减少征税。现在的分级不太统一、有些乱，因为还有日晒加工法加工的一级和二级（Grand G2）耶加雪飞咖啡（Yirga
Cheffe）,但哈拉尔（Harar）最高等级是四级（G4）（资料：
sweetmaria)。
- 埃塞俄比亚咖啡产区是希达莫、哈拉尔和耶加雪飞（Sidamo, Harrar and
Yirgacheffe）。 Sidamo
和Harrar是省级区划，Sidamo位于埃塞南部与肯尼亚相邻，Harrar在埃塞东部与索马里接壤，Yirgacheffe虽然是Sidamo大区内的一个小区，因土壤的成分和含水量等原因，其出产的咖啡却是被认为埃塞最好的。
- 在西方，埃塞咖啡一般标为耶加雪飞、希达莫和哈拉尔（Yirgacheffee, Sidamo and
Harrar）在市场上销售。在精品咖啡领域，还有其它五个小地方的咖啡，即利姆、季玛、乐坎普地、贝贝卡和沃利嘎（Limmu,
Djimmah, Lekempti, Bebeka and Wolega）。最常看到的还是埃塞希达莫或哈拉尔咖啡（Either
Sidamo or Harrar coffee）。
哈拉尔咖啡（Harrar Coffee）
产自埃塞东部高地，豆形中等大小、绿黄色、中等酸度、醇厚度丰满，带有典型的摩卡风味（mocha
flavor）。是全球最著名的咖啡之一。
沃利嘎（呐肯普特）Wollega (Nekempte) 咖啡
产自埃塞西部，豆形中等到偏大，以富含水果味闻名。色成绿、棕色（greenish, brownish
color），酸度和醇厚度均好。可做拼配，亦可单品。
利姆咖啡（Limu Coffee） 以芳香、葡萄酒味出名（spicy and Winnie
flavor），深受欧美欢迎。
酸度、醇厚度好，水洗利姆咖啡也是精品咖啡宠儿。豆形中等、绿蓝色，多为圆形。
希达莫咖啡（Sidama Coffee）
豆形中等，绿灰色，希达莫水洗咖啡以口感、风味均衡为特点，被誉为甜咖啡（sweet
coffee），酸度细腻，醇厚度好，产自埃塞南部，可拼配可精品单品。
耶加雪啡咖啡（Yirgacheffe Coffee）
具有强烈的花香风味，水洗耶加雪菲是全球最好的高地产咖啡之一，酸度柔和、醇厚度丰富。Tepi
和
Bebeka咖啡，酸度低但醇厚度高，是拼配咖啡中不可或缺的成员（资料：
ethiopian）。
耶加雪啡G2：
![[转载]埃塞俄比亚咖啡简介](http://s14.sinaimg.cn/bmiddle/692bf2b7had4285ddd38d&690 "[转载]埃塞俄比亚咖啡简介")
哈拉尔G4：
![[转载]埃塞俄比亚咖啡简介](http://s15.sinaimg.cn/bmiddle/692bf2b7had4286e72afe&690 "[转载]埃塞俄比亚咖啡简介")
希达莫G2
![[转载]埃塞俄比亚咖啡简介](http://s11.sinaimg.cn/bmiddle/692bf2b7had42875b9e3a&690 "[转载]埃塞俄比亚咖啡简介")
利姆G2：
![[转载]埃塞俄比亚咖啡简介](http://s4.sinaimg.cn/bmiddle/692bf2b7had4287c53b63&690 "[转载]埃塞俄比亚咖啡简介")
季玛G5：
![[转载]埃塞俄比亚咖啡简介](http://s5.sinaimg.cn/bmiddle/692bf2b7had428840ad64&690 "[转载]埃塞俄比亚咖啡简介")
Coffees from Africa and Arabia: Ethiopia
Coffee was first developed as a commercial crop in Yemen, but the
arabica tree originated across the Red Sea in western Ethiopia, on
high plateaus where country people still harvest the wild berries.
Today Ethiopia coffees are among the world's most varied and
distinctive, and at least one, Yirgacheffe, ranks among the very
finest.
All display the wine- and fruit-toned acidity characteristic of
Africa and Arabia coffees, but Ethiopias play a rich range of
variations on this theme. These variations are in part determined
by processing method. Ethiopia coffees neatly divide into those
processed by the dry method (the beans are dried inside the fruit)
and those processed by sophisticated, large-scale wet method, in
which the fruit is immediately removed from the beans in a series
of complex operations before the beans are dried.
Ethiopia Casual Dry-Processed Coffees. In most parts of Ethiopia
dry-processing is a sort of informal, fall-back practice used to
process small batches of coffee for local consumption. Everywhere
that even a single coffee tree grows, someone will pick the fruit
and put it out to dry. I recall driving along a seemingly
uninhabited road in western Ethiopia and suddenly coming upon a
slice of pavement that had been walled off with a row of rocks to
protect a patch of drying coffee! Such informally dry-processed
coffee is seldom exported, but simply hulled, roasted and drunk on
the spot or sold into the local market.
Instead, the best and ripest coffee fruit is sold to wet processing
mills, called washing stations, where it is prepared for export
following the most up-to-date methods. Only the left-overs, the
unripe and overripe fruit is put out to dry, usually not on roads,
but on raised, table-like mats in front of the farmers' clay and
thatched houses. This dry-processed coffee may reach export
markets, but only as filler coffees for inexpensive blends.
