Uncategorized

Ethiopia, popularly known as the birthplace of Arabica Coffee, today accounts for 3 % of the coffee grown worldwide.  The main coffee growing regions are Lekempt, Jimma, Limmu, Sidamo, and Yirgacheffe.  It is quite interesting to note that more than 70% of the Ethiopian population consists of farmers. Forest, Semi-Forest, Garden and Plantation Coffees are the three main production systems that have contributed to the growth of the coffee industry in Ethiopia. Generally, coffee beans are harvested from November to February every year.   Research studies suggest that Ethiopia’s annual Arabica production is projected to increase from 420 thousand tons in 2014/15 to 1103 thousand tons by 2019/20, of which 4.5 million small landholder farmers produce the highest i.e., 95%. Favourable topography, low disease and pest pressure, ample rainfall in coffee-growing areas are some of the key factors that influence the quality of Ethiopian Coffee beans. Coffee Gateway to the Middle East, US & Europe Ethiopia’s geographical positioning, sharing land borders with Djibouti (the main shipping port) makes it the gateway to the rest of the Middle East and the Western world. Today, Ethiopia is the largest coffee exporter in East Africa. Coffee accounts for 27-31% of the total commodity exports of the country. Single origin specialty coffee is the most sought after range due to its distinctive taste and quality. In the year 2018/19, Ethiopia exported 47,519 metric tons of coffee to Saudi Arabia, 42,215 MT to Germany, 33,824 MT to Japan, 24,080 MT to USA, 17,921 MT to Belgium and 13,059 MT to Sudan. According to experts, domestic coffee consumption in 2019/20 is estimated to be 3.14 million bags (188,400 metric tons), 50,000 bags less than in 2018/19. This decline may be attributed to social distancing measures put in place in response to COVID-19, which has resulted in lower domestic consumption at informal outdoor coffee stands. Post pandemic,  Ethiopia coffee consumption in MY 2020/21 will reach 3.4 million bags, an increase of 260,000 bags (15,600 metric tons) over the 2019/20 estimate. It is estimated that the consumption levels will return to normal in 2021. Innovative Coffee Traceability System In 2015, the IBM-enabled system was first introduced as a pilot project in the Ethiopian coffee industry and is successfully being implemented till date with the aim of increasing global exports of high-quality Ethiopian coffee. The unique system, known as eATTS helps trace the origins of Ethiopian beans right from picking until processing and packing. The innovative coffee traceability system is not only beneficial for international buyers and coffee-roasters, but it even encourages Ethiopian smallholder farmers to use cultivation and harvesting best practices. The Ethiopia Commodity Exchange (ECX) classifies all the coffee exported from Ethiopia. In addition to this, the Ethiopian Coffee and Tea Marketing and Development Authority together with Coffee Quality Inspection Center certify all coffee exported from Ethiopia. Excerpts of the interview with Mr.Tsegab Ayele, General Manager – Heleph Coffee Export 1.What makes Ethiopian coffee unique? Ethiopian coffee has complex flavors and is traceable back to the ground. The Coffee Arabica produced in Ethiopia is cultivated at very high altitudes between 1900 to 2400 ft above sea-level. Our coffee plants are free from pesticides and harmful fertilizers, instead, we make sure to use only organic compost.  These factors make Ethiopian coffee priceless. 2. How much coffee do Ethiopians drink on an average? We drink as much as 5 cups or more per day, which means more than 60% of the coffee produced is consumed locally. Coffee is an important part of Ethiopian culture. We have a unique coffee ceremony which  involves roasting coffee beans and preparing boiled coffee in a vessel called Jebena. The coffee ceremony is considered to be the most important social occasion in many households. 3. As an exporter of coffee what are the main challenges you face in the market? Delays in harvest due to unfavorable weather conditions is one of the main challenges faced by us. Secondly, the presence of middlemen in coffee value-chain is affecting prices in the market. 4. What is the effect of the current Coronavirus Covid-19 pandemic on the coffee industry in Ethiopia? The Covid-19 pandemic has negatively affected the coffee industry for nearly 2 months. Delay in coffee processing due to nationwide lockdown and at the supply chain system led to a pause in our domestic and export business. However, the Ethiopian government is supportive and hope the situation will improve soon. Shruti Arun

