The Ethiopian Coffee Process; from the Farm to Your Local Cafe
In the present times, Ethiopia is considered to be the fifth largest exporter of coffee beans. Over 1.7 million metric tons have been exported in the year 2008. Nevertheless, wild and native Arabica coffee trees are still considered to be the primary source for this exotic and historic coffee.
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Things To Know About Ethiopian Coffee
The origins of coffee can be traced back to the domains of the 9th century, situated at the highlands of Ethiopia. Rumors have it that Ethiopian shepherds claim their goats had this tendency to dance and were more animated after ingesting wild coffee berries. Even when this is generally deemed true, some are quite skeptical about this story. Historians said that in the mid-15th century, Yemen monasteries situated in the Arabian Peninsula were able to document majority of the reliable evidence of coffee usage. These varying claims could be ascribed to the inconsistency between the reference to the coffee trees themselves as well as the modern roasting process. This includes grinding coffee that allegedly originated from Arabia.
In the last decades, Ethiopia was considered to be the fifth largest maker and exporter of coffee beans. In the year 2008 alone, nearly 2 million metric tons have been exported from such country. Suffice it to say, wild and native Arabica type coffee remains to be the main choice for exotic coffee. Most coffee beans still originate from different rainforests in the region that are elevated up to 6,000 feet. Arabica coffees are mostly farmed by small village people grown in small garden settings. Additionally, their government is keen on giving help in terms of coffee production. Ethiopian coffee is not grown using chemicals and fertilizers. This makes sure that they can attain the most natural form of coffee.
Two of the main Ethiopian coffee types are the Harrar and Yirgacheffe. These two differ from their place of origin and the processing process they undergo. Harrar coffee is popular for its fruity and wine-toned acidity. The flavor can be deemed the same wuith the mocha taste of the Yemenese coffee while Yirgacheffe is popular for its thick rich body, winy acidity, intense yet distinct floral aroma and earthy feel to it.
Categories: Coffee Articles Tags: coffee, coffee history, Ethiopia, Ethiopian, Ethiopian coffee, Yirgacheffe
Ethiopian Coffee – What It’s All About
Coffee usage can allegedly be traced back to the 9th century, in the highlands of Ethiopia. According to legend, Ethiopian shepherds have observed the goats to be “dancing” and somehow more animated after having eaten wild coffee berries. This story comes from that of a 9th century Ethiopian goat herder named Kaldi. People are, however, doubtful about such claim. Experts claim that the most reliable evidence are those that are found in the Yemen monasteries of the Arabian Peninsula in the middle of 15th century. The difference lies in whether one of the claims refer to the coffee trees per se or the modern ways of having the coffee roasted and ground, which originates in Arabia.
In the present times, Ethiopia is considered to be the fifth largest exporter of coffee beans. Over 1.7 million metric tons have been exported in the year 2008. Nevertheless, wild and native Arabica coffee trees are still considered to be the primary source for this exotic and historic coffee.
Majority of the coffee is still collected from wild trees that are growing despite the tropical rain forests at elevations from 5,000 to 6,000 feet. Moreover, Arabica coffees are also known to be grown by villagers in just small garden plots. Government sponsored estates give another source of producing coffee. Insignificant chemical usages as well as fertilizers indicate Ethiopian coffees as some of the most natural coffee available.
The two most popular Ethiopian coffees are known as Harrar and Yirgacheffe. They differ with regard to the place of origin and the process they undergo. Generally speaking, dry processing in Ethiopia is described as an informal process in which coffee fruit is put out to dry on roofs and places like such. Majority of dry processed coffee is locally consumed. However, the exception is the dry-processed coffee called Ethiopian Harrar. Harrar refers to a province due east of the capital city of Addis Ababa. Harrar coffee is infamous for its wine-toned and fruit acidity. The flavor profile is allegedly the same with the mocha taste of Yemenese coffee.
Categories: Coffee Articles Tags: coffee history, Ethiopian coffee, Harrar, Yirgacheffe