Ethiopian Coffee: origin, production and processing
Ethiopia is, without a doubt, the birthplace of coffee. From this region appeared the word that we know today as coffee and what they called Kaffa. This is the region where the arabica coffee It is a native plant that grows naturally and has become one of the largest producers worldwide.
Drinking a coffee knowing its origin, production and processing will allow you to enjoy it much more. Therefore, below, we want to explain everything to you about the Ethiopian coffee.
Origin of coffee Ethiopia
When we start to explain the origin of Ethiopian coffee, inevitably we are going to tell the origin of coffee in general, since it was discovered in this region of the world. Legend has it that a shepherd named Kaldi watched his sheep every day and noticed that when they took from a small red fruit, were more active.
These small red fruits came from a shrub called coffee tree, so he decided to try them too. Noticing that he also suffered a pleasant stimulating effect, he decided to take this plant to some monks. They verified its effect and decided to establish it as the official drink to stay awake in their prayer vigils.
Since then, Ethiopia has always been a very linked to coffee production. Thanks to the volcanic soil of the region and the warm climate, its coffee is one of the best quality in the world, showing acidic, vinous and fruity aromas.
Until the 15th century, however, coffee began to be roasted and ground to make the drink we know today. Coffee became increasingly famous in the region and was consumed by practically all its inhabitants, although it was not until 1940 when it was invested in the necessary infrastructure to become the largest coffee exporters in the world.
Coffee production in Ethiopia
Ethiopia is the producer of one of the best coffees worldwide. It is one of the most authentic products, since the population there has a lot of respect for each of the beans from their coffee bushes. As in other places in the world, there are different coffee varieties and these are classified according to their grain, type of crop, etc.
There are three big classes of coffee in Ethiopia: robusta variety, Arabica and robusta variety, and Arabica variety. The one with the highest production levels in Ethiopia is the Arabica variety. Additionally, the purest coffee of this variety is considered to be produced in the highest parts of the country.
Every year, Ethiopia has a production of between 200 and 250 thousand tons of coffee. A large part is exported around the world, so large companies and multinationals fight to obtain this pure product. The other part stays in the country, since Ethiopia is the main consumer of its own product.
Yirgacheffe It is the type of Arabica coffee that is considered to be of the best quality in production throughout the country. Its grains are grown at 2,000 meters high over the sea and in lands where humidity is constant throughout the year. This makes the coffee plant acquire the best qualities of flavor, aroma and texture.
These coffees grown at high altitudes are characterized by its great acidity. Although throughout the country, you can find other products with less caffeine, sweeter or even more intense. But it must be said that although the product is excellent, marketing is still not easy for Ethiopian producers.
The large multinationals They increasingly demand that prices be cheaper and that there be a greater quantity of product. This means that both people and the land are suffering from overexploitation. What began as a discovery for some monks has become one of the main businesses around the world.
Coffee processing in Ethiopia
The processing that Ethiopian coffee undergoes is one of those that respect the product more and extracts the best qualities of each grain. As Ethiopia was the only non-colonized African country, it still keeps its culture and way of processing coffee intact, so that the perfect cup comes out.
Coffee processing is carried out by cooperatives. Groups of two or more coffee cooperatives can join together to form a processing, in which threshing, sorting and packaging will take place.
In general, Ethiopia is a region known for washing they do to their coffee, although the production process will depend, above all, on the region in which we are. For example, about 60% of Sidama's coffee is washed, but the other 40% is not. So we can say that there is not only one processing.
At the national level, statistics indicate that only 29% of the coffee in the entire country of Ethiopia is washed, while the rest is treated in the most natural way possible. Washed Ethiopian coffees are known for their delicate floral and citrus notes, while natural ones are more extravagant, with greater sweetness and intensity.
That makes two processes coexist very different that will give rise to two very different types of coffees. We cannot forget, in addition, the new current techniques of experimental processing in which the national product is mixed with grains from other countries.
This is the origin, production and processing of coffee in Ethiopia, the country where this drink that we drink daily comes from. If you are passionate about good coffee and want to discover all the secrets about this product, do not hesitate to consult our website. Incapto.
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