Ethiopian Sidamo Coffee Organic Ethiopian Coffee Ethiopian Coffee Beans

is a species oforiginally indigenous to the mountains of the southwestern highlands ofEthiopia. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee".is believed to be the first species of coffee to be cultivated, being grown in southwestEthiopiafor well over 1,000 years.
Wild plants grow to between 9 and 12 m (29 and 39ft) tall, and have an open branching system; theleavesare opposite, simple elliptic-ovate to oblong, 6–12cm (2.4–4.8in) long and 4–8cm (1.6–3.2in) broad, glossy dark green. Theflowersare white, 10–15mm in diameter and grow in axillary clusters. The seeds are contained in adrupe (though commonly called a "cherry"; the plural form is simply "cherry"—used only when referring to the fruit of C. arabica—when referring to the actual cherry fruit, the appropriate plural is "cherries") 10–15mm in diameter, maturing bright red to purple and typically contains twoseeds(the coffee seeds).
History
The coffee plant,Coffea arabica, originates in Ethiopia.According to legend, the 9th-century goatherderKaldidiscovered the coffee plant after noticing the energizing effect the plant had on his flock, but the story did not appear in writing until 1671 and is probably apocryphal.
Production
Ethiopia is the world's seventh largest producer of coffee, and Africa's top producer, with 260,000 metric tonnes in 2006. Half of the coffee is consumed by Ethiopians,and the country leads the continent indomestic consumption. The major markets for Ethiopian coffee are the EU (about half of exports), East Asia (about a quarter) and North America.The total area used for coffee cultivation is estimated to be about 4,000km2(1,500sqmi), the size is unknown due to the fragmented nature of the coffee farms.The way of production has not changed much since the 10th century, with nearly all work, cultivating and drying, still done by hand.
The revenues from coffee exports account for 10% of the annual government revenue, because of the large share the industry is given very high priority, but there are conscious efforts by the government to reduce the coffee industry's share of the GDP by increasing the manufacturing sector.
The Coffee and Tea Authority, part of the federal government, handles anything related to coffee and tea, such as fixing the price at which the washing stations buy coffee from the farmers. This is a legacy from a nationalization scheme set in action by the previous regime that turned over all the washing stations to farmers cooperatives. The domestic market is heavily regulated through licenses, with the goal of avoiding market concentration.
Regional varietiesEthiopian coffee beans that are grown in either theHarar,Sidamo,YirgacheffeorLimuregions are kept apart and marketed under their regional namThese regional varieties are trademarked names with the rights owned by Ethiopia.
Sidamo
"Ethiopia Sidamo" is a type ofArabica coffeeofsingle origingrown exclusively in theSidamo ProvinceofEthiopia. Like most African coffees, Ethiopia Sidamo features a small and greyish bean, yet is valued for its deep, spice and wine or chocolate-like taste and floral aroma. The most distinctive flavour notes found in all Sidamo coffees are lemon and citrus with bright crisp acidity. Sidamo coffee includes Yirgachefe Coffee and Guji Coffee. Both coffee types are very high quality.
Harar
Harar is in the Eastern highlands ofEthiopia. It is one of the oldest coffee beans still produced and is known for its distinctive fruity, wine flavour. The bean is medium in size with a greenish-yellowish colour. It has medium acidity and full body and a distinctive mocha flavour. Harar is adry processedcoffee bean with sorting and processing done almost entirely by hand. Though processing is done by hand, the laborers are extremely knowledgeable of how each bean is categorized.
BeansEthiopiancoffee beansof the speciescan be divided into three categories: Longberry, Shortberry, and Mocha. Longberry varieties consist of the largest beans and are often considered of the highest quality in both value and flavour. In some cases this is true but more often than not it is just a marketing pitch. Shortberry varieties are smaller than the Longberry beans but, are considered a high grade bean in Eastern Ethiopia where it originates. Also the Mocha variety is a highly prized commodity. Mocha Harars are known for theirpeaberrybeans that often have complex chocolate, spice and citrus notes.