ECTA New Coffee Booklet
ECTA New Coffee Booklet
ECTA New Coffee Booklet
01
It is a country with a total area of 1.14 Macroeconomic indicators, in 2016, the
Country Profile million square kilometers, of which share of agri culture, industry and service
66% is suitable for agriculture and with sectors at the total GDP /Gross Domestic
3.7 million hectare being suitable for Product/ is 37.23%, 21.31% and 41.46%
irrigated agriculture. respectively. In recent years, Ethiopia has
been one of the fastest growing economies
Ethiopia, with a population of about in Africa.
100 million, is the second-most pop-
ulous country in sub-Saharan Africa, Agriculture is the largest sector in the Ethio-
with about 83.3% living in rural areas pian economy, accounting about 37.23% of
of the country; with population growth GDP and employing 83% of the labor force.
rate of 2.7% per annum. More than 80% of export earns from agri-
culture. The major agricultural export crop
Ethiopia has diversified climate (cov- is coffee, providing approximately 30 % of
ering 18 major agro-ecological zones Ethiopia’s foreign exchange earnings. Oth-
Ethiopia is a country located in the and 62 sub zones) suitable for growing er traditional major agricultural exports are
Horn of Africa. The Official name of over 146 types of crops. It has a tem- Spice, leather, hides and skins, pulses and
the country is Federal Democratic perate climate in the highlands, hot cli- oilseeds. Sugar and gold production has
Republic of Ethiopia /FDRE/. It is a mate in the lowlands, with temperature also become important in recent years.
federal republic consisting of 9 states ranging from 10-30 oc, and rain fall
and 2 city administrations. ranging from 200-2000mm per year.
02
‘Kaldi’ noticed how frisky his goats became after con-
suming coffee berries.
03
The coffee ceremony where coffee is roast- then brews the coffee with water in apot until
Coffee Ceremony ed, ground and brewed is central to Ethio- it starts to bubble. When the coffee is ready, it
pian lifestyle. It is indiscriminately playing a is served to the guests in tiny ceramic made
pivotal role in the Ethiopian culture of hos- cups with or without sugar. As a matter of pop-
pitality as it is widely used in get-togethers ular tradition, coffee is boiled three times and in
for celebration or mourning and to ward of the process a person has to drink a minimum of
drowsiness. three cups, at least one in each phase.
In all parts of the country, inviting coffee The third part of the session in particular is con-
for guests is considered as a God-sent op- sidered to bestow a blessing and prayer, usually
portunity to do well. The traditional coffee led by an elderly. The traditional prayer at the
ceremony in Ethiopia is normally groomed end of a coffee ceremony usually goes as Let
by decors. The ground around the brazier your family live and your house stay in peace;
where the beans are roasted and brewed let your children grow well; and let God give you
is strewn with fresh grass and flowers, and the grace he has accorded to coffee.
Coffee is the most widely con-
the air is perfumed with incense. The host
sumed stimulant beverage in
usually sits on a wooden stool before a tiny The coffee ceremony is as well a moment
Ethiopia. About 50% of the total
charcoal stove. Nearby is an incense burner whereby more value is given to human relations
produce is consumed locally. In
smoking. and discourses. During the session, different
Ethiopia Coffee is not produced
issues are raised and social problems solved.
only for export purposes, but also
The host washes the coffee beans, roasts Women usually perform petty activities like bas-
as highly prized and much favored
them in a pan while turning them regularly, ket making, spinning, and the like.
traditional beverage.
and grinds them with a pestle and mortar,
04
Coffee Production & Diversity
Ethiopian coffee is known as highland coffee because it is grown in
the highland areas of the country, with a normal growth rate to full
maturity and been sized. The diversified type of coffee Arabica in
the country and its highly suitable environment have helped make
Ethiopia attractive on the world markets, including for its gourmet,
specialty and organic coffee. Ethiopian coffee is rich in acidity and
body and is aromatic and sweet-flavored, with a winey, spicy, flora
or mocha taste. Because of it aromas and flavors, Ethiopian coffee
is also used for blending with and upgrading coffees produced in
other countries.
Ethiopian coffee is thus among the best in the world and offers a
wider choice to the worlds coffee roasters, who may select coffee
of rich acidity and body, or coffee of low acidity with good body,
or balanced and flavorful coffee. These different flavorful profiles
represent the unique potential of Ethiopian coffee production, which
has not yet been fully exploited.
Apart from its aroma and flavor, Ethiopian coffee is produced with-
out the use of artificial fertilizer and chemical.
05
Ethiopian Coffee Production System
In this production, the sourcing of the coffee is from five types of coffee growth. Forest Coffee; Semi-forest Coffee; Garden
Coffee, and Plantation Coffee. Each method has its own unique characteristics and produces a distinct type of coffee in
flavor and aroma:-
06
• Garden Coffee: is coffee produced in small
farm holdings, often at low densities, ranging from
1,000 to 1,800 trees per hectare. It is mostly fertil-
ized with organic waste and is intercropped with other
crops. It accounts for 50% of the total production.
07
Coffee Processing
Ethiopia is home to large quantities of coffee in both of the world’s two major production styles: Sun dried natural,
and fully washed.
08
Wet Processing
Once fermentation is complete, the coffee is re-
leased from the fermentation tank and Pushed
manually, with the help of some flowing water,
down long channels. This process of Agitation
frees up any remaining mucilage and separates
it from the parchment coffee. At The end of the
channels, the coffee enters another tank where it
is rinsed with fresh water. The result is wet coffee
in parchment, free of the sticky mucilage.
09
Wolega (Nekemet) Coffee: this is produced in Western Ethi-
Specialty Coffees opia, and the medium–to-bold bean is mainly known for its fruity
taste. It has a greenish, brownish color, with good acidity and body.
There are many roasters who put this flavor in their blends, but it can
also be sold as an original gourmet or special origin flavor.
Limu Coffee: this is known for its spicy and Winnie flavor and
attracts many roasters, especially in Europe and USA. It has good
acidity and body and the washed Limu is one of the premium cof-
fees. It has a medium sized bean, and is greenish-bluish in color and
mostly round in shape.