Ethiopia coffee

Ethiopia coffee

Ethiopia coffee is 3% of the global coffee market. 60% of foreign income is from coffee. In 2006, coffee exports got Ethiopia 350 million dollars. Ethiopia Sidamo is a type of Arabica coffee. Another type of Arabica coffee is the Ethiopian Harar. Ethiopian Harar is a greenish yellowish color. Sidamo has a chocolate like taste. Ghimby coffee beans is grown in the western part of Ethiopia. The Ghimby coffee bean is more balanced and heavier than Ethiopian Harar. Another word for Sidamo is Yirgacheffee, which is the most favored coffee bean in Ethiopia. The Yirgacheffee is also smooth bodied and has a heavy, dark chocolate taste. It is grown just south of Addis Ababa, the capital of Ethiopia. Coffee is better to grow in Ethiopia because of the shade of the native trees which block it from the sun, but also keeps the moisture inside the coffee bean. A small amount of sun at the end of the day is good for the coffee beans. More than 1,000 years ago someone from the southwestern highlands plucked an odd looking berry from a bush and liked the taste and the good feeling of the berry, that berry became known as the coffee bean. They roasted the berry to turn it into a bean looking object. Monks in Ethiopia chewed the bean long before it was turned into a hot drink.