Coffee says the legend, Ethiopia as the land where coffee was first discovered and cultivated. A goatherd named Kaldi should have eaten, or observed his goats acting very playful after eating some red berries. There has been little more than to prove this legend.
Monks in Ethiopia, the berries are produced according to the first, he threw himself into the fire, as well as "the devil!" When the monastery filled with the heavenly aroma of beans roasting, the rake wasFire and crushed to remove the glare. The remains of the crushed grains were placed in hot water for allegedly preserving their goodness. The monks drank beer all night, and a legend was born.
Ethiopia is Africa's leading exporter of Arabica coffee beans, and this is still the only variety grown there. Arabica represents approximately 70% of world coffee production in many countries and is cultivated throughout the world. Over 12 million people depend on the Ethiopian coffee industry.
TheEthiopian coffee export company controls about 50% of coffee in the country. The focus is on high quality products such as blends of high quality, variety of organic coffee and original unmixed from the plantations or farms, where they are grown.
There are some special varieties such as in Ethiopia Long Berry, grew at the highest level in the region of Harar. This diversity is the most popular and has a vinous taste with a weak acid. It was attended by many whoan aroma of blueberry can be determined during frying.
Another comes from the southern region known as an area of Sidamo. Washed Yirgacheffe beans are very popular in this region as Limmu, which are lighter in body and less earthy variety of dry processed.
Ethiopian coffees are unique in taste and character, and some of the most quoted, washed Arabica beans on the international market. With close ties to the Mocha in Yemen, not to be subjectedhigh-temperature frying, in order to preserve the character. A strong aroma, mild acidity, these beans make a good choice for coffee connoisseurs.
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