Ethiopia Dry-Processed Harrar. The exception to dry-processed
coffee's second-class status in Ethiopia is the celebrated and
often superb coffee of Harrar, the predominantly Muslim province to
the east of the capital of Addis Ababa. In Harrar, all coffee
fruit, including the best and ripest, is put out in the sun to dry,
fruit and all. Often, the fruit is allowed to dry directly on the
tree. The result is a coffee much like Yemen, wild, fruity,
complexly sweet, with a slightly fermented aftertaste. This flavor
profile, shared by both Yemens and Ethiopia Harrars, is often
called the Mocha taste, and is one of the great and distinctive
experiences of the coffee world. For this reason Harrar often is
sold as Mocha or Moka, adding to the confusion surrounding that
abused term. Some retailers cover both bases by calling the
Ethiopian version of this coffee type Moka Harrar. Harrar may be
spelling Harari, Harer, or Harar.
Yirgacheffe and Other Wet-Processed Ethiopias. The first
wet-processing mills were established in Ethiopia in 1972, and
three decades later more and more coffees in the south and west of
Ethiopia are being processed using a sophisticated version of the
wet method. The immediate removal of fruit involved in
wet-processing apparently softens the fruity, wine-like profile of
dried-in-the-fruit coffees like Harrars and turns it gentle, round,
delicately complex, and fragrant with floral innuendo.
In the wet-processed coffees of the Yirgacheffe region, a lush,
deep-soiled region of high rolling hills in southwestern Ethiopia,
this profile reaches a sort of extravagant, almost perfumed
apotheosis. Ethiopia Yirgacheffe, high-toned and alive with
shimmering citrus and flower tones, may be the world's most
distinctive coffee. Other Ethiopia wet-processed coffees -- Washed
Limu, Washed Sidamo, Washed Jima, and others -- are typically soft,
round, floral and citrusy, but less explosively fragrant than
Yirgacheffe. They can be very fine and distinctive coffees,
however.
Most Ethiopia coffees are grown without use of agricultural
chemicals in the most benign of conditions: under shade and
interplanted with other crops. The only exceptions are a handful of
wet-processed coffees produced by large, government-run estates in
southwestern Ethiopia that make discreet use of chemicals. Harrars
and Yirgacheffes in particular are what Ethiopians call 'garden
coffees,' grown on small plots by villagers using completely
traditional methods.
From historic times, Ethiopia has provided some of the world’s best
single origin
premium
coffees. In general, Ethiopian coffees are known for their
complexity with a pungent, winey quality and a distinct wildness in
their
acidity.
Coffee Growing Regions of Ethiopia
There are three main coffee-producing regions in Ethiopia (with
many subsets). Each coffee-growing region produces a truly distinct
coffee.
The southern region of Ethiopia, known for its
wet processed (washed)
coffees,
produces the spicy, fragrant
Yirgacheffes with their delicate
body,
sweet
flavor and floral
aroma including shimmering notes of citrus. Also grown in the
south are the full-bodied and complex
Sidamo coffees with their rich
mouthfeel and bright
finish.
The eastern region of Ethiopia, known for its
dry processed (unwashed; natural)
coffees,
produces the Harrars with their fruity or winey tones, complex
blueberry notes, bright (sometimes brilliant)
acidity, and with a medium to heavy
body that has a dry edge to it.
The western region of Ethiopia produces the
Ghimbi coffees distinguished by their rich, sharp acidity and
complexity of
flavors and
aromas.
A more specific categorization divides Ethiopia into nine distinct
growing regions:
Yirgacheffes,
Sidamo,
Harrar, Bebeka, Teppi,
Djimma, Illubabor,
Lekempti, and
Limu.
Djimmah Coffee
Djimmah coffee, grown in the Illubabor and Kaffa regions at
elevations from 4,400 to 6,000 feet above sea level, is an
excellent, low-acid Ethiopian coffee when it is
wet processed (washed). When Djimah is
dry processed natural; unwashed), however, it is known
to impart a generally undesirable medicinal
flavor.
Limu Coffee
Limu Coffee, which is is grown at elevations ranging from 3,600
to 6,200 feet in southwest Ethiopia, is a high-quality
wet processed (washed) Ethiopian coffee that exhibits a
relatively low
acidity yet is somewhat sharp.
The
brewed cup of
Limu coffee is distinguished by its well-balanced
body (mouthfeel) and noticeable winey and spicy
flavors—pleasantly
sweet and vibrant.
Coffee Integral to Ethiopian Culture
In Ethiopia
coffee
is an important part of the culture, and a respected daily event is
the
Ethiopian Coffee Ceremony. Most historians agree that coffee
originated in Ethiopia, though there is some debate over the issue.
Also see the
World’s Best History of Coffee.
More informaiton about Ethiopia (May 8 ,2014)
Ethiopia coffee facts:
Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
Harvest:
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica
species.
Farms:
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%)
Government
Specialty Coffees:
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee trees)
Botanical Varietals: Numerous indigenous cultivars.
![[转载]埃塞俄比亚咖啡简介](http://www.roastmasters.com/images/maps/ethiopia.jpg "[转载]埃塞俄比亚咖啡简介")
Comments
About 50% of the coffee produced in Ethiopia is consumed there as
the population has a rich coffee drinking culture, replete with
ceremony and tradition.
- See more at:
http://www.roastmasters.com/90plus2.html#sthash.5fl6niEq.dpuf
编译：
黄伟 转载务必注明处处和原始链接
