The Culture
Ethiopia is the only producing country in Africa with a traditional
coffee drinking culture. This tradition is reflected in the Coffee Ceremony,
a daily ritual performed by native Ethiopian women.
Village women gather in one of their neighbor's homes to share news
and nourish friendships. More than just a coffee break, the ceremony
is an expression of respect for elders and represents a spiritual time
of day to give thanks for the blessings of life.
The People
The coffee sector is the major source of employment in most
rural areas, especially for women. About 10 million people (roughly
a quarter of the population) are engaged, either directly or indirectly,
in the production, processing and trading of coffee. The economy and
the political and social culture of Ethiopia are therefore dependent
upon and directly related to the coffee sector.
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The Coffee
Legend traces the discovery of coffee back to the 3rd century when
Kaldi, an Ethiopian goat herder, noticed that his goats would bleat
and kick their heels energetically after eating red berries growing
wild on shrubs. Kaldi shared his discovery with monks, who soon
found that consuming the berries helped them stay awake during long
hours of prayer.
Although the actual discovery date is clouded in
mystery, connoisseurs and historians agree that Ethiopia comprises
the soul for coffee production throughout the world.
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Djimmah
Coffee is said to have gotten its name from the Ethiopian
region of Kaffa, where this coffee is produced. Like other
coffees from this region the beans produce a rather heavy
bodied cup with wine-like aftertaste. (916,000 BAGS*-ALTITUDE:
4900 - 5900FT) |
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Lekemte
Typically used in blends, this coffee is characterized
by a fruity flavor and bright acidity. Beans are
processed by both the dry and wet methods.
(505,000 BAGS* - ALTITUDE: 4900 - 5900FT) |
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Illubor
Pungent in flavor, this coffee is used in blends,
resulting in a balanced, full bodied, hearty flavor.
(199,000 BAGS* - ALTITUDE: 4400 - 6000FT) |
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Limu
Characterized by its winey aftertaste, this washed
coffee delivers a vibrant, balanced cup with sharp
acidity and a classic balanced taste. (109,000 BAGS*
- ALTITUDE: 4600 - 6600FT) |
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Tepi
Used in blends, this coffee contributes to a good
balanced cup and enhances the wild characteristic
of Ethiopian coffees. (52,000BAGS* - ALTITUDE: 3600
- 6200FT) |
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Bebeka
Similar to Tepi, this coffee is also used in blends.
(28,000BAGS* - ALTITUDE: 3000 - 3900FT) |
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Sidamo
Popular among the specialty trade. The beans are
processed by either dry or wet methods.The beans
produce flavor notes with a spicy character and
round, balanced acidity in the cup.
(224,000 BAGS* - ALTITUDE: 4600 - 7200FT) |
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YirgaCheffe
Considered the finest of all coffees grown in the
Horn of Africa, the most prevalent taste characteristic
is lemon, which gives a distinct tart bite that
combines with a rich, floral finish.
(363,000 BAGS* - ALTITUDE: 46 - 7200FT) |
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Harrar
One of the world's most prized coffees, Harar has
a medium to light acidity, full body with typical
mocha flavor and a winey aftertaste. Of the two
varieties, Short Berry and Long Berry, the latter
is considered the most desirable. All Harar is dry
processed and the beans are slightly yellowish green.
(184,000 BAGS* - ALTITUDE: 5000 - 7000FT) |
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Ethiopia's Four Major Coffee Production Methods
- Forest Coffee - grows wild
in the forest without any tending.
- TRADITIONAL - two or three
weed slashings per year, sometimes supplemented by hoeing.
- IMPROVED METHOD - use of
good seedlings, proper plant density, adequate weeding and mulching,
manuring and some pruning
- CONSERVATION EFFECTIVE COFFEE FARMING
- includes the use of shade, contour planting, multipurpose trees
and shrubs, livestock and wood for fuel, etc...
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MORE THAN
ANY OTHER COUNTRY, Ethiopia has a broad genetic diversity
among its coffee varieties. Aroma and flavor are among the unique characteristics
found in coffees. Nine different bean varieties are cultivated in the
four growing areas, all with distinctive tastes, sizes, shapes and colors.
Ecological factors affecting these characteristics include rainfall,
temperature, altitude and soil. Shade, which combines with temperature,
is another factor that plays an important role in coffee production.
Annual production is estimated at 4.6 million bags*
SUSTAINABILITY,
quality and availability are the priorities in the strategy
for continuing coffee production in Ethiopia. The Coffee
and Tea Authority monitors the production and exportation
of all coffees through their auction system. In an effort
to standardize methods for obtaining quality assurance,
the Ethiopian Coffee Exporter's Association has finalized
liquoring facilities for their members.
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