Ancient legend tells the story of Kaldi, an Ethiopian herder who lived in Makira /Mankira/ woreda, about 12 Km south of Bonga Kaffa-region, believed to be the first to discover the mythical properties of coffee.He was so amazed at the dancing of his goats after they had eaten some berries from nearby shrubs where he decided to try some of the ripe, red ‘Cherries’ for himself.The pleasant, stimulating effect they produce led him to share his discovery with local monks.Coffee quickly evolved into a ceremonial religious drink keeping the monks awake during their long hours of prayer.
Coffee Arabica Ethiopia
In the 17th century Arabic traders brought the secret of coffee first to the Arabic countries and not long after to Europe where it soon became one of the most popular drinks.
Today coffee is one of the most important commodities in the world economy, next oils.Ethiopia is the birth place of coffee, and as such maintains a long tradition of roasting and drinking this deeply cultural beverage. All coffees in Ethiopia are Arabica variety, growing in high altitude with ample rainfall, good fertility and in natural planting conditions in order to develop the unique flavors that make Ethiopian coffee distinctive.
Coffee particularly is the backbone of the Ethiopia economy. Coffee has always been the Ethiopia most important cash crop and largest export commodity, which account 90 percent of exports. By its very nature, coffee is highly labor-intensive production activities. Thus very significant part of the population derives its livelihood from coffee. Coffee thus has a significant impact on the socio-economy life of the people and economic development of the country.
In Ethiopia, there are four types of coffee production system: forest coffee, semi-forest coffee, garden coffee, and plantation coffee. Forest coffee accounts for about 10 percent, semi forest coffee for about 35 percent, garden coffee for about 35 percent, and plantation for about 15 percent (5% government, 15% private) of total coffee production in Ethiopia. Ninety-five percent of the coffee produced under these systems is organic. Coffee production using chemicals fertilizers and herbicides account for about only about five percent of total production.
Wet processed coffee
Discover the birth place of Coffee. 9 days Coffee Tour to Makir organized by FANOS Ethiopia Tours based in Addis Ababa. A trip to specific place where coffee discovered Kafa /Kaffa/: the Makira /Mankira/ woreda, about 12 Km south of Bonga Ethiopia.
If you are short on time and not in good enough fitness to trek 8 km through undulating biosphere, plan your visit in the dry season (October – March), when a vehicle can drive to within a five-minute walk of the Mother Coffee Tree, believe to the oldest coffee tree in the world. Nearby, attractions include: the Anderacha Saint Medhane alem church, built in 1897, and God’s Bridge, a natural bridge carved out by the powerful Dicha River, reachable by 45 Minute walk through the forest.
FANOS Ethiopia Tours organize 9 days tour to the birth place of Coffee. Visit the website for more details www.fanosethiopiatours.com and contact Keb Mathews at info@fanosethiopiatours.com
Ethiopia is the primary center of origin and source of genetic diversity of the Arabica coffee plant. More than any other country, Aroma and flavor are among the unique characteristics found in Ethiopian coffee. Nine different bean varieties are cultivated in the four growing areas of Ethiopia, all with distinctive tastes, sizes, shapes and colors at various altitude ranges from 550-2750 meters above sea level.
Harar: this is produced in the eastern highland of Ethiopia. The bean is medium in size, with a greenish-yellow color. It has medium acidity and full body with a distinctive mocha flavor. It is one of the best premium coffees in the world.
Sidama: has a medium sized bean, greenish-gray in color. Sidama washed coffee, known for its balanced taste and good flavor, is called sweet coffee. It has fine acidity and good body and is produced in the southern part of the country. It is always blended for gourmet of specialty coffee.
Yirega cheffe: it has an intense flavor known as flora. The washed Yiregacheffe is one of the best highland grown coffees. It has fine acidity and rich body. Many consumers are attracted to its delicate fine flavor and are willing to pay a premium for it.
Wollega (Nekempte): this is produced in western Ethiopia and the medium to bold bean is mainly known for its fruity taste. It has a greenish-brown color, with good acidity and body. There are many roasters who put this flavor n their blends, but it can also be sold as an original gourmet or special origin flavor.
Limmu: this is known for its spicy and wine flavor and attracts many consumers, especially in Europe and USA. It has good acidity and body and the washed Limmu is a premium coffee. It has a medium-sized bean, and it greenish-blue color and mostly round in shape.
Ethiopia is thrilled to be hosting the 2016 World Coffee Conference and is committed to hosting a world-class industry event.
Ethiopia gave the gift of coffee to this world!
Written by: Keb Mathews
Kebrabe Matewos,
B.A Tourism Management, (University of Gonder) Tourism Lecturer, Tour Operator & Tour leader
Mobile: + 251 913170579
P.o.box: 26696 Code 1000
E-mail: kebmathews@yahoo.com
Skype: kebmathews
Filed under: Ethiopia - the Secret of Africa Tagged: arabica, Coffee, Ethiopia, Makira, Mankira
