In Ethiopia, coffee cultivation is done in these five main regions Sidamo, Limu, Yirgacheff, Harran and Djime. this nucleus belonging to the Sidamo region grows at an altitude of 1600-1900 meters.
Sidamon, covers a large area of fertile plateau spreading southward from Lake Awasa in the Rift Valley in southern Ethiopia. Changing microclimate and consists of more than 20 different administrative areas with height. Sidamo called from a plurality of coffee each have different profiles and different classes. Most of coffee in the south-central Ethiopia Sidamo 'is called and then classified using the names of specific towns or micro-regions.
Ethiopian Coffee 1-9 classification among them coffee, size, quality, evaluated many different criteria such as defect. This core is placed in Category 2. Classification in category 1 and 2 is described as featured coffee. Seeds were classified under heirloom Typica variety of natural mutation to occur as close to each other in size.
cherry are treated with the washing method being held in a pool filled with water and become fermented here. Thus making it even easier removal from the fruit of the core. Arındırılıy drum during the wash and sieve the seeds from the fruit completely and they come ready to export a certain amount of time after being rested in store dried in the sun.
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homeland of Ethiopia Arabica coffee when thousands of genetic type of Typica, the ancestor of the core makes it possible to find a natural mutation. So much so that when compared with the rest of the world in the genetic structure of Ethiopia is differentiated by 99%. Coffee cared for classifying the genetic code. Ethiopia can not be fitted to the extreme because it offers world-class group of genetic mutations in a variety of different Typica "other" he is recuperating under a type which can be called. The name of this type of Heirloom.
coffee in the world is explored in the first year of 850'l in Ethiopia. This magnificent plant is a drink as soon as 50-100 years if trade is to be made clear from the coffee to discover the Somali traders in 1100'l year. Ethiopian coffee growers from other countries, especially from countries which began during colonialism growing coffee is very different. the major source of income of the country (about 60% of external trade revenues), although coffee is not the main reason for the trade of coffee cultivation in Ethiopia, almost discovered that since coffee smoking and consumption of coffee a part of life in the country.
98% of the coffee farming is done by peasants and small farms. The remaining 2% is taking place in the state farms. state support in Latin American countries (training, lending etc.) rather mattered. It is giving people more efficient production results from the state production in Ethiopia. This is an indication that the competence of the people in the coffee and coffee cultivation. Situation is like this, created by the government in the 1980s, ECT (Ethiopia Coffee and Tea Ministry) are beginning to use more marketing and promotion side in the effort in the future.
The other income in the agricultural area outside the Ethiopian coffee beans, flowers, creating khat and cotton.
