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March 08 2013


Coffee to go

Ethiopia is widely viewed as the birthplace of human coffee consumption. Thriving in the environment, Ethiopian coffee is harvested primarily even today from wild trees or small garden plots. Ethiopia produces two popular premium Arabica coffees: Ethiopian Harrar and Ethiopian Yirgacheffe.

Coffee to go
Use of coffee supposedly can be traced back in terms of the 9th century to the highlands of Ethiopia. Legend has it that Ethiopian shepherds first pointed out that goats "danced" and became more animated after eating and enjoying wild coffee berries, in line with the story of the 9th-century Ethiopian goat herder by the name of Kaldi. However, there is some doubt relating to this claim. Experts report that probably the most reliable evidence documenting the earliest coffee is situated in the Yemen monasteries with the Arabian Peninsula during the mid-15th century. The difference in opinion probably stems from whether you are talking about the coffee trees themselves or even the modern technique of roasting and grinding coffee, using the latter process originating in Arabia.

Coffee to go
Today, Ethiopia may be the fifth largest exporter of coffees. A lot more than 1.7 million metric tons were exported in 2008. Nonetheless, wild and native Arabica coffee trees are still the primary source because of this historic and exotic coffee. The majority of the coffee is still gathered from wild trees growing amidst within the caribbean jungles at elevations from 5,000 to six,000 feet. Arabica coffees will also be grown by villagers in small garden plots. Government sponsored estates provide another source of coffee production. Negligible usage of chemicals and fertilizers indicate Ethiopian coffees as many of the most natural coffee available.

The two most prominent Ethiopian coffees - Harrar and Yirgacheffe - vary by both their host to origin and processing method. Generally, dry processing in Ethiopia is an informal process where coffee fruit is positioned out to dry on roofs and elsewhere. Most dry processed coffee is consumed locally. The exception, though, may be the dry-processed coffee known as Ethiopian Harrar. Harrar is a province due east from the capital of Addis Ababa. Harrar coffee is well regarded for its fruit and wine-toned acidity. The taste profile has been said to become like the mocha taste of Yemenese coffee.

Yirgacheffe, the most common of Ethiopia's coffees, is grown across the capital of scotland- Yirga Cheffe, adjacent to Lake Abaya, inside the Sidamo district south of Addis Ababba, the capital city. The region is known for its lush, richly-soiled rolling highlands. Unlike Harrar coffee, Yirgacheffe can be a premium wet-processed. The ripest coffee is sold to wet-processing mills after which ready for export. With cinnamon and strawberry undertones, Yirgacheffe coffee is recognized for a thick rich body, winy acidity as well as an intense floral, earthy aroma. Needless to say, most African coffee are very known for their robust flavor profile.

"Ethiopian Coffee" is also the naming of a football (soccer) club based in Addis Adaba. The football team is - no surprise - supported by Ethiopia's coffee export industry.
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