• Altitude of up to 1550 – 2200 • Produced washed and exceptionally unwashed coffee • Cup: fine acidity, medium body with spicy • Has: small to medium sized beans, Greenish • Blended for gourmet or specialty coffee Sidama Zone is a zone in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia. It is named for the Sidama people, whose homeland is in the zone. Sidama is bordered on the south by the Oromia Region (except for a short stretch in the middle where it shares a border with Gedeo zone), on the west by the Bilate River, which separates it from Wolayita zone, and on the north and east by the Oromia Region. Towns in Sidama include Hawassa,the capital of Sidama and SNNPRS, Yirgalem and Wendo. Sidama has a population of around 3.2 million in 2017 who speak the Cushitic language Sidama (also known as Sidamigna)[1]. Sidama Zone is located in Southern Ethiopia where finest coffee grows. Sidama coffee is mainly produced in Sidama zone, but it also includes coffee produced in the neighboring zones such as Amaro, Guji, Borena, Bale, Waliyta, Kambata, Gamo Gofa and South Omo zones. Sidama zone is the leading coffee producing and the largest supplier of washed coffee in the country. Sidama zone is well known for its production of garden (cottage coffee) that is grown in the garden and fertilized with organic nutrients. It produces world class washed coffee due to its ideal soil type, climate, altitude, rainfall and temperature, for the production of high quality coffee. Coffee is grown in the garden and planted at low densities, ranging from 1000 to 1800 trees per hectare. Garden coffee is fertilized with organic nutrients and is often intercropped with inset (false banana). Sidama coffee is known for its high quality across the world and has built a reputation over many decades. Sidama coffee is low yielding variety with the highest cup quality. Sidama bean is small to medium size, greenish gray color and it has balanced taste and fine flavor with distinct sweetness. It has fine acidity, good body and is always sold as specialty coffee. Traceable Information: Ethiopia, South Nation and Nationality Region, Sidama zone and Other Neighboring zones Sidama A: Benesa, Chire, Bona Zuria, Arrpressa & Arbigona Sidama B: Aleta Wendo, Dale, Chuko, Dara, Shebedino, Wensho, Loko Abaya, Amaro & Dilla Zuria Sidama C: Wolliata, Kembata & Timbaro Sidama D: Bale, Chole & Nansebo Sidama E: South Ari, North Ari, Melo, Denba Gofa, Geze Gofa, Arbaminch Zuria, Basketo, Derashe, Konso, Konta, Gena Bosa & Esera Variety: Indigenous Ethiopian Arabica Coffee Altitude: 1500 – 2,100 MASL Coffee Processing: Washed and Natural Harvesting Method: Hand picking Harvest Season: September – December Export Season: January – August

Guji is one of the zones of the Oromia Region of Ethiopia. Guji is named after a tribe of the Oromo people. Guji is bordered on the south by Borena, on the west by the Southern Nations, Nationalities, and Peoples Region, on the north by the Ganale Dorya River which separates it from Bale and on the east by the Somali Region. The highest point in this zone is Mount Dara Tiniro. Cities and major towns in this Zone include its administrative center,Nagele Borana. The Guji Zone was created in September 2002, when the upland woredas of the Borena Zone were split apart to create it. Guji coffee has been receiving a lot of attention from the specialty coffee world in the past several years, and for good reason.  Many privately owned washing stations have sprung up recently, in an area that has traditionally processed coffee using a natural (dry) method.  The quality of these washed coffees can be outstanding, which isn’t surprising considering the area’s close proximity to Yirgacheffe.  “Close” is relative speaking in terms of travel in Ethiopia, where 100 km can mean a 10 hour drive, but the variety of terrain and culture in that short distance is incredible. Guji is an administrative zone of the Oromia region of Ethiopia, which gained political definition in 2002.  Prior to that year, the Guji territory (named for the Guji tribe of the Oromo people) was a part of the Borena zone.  Guji Zone shares a border with the Southern Nations, Nationalities & People’s Region (SNNP,) which includes Gedeo Zone (where Yirgacheffe is located) and Sidama Zone. Despite being near to Yirgacheffe in location (as the crow flies,) we’ve seen a huge diversity of coffee profiles from Guji, ranging from the sweet lemon candy and floral tea you might expect from the area, to heavy green melon, peach and rose flavors.  The natural coffees from Guji can also be spectacular when cared for well, bringing syrupy fruit, marmalade, rosé wine and perfumed aromatics.

