The Perfect Coffee Growing Environment in Ethiopia
The
potential of coffee production in Ethiopia is very high as a result of
altitude, ample rainfall, optimum temperature, suitable planting material as
well as fertile soil. Furthermore, the country is of particular value to the
world as it is the home or the origin of C. Arabica with best inherent
quality and production potential. The total area covered by coffee is
approximately 400,000 hectares, producing a total of production of roughly
250,000 tons per annum and 25 million people depend on it.
Altitude
In Ethiopia, coffee is grown at various
altitudes ranging from 550-2750 meters above sea level. However, the bulk of
C. arabica is produced in the Eastern, Southern and Western parts of the
country with altitudes ranging between l300-1800 meters.
Rainfall
The annual rainfall in the coffee growing
regions of the country varies between 1500 and 2500 mm. However in the
Eastern part of the country, the rainfall decreases to 1000 mm per annum
where it is supplemented with irrigation. It is not only the rainfall amount
which contributes to higher production, but also its distribution over eight
months. Rainfall distribution in tbe Southern and Eastern part of the country
is bimodal and the Western part is monomodal. This distribution pattern
enables the country to harvest coffee at different times of the year which
makes the supply of fresh coffee possible all year round.
Temperature
C. arabica grows best in a temperate, shady environment in the forests of
the Ethiopian highlands. The ideal temperature for C. arabica is considered
to be l5c-25c. This temperature prevails in most coffee growing areas of
Ethiopia.
Planting Material
Because the country is the source of C. Arabica, there is a wide variety of
characteristics to be found: disease resistance, high yield, and high
quality. This is nature's gift to Ethiopia in particular and to the world in
general.
Soils
The soil in the Southern and Western part of the coffee growing regions of
Ethiopia is of volcanic origin with the high nutrient holding capacity of
clay minerals. All the coffee growing regions have fertile, friable loamy
soil with more than 1.5m of depth. The top soil is predominantly dark
brownish in color with a slightly sour pH. One peculiar thing about the soil
is that its fertility is maintained by organic recycling. Enough organic
material is added to the soil through litter fall, pruning and root residue
from the perennial coffee trees.
Furthermore, the small coffee farmers, who are the major producers, use
organic fertilisers to supplement the natural fertility of the soil.
Moreover, as close to 50% of the natural production is consumed locally,
representing the highest national consumption in any producing country, local
consumers insist on top quality and would never accept the use of chemical
inputs. Most buyers know that the bulk of coffee produced in Ehtiopia qualifies
itself as organic.
