Marking Agro Industries

Coffee

Origin of coffee

The global spread of coffee growing and drinking began in the Horn of Africa, where, according to legend, coffee trees originated in the Ethiopian province of Kaffa. It is said that Kalid the goat herder discovered coffee after noticing that his goats, upon eating coffee cherries from certain trees became so spirited that they did not want to sleep at night.

Yirgacheffe Coffee

Top grade Yirgacheffe coffees share many characteristics with the best Sidamo coffees. Fruit flavors, a bright acidity, and a silky mouthful are some of its hallmarks. Yirgacheffe produces both washed and unwashed coffees. While it originally became famous mostly for its washed coffees, recent years have seen the export of some highly sought-after top-rate unwashed coffees as well. Top grade washed coffees from Yirgacheffe are renowned for bright citrus acidity, often with a lemony character, with excellent sweetness. The other hallmarks of the coffee is a light, herbaceous quality that compliments the fruit flavors well, for a complex and flavorful coffee. The best unwashed coffees from Yirgacheffe often retain a high degree of acidity, with softer fruit flavors and sometimes berry characteristics.

Harar Coffee

Practically all coffee from Harrar is sun-dried natural. There are several heirloom varietals that grow specifically in this region, that interact well with the altitude, climate, and soil type to produce a very unique flavor profiles. Quality Harrar coffees are notable for a fruity characteristic and a creamy body. The finest Harrar coffees have a distinct note of blueberry, though many other fruity and fruit-like aromatic flavors can occur.

Sidamo Coffee(Sidama)

It is difficult to make any single description of Sidamo coffees, without immediately encountering another coffee that fits a completely different profile. The strength of Sidamo lies in its variety. One feature of excellent Sidamo coffee is often a profound complexity. This derives from the many different heirloom varietals. Many different farmers and pickers, each with a very small patch of land, often with their own unique varietals, will pool their coffees at a cooperative. The resulting “blend” is a unique expression of the complexity of the horticulture in the surrounding area. High grade unwashed Sidama coffees are known for their intense fruity characteristics, while being of somewhat lighter body than unwashed Harrar coffees, for example. Another striking characteristic of Sidamo coffees is that even the washed coffees often retain a salient fruity characteristic, while having much more clarity and brightness than their unwashed counterparts. Excellent coffees of many different profiles can be found in all corners of Sidama.

Sidamo coffees are given three tags: a grade, a geographical letter designation, and designation as washed or unwashed. Remember the letters do not represent a quality designation, only a geographical region.

All washed coffees and some unwashed coffees from Bale and Arsi are categorized, by flavor characteristics, with Sidamo. Hawassa is the main arrival center for Sidamo, though some coffees are sold through the hub of Soddo.

Commercial grade washed coffees are given a grade of 3 through 9, and are divided into the following three geographical sub regions:

Specialty grade washed coffees are Q1 and Q2 with the following geographical sub regions (some of which are different than they are for commercial grade coffees):

Commercial grade unwashed coffees are divided into the following letter groupings:

Specialty grade washed coffees use the same letter groupings as specialty grade unwashed coffees, with the exception of the letter E grouping, which is as follows:

Southwest Regions

Limu, Jimma, Bonga Area, and Forest Coffees

Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee (all washed) generally has a milder acidity than Sidamo and Yirgacheffe; the flavor is generally characterized by a balanced and clean cup. Traditionally, Limu coffees marketed under that name have been processed washed; the unwashed Limu coffees have normally been offered under the Djimmah category.

Djimmah Coffee (Jimma)

A largest basket of unwashed coffees which included all unwashed coffee produced in the south western region of Ethiopia. The area has a multitude of different indigenous varieties that can be quite diverse in quality.

Because of its unique flavor and bean appearance many cuppers categorize Kaffa washed coffee with Borena region coffee while others compare its flavor with neighboring Limu coffee.

Nekempti and Wollega

Nekempti also known as Lekempti, is a region located within the state of Wellega. This coffee would typically be sold as “Lekempti,” a trade name in coffee to designate Western Ethiopian coffees traded through the city of Nekempte, while the coffee actually originates further west in East Wollega, also called “Misraq Wellega”, which is the Gimbi woreda.

Gimbi is often grouped together with the adjacent Lekempti (technically, 80 miles to the east).

Wellega is the highland area in the South western part of Ethiopia with more rainfall than in the dry Northern and Eastern areas of Ethiopia.

Lekempti is a sun-dried natural bean produced in western Ethiopia. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste.

Coffee processing styles in Wollega have traditionally been sun-dried natural.

Teppi (Tepi) and Bebeka

Tepi and Bebeka coffees are similar and are often used in blends. Teppi coffee has a low to medium acidity, well rounded with a smooth aftertaste. Meanwhile Bebeka has a light acidity, medium to good body, with a light citrus flavor. The production from Teppi/bebeka is less well known on the world market than other Ethiopian coffees. With a limited production, these coffees still offer opportunities for those looking for a well-balanced cup, with a distinct 'wild' Ethiopian flavor.