiopia. At the same time, it is the world's seventh-largest coffee producer and Africa's largest coffee producer, with an output of 260,000 tons in 2006.

Furthermore, what distinguishes Ethiopia from other coffee-producing countries in Africa is that the general population has a habit of drinking coffee daily. 30-40% of the domestically produced coffee is consumed by the Ethiopian people themselves. From every perspective, Ethiopia is almost synonymous with coffee, and daily life is inseparable from it.

Ethiopia's abundance of coffee is inseparable from its geographical environment. Although the Great Rift Valley runs from north to south through Kenya and Tanzania, Ethiopia, despite being in a tropical region, has very high altitudes and abundant water resources. Ethiopian coffee is mainly grown in the southern highlands at altitudes between 1,000 and 2,500 meters. The soil here has good drainage, is slightly acidic, loose, and has excellent air permeability. Every geographical factor is indispensable for growing good coffee.

The natural characteristics of coffee beans include size, shape, acidity, texture, flavor, and aroma. Ethiopian coffee beans are small, aromatic, and have wine-like acidity, deeply loved by coffee enthusiasts. Due to their unique aroma and flavor, they are often used in the production of beverages, ice cream, and candies, as well as in variety improvement.

Due to different cultivation methods, coffee can be divided into three types: forest or semi-forest coffee, garden coffee, and plantation coffee. 60% of coffee belongs to forest or semi-forest coffee. In such wild coffee forests, pesticides are not used at all; instead, biological methods are employed for pest control. 35% of coffee belongs to garden coffee. In these coffee gardens, cultivation is distributed in a three-dimensional pattern. Coffee is grown in the lower layer, obtaining a suitable growing environment under the shade of other crops. Fertilizers mainly consist of fallen leaves, withered grass, and animal manure. 5% of coffee belongs to plantation coffee. This is a modern cultivation method.

In short: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past six years!

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