Ethiopian Coffee (ETHIOPIA OBSERVER Vol. IV No.6)

Samples of Ethiopian Coffee tested by experts of the Ruanda Urindi Coffee Office, and by the Kenya Coffee Board, revealed that Ethiopian coffees can compete with the best coffees produced in other parts of the world. When correctly processed Ethiopian coffee has a bluish to greenish color, the roasted beans are glossy and the liquor is clear, slightly acid, light-bodied.

The superb "Ennarca" coffee of the forests in the Limmu area, the "blue Mountain" type of the Kaffa Jimma Groves, the "Mocha" of the Sidamo plantations and the "bourbon" quality of Harare and Arussi are all first-class, high-quality coffees. The Characteristics of these fine coffees give them a potentially high value in the most discriminating markets of the world. Ethiopia's economy depends on her coffee; the National Coffee Board appeals to all concerned with the industry, growers, cleaners and graders and merchants to cooperate in eliminating malpractices, in establishing the best modern methods in dealing with Ethiopian coffee, so that it may resume its rightful place as the best in the world.

Ethiopian Coffee

Today, in the Ethiopian coffee growing areas, coffee is cooked in butter and salted to make flat cakes. The unripe green cherries are roasted, ground and salted and mixed with butter. The fresh perchment cover of the bean is used as a vegetable, and the ground and roasted bean is eaten as dessert. The beans after being ground are infused with aframon, cloves and other ingredients.

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