Welcome to the birthplace of coffee! The majority of coffees in the world trace their heritage to the mountains of Ethiopia. Traders from Yemen took the coffee from Ethiopia and introduced it in Yemen. As the cultivation of coffee started in the Arabian Peninsula, the genetic classification of the plant became Coffea arabica. Currently Coffea arabica accounts for approximately 60% of the world coffee production.
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ETHIOPIAN LEGENDARY COFFEE HISTORY
Legend has it that a goatherd named Kaldi was startled to see his goats cavorting and dancing with great energy after eating some berries from some trees. He brought some of the berries to his village leaders who found the berries gave warriors greater energy in battle.
The warriors would go into battle, carrying pouches of balls made of coffee cherries, crushed and blended with fat. During battle, the warriors would eat these balls to be able to fight longer. During peace the coffee cherries were discovered to be good for general productivity. The seeds of these “berries” were the origins of coffee.
Trading with Yemenis traders, coffee moved into the Arabian peninsula. The species Coffea arabica was developed into a popular beverage when it was transferred to Yemen.
There the art of roasting and brewing coffee was developed.
YIRGACHEFFE VARIETALS UNIQUE GROWING REGIONS
Over time and careful cultivation, these coffee beans developed into the elegantly delicious coffee grown in the mountains of Ethiopia’s Sidoma Region. Grown between 1,700 to 2,200 meters above sea level, the coffee trees flourish in cooler growing conditions that allow richer flavors to develop. The rich loamy soil imparts a unique mineral balance in the coffee beans. Heavy rains during the major growing season ensures uniform production and quality.
Part of what makes Ethiopian Yirgacheffe so unique is the inclusion of indigenous varietals unique to the growing region.
Dega is a variety that flourishes at high altitudes and produces heavy yields.
Kurume is a variety grown extensively in Yirgacheffe because of its high quality and strong resistance to leaf rust and berry disease.
Wolisho is a variety that is not as common that contributes to the complex floral and fruity complexity of the coffee.
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ETHIOPIAN YIRGACHEFFE BEANS HIGH PRODUCT QUALITY
Impact-Site-Verification: 5a5d899e-40a9-4dae-a361-a6910a7e7fb3
The perfectly ripe coffee cherries are hand-picked by the families and employees of the farms to ensure the most consistent product quality. The coffee is mild with floral and citrusy undertones, making it excellent for accompanying meals or desserts. It is cultivated in the predominant Yirgacheffe area of Ethiopia, which has the perfect soil, climate, and altitude for growing coffee.
Because growth is slowed by the high altitude, the beans have more time to develop complex flavors. Bright, juicy, and fresh flavors emerge using traditional wet processing methods. Distinct with flowery notes, citrus undertones, and occasionally berry-or wine-like undertones, its popularity has soared.
Organic farming has preserved the flavors with unadulterated and chemical-free taste, which has contributed to its high rating and certification for quality in the field of specialty coffee. It offers a rich, complex coffee experience that exquisitely captures an Ethiopian coffee culture.
Over the past sixty years, the recognition of Ethiopian Yirgacheffe has grown dramatically around the world. While many coffees are picked by mechanical or bulk harvesting, mixing ripe and partially ripe beans. Ethiopian Yirgacheffe is handpicked, allowing only the ripe coffee cherries to be collected. This allows for very consistent harvest quality.
WHY IS YIRGACHEFFE COFFEE BEANS HIGHLY GRADED?
Ethiopian Yirgacheffe can be processed by the wet washing method using water to remove the cherry and mucilage, resulting in light acidity and a clear bouquet of fruity tones. It can also be naturally processed by drying the cherries in the sun. The natural process may produce a fuller body coffee with a complex fruity flavor. This guarantees a floral aroma on a first whiff!
Yirgacheffe coffee beans are highly graded due to their unique origin, careful cultivation, and exceptional flavor profile. Grown in Ethiopia’s Yirgacheffe region, these beans benefit from the region’s high altitude, ideal climate, and nutrient-rich soil. The high elevation allows the beans to mature slowly, developing complex sugars that contribute to their refined taste.
Yirgacheffe beans are often wet-processed to bring forth their crisp, fruity aromas and vibrant acidity. This processing technique distinguishes them from other coffees by preserving the subtle berry, citrus, and floral flavors. Local farmers ensure consistent quality in every batch by adhering to stringent harvesting and processing regulations.
After processing, the coffee is spread evenly on raised racks and allowed to dry for two weeks to ensure even drying. The beans are then milled to remove the parchment skin, followed by sorting, grading, and bagging for export.
Specialty coffee lovers seeking quality and authenticity will find them appealing because they are organic and chemical-free.
THE SOCIO-ECONOMIC STATUS EVOLVING COFFEE BEANS PRODUCTION
Because Yirgacheffe is highly reliant on its coffee production, Fair Trade status is critical for maintaining equitable pay regardless of the world market trends. The economic stability of fair trade protects the viability of the small farms against market fluctuations and provides for community development in education, infrastructure and healthcare.
Due to modern lifestyles, coffee bean production has altered significantly. Coffee trees are the main source of income for farmers in countries like Ethiopia and Brazil where coffee is grown. In the past, most farmers were quite impoverished, and only a select few had the resources to establish large coffee farms. But now that coffee is so widely used, more people purchase it. Farmers benefit from increased income and better living conditions as a result.
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