Washed best highland grown coffee Recognized as a district character flavor Set apart for exceptional citrus and floral flavor Has fine acidity Cup: bright Acidity, medium body Altitude: 1770 – 2200 m Raw: uniform, thick, medium to bold, oval in shape and compacted About the Yirgacheffe region Yirgacheffe is actually part of the Sidamo region in southern Ethiopia, but its exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region. This steep, green area is both fertile and high – much of the coffee grows at 2,000m and above. At first glance Yirgacheffe’s hills look thickly forested – but in fact it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing what is known as ‘garden coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sundried coffees also come out of Yirgacheffe. Around 85 percent of Ethiopians still live rurally and make a living from agriculture; each family usually lives in a modest home (often a single round mud hut) and farms their own plot of land, where they grow both cash crops and food for their own consumption. In Yirgacheffe, coffee is one of the main cash crops – covering from half a hectare to 1.5 hectares (the latter is considered big). This is usually planted alongside a second cash crop – often a large-leafed tree used in making roofs for  (and also shade provider for the coffee) known as ‘false banana’. This looks like a banana tree but isn’t – instead its thick stem is used to produce both a nutritious flour and a fermented paste that are staple ingredients (particularly across southern Ethiopia).  There is only one main harvest a year in Ethiopia – this usually takes place in November and December across all of the country’s growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary – usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.

Coffee is Ethiopia’s natural resource that has been a major source of export income and topped its sell abroad trade for a long time. It is also strongly linked with the socioeconomic values of the people for many years. However, the country has not adequately benefited from the sector due to various reasons. Over twenty five percent of the Ethiopian communities’ livelihood expenses are covered by coffee. As well, about fifty percent of the nation’s coffee production is consumed locally and affirming the strong relation with the communities’ daily life. In the same way, it is obvious that the country is the origin of Coffee Arabic’a and its bio genetic. It is also the first famous coffee exporter in the country. 

The Coffee Exporter’s Guide THIRD EDITION Nu Buna Tetoo ❤❤❤ Ethiopian coffee drinking culture .Ethiopian cultural hospitality that’s been passed from generation to generation. Ethiopia’s coffee drinking culture, like its citizenry, is diverse. As anywhere else, people drinks coffee is part of culture, to get relaxation of a moment, to have chats with friends and neighbors, and some people drink coffee for health reason: Doctor’s recommendation. From the Ethiopian contexts, however, Ethiopian drinking coffee habit is part of culture and has ability to help people connected each other and it is a traditional tool to solve their community social problems. In some Ethiopian country side, for instance, where arranged marriage is practiced, the coffee ceremony is sometimes used as a way of choosing marriage mates and means of proofing their son’s fiancée or a future daughter-in-law if she makes a real good coffee, if she is a well trained traditional food maker, if she is a responsible person to take care of her husband and her entire families is a strong indication of being a good wife. Coffee drinking with friends and neighbors gathering moment has also the under stated purposes: It is used as a communication forum to share local news, gossip, social affairs, neighborhood concerns, solidarity, counseling and meditations over the coffee steaming. Drinking coffee with neighbors is a traditional hospitality for Ethiopian societies. Therefore, when one family makes coffee, neighbors’ or friends’ are expected to come to drink coffee is considered a mark of friendship or mutual respect and is an important example of Ethiopian cultural hospitality that’s been passed from generation to generation. When one make coffee, they send their male child messenger to go and knock on their neighbor’s door to invite them ”Nu Buna Tetoo” come join us for coffee drinks, is an invitation common verbal neighbor-to-neighbor communication slogan and the invitee will reciprocate later that day. It’s a tradition steeped in a community. By Kebede HAILE  

