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埃塞俄比亞 Ethiopia

埃塞俄比亞 Ethiopia




於水洗過程中,通常在採摘咖啡的同一天就會去除果肉(通常在傍晚/晚上),先按重量分為三級(重、中、浮豆),去除浮豆後利用果肉篩除機去除果肉,進行發酵(通常在16至48小時之間),水洗後就會在水漕中再分級,然後讓工人(主要是女性)在非洲式棚架(Africa beds)進行日曬乾燥及人手分類。

Only Arabica coffee is cultivated in Ethiopia. And it is widely acknowledged as the birthplace of coffee (to the chagrin of Yemen and Sudan, who have also laid claim), produces some of the most exceptional and dramatic coffees found anywhere in the world. 

Today, one can’t overstate the importance of coffee to the country’s economy. An estimated 15 million Ethiopians are employed by the coffee industry, and Ethiopia is hugely reliant on coffee as a major source of revenue: it accounts for close to 70% of all export earnings.

Coffee in Ethiopia was traditionally dry processed, but wet processing is increasingly becoming more common. 50%, or even more, of coffee in the country is wet processed now, which highlights the delicate, floral notes for which the country’s coffee is known. 

Amongst the many beans grown and harvested in Ethiopia, the ones from the Yirgacheffe region in Sidamo are some of the best in the world. Its exquisite washed coffees are so well-known that it has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government. This steep, green area is both fertile and high – much of the coffee grows at 2,000 metres and above. 

Washed coffees are generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary - usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.

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