Exemplary quality coffees have a high intrinsic value with a fine or unique cup. Usually of quite limited availability. Mostly retailed under the straight estate or origin names. Usually very well presented washed coffees, including some superior washed Robusta’s, but also includes some naturals (Ethiopian Harare, Yemeni Mochas, and some Indonesian Arabica’s) and top organic coffees, which are usually, but not always, roasted by comparatively small firm and marketed through fairly exclusive outlets, e.g. retail coffee shops or bars and upmarket delicatessens. High quality or premium brands, good cupping coffees, well presented, but not necessarily visually perfect. Retailed both as straight origins and as blends. Includes good quality, well prepared organic coffees, and washed as well as superior quality natural Robusta’s. The market for this quality band is much broader and includes a good percentage of today’s specialty coffee. Also produced by leading multinational coffee companies and marketed through normal retail outlets such as supermarkets.  Mainstream quality, average quality, reasonably well presented, but certainly not visually perfect. Will offer a decent, clean but not necessarily impressive cup.

A young soul, so innocent and so delightful, age of 10 lives in Sidama zone. Israel Dingama, in his age is so strong, not physically but also mentally. He says “I want to go to school and play like the other kids. But now I’m at home helping my family in the house.”   This kid could be a great asset to his country also to his family if he went to school as he wished.   On top of providing jobs for the society, our company, wanted to give to the society for those kids like Israel Dingama to have access to clothes, food, school and on any other necessities.  Right now, Israel Dingama is at school like the other kids he wished to be part of.  Heleph1933 coffee Plc’s main focus is the society, to be there for them in anything they wish to have.

Coffee Crisis and the Birr Just a small window into how the current coffee price crisis has a real effect, not only on the lives of millions of farmers from producing countries, but in the economy of those same countries, and the lives of millions of their citizens. The market is wreaking havoc in the local economies of small countries which depend highly on the hard currency generated with coffee exports. Like Ethiopia. Today, the black-market rate for USD to Birr in Ethiopia has reached, if not surpassed, 43 birr per USD, while the official rate stands under 29 birr per USD. That’s a 50% premium. This time last year, with New York at 110 cts/lb, the black market was paying 34 birr per USD, a 26% premium over the official 27.25 Birr per USD rate. This reflects on the cost of everything in the country, from luxury cars to medicines, food or the industrial inputs the country needs to keep its economy going. This disfunctional exchange rate has a lot to do with coffee, the commodity we can’t live without, but that apparently, we don’t want to pay too much for. Coffee generates a big chunk of those US Dollars the country needs. But the international market is paying for Ethiopian natural coffees, the bulk of their production, around 78 cts/lb, when the production cost for this coffee is 105 cts/lb. Of course the situation is complex, and it is this “black market premium” what’s helping to protect farmers from the blunt of the price disaster. Farmers and middlemen still get paid around 93 cts/lb for this coffee when they deliver it to the Exchange. The loses are taken by the exporters, who then process this coffee, move it to Djibouti and sell it at 78 cts/lb. Sustainable? BY Pablo Martinez

Potential benefits for the producer, the agreements are usually long term and as such can help create price stability. This expectation of premiums allows producers to focus on the coffee instead of the marketplace, and to be able to pay for the extra effort it takes to maintain the quality. Exclusivity creates a certain sense of loyalty and communication between the producer and the importer/ roaster that may otherwise not be possible. It is also in the best interest of the receiving company that the quality is optimal – as such it may provide technical help and other assistance that would otherwise not have been available to the producer. Potential disadvantages for the producer, an exclusive arrangement may limit the coffee’s exposure. If it is with a smaller company or companies with limited market share, then the chance to create a broader consumer base is lost. This could imply that when the agreement comes to an end the producer is left with a coffee that enjoys only limited awareness and requires further effort to build market share. The producer is relying on one or a few companies to promote his coffee, but generally has no guarantee this will in fact happen, or that it will be enough to be effective. Even though it is also in the buyer’s best interest to ensure this, he or she may in fact not do so.