#sidamo

[kemetic-dreams]

Princess Tenagnework Haile Selassie, GBE (baptismal name: Fikirte Mariam; 12 January 1912 – 6 April 2003) was the eldest child of Emperor Haile Selassie and Empress Menen Asfaw.

Born in the city of Harar, Princess Tenagnework received her title upon her father's succession to the imperial throne in November 1930. Princess Tenagnework was first married to Ras Desta Damtew, a member of the prominent aristocratic Addisge clan. Ras Desta and Princess Tenagnework were the parents of two sons, Amha and Iskinder Desta (later Rear Admiral), and four daughters, Princesses Aida Desta, Seble Desta, Sophia Desta and Hirut Desta. Ras Desta Damtew was appointed Governor-General, first of Kaffa and Limu, and then of Sidamo.

In 1935, following the invasion of Ethiopia by Italy, the imperial family was forced to flee into exile at Fairfield House, Bath in England. However, Ras Desta remained behind to command the imperial forces fighting in the south of the country. Ras Desta was captured and summarily executed by the fascist forces. While in exile, Princess Tenagnework gave birth to Emebet Tsige Mariam (Mary) during a brief union with Ato Abebe Retta, who later served in ambassadorial and other roles in the post-war imperial government, and would eventually become president of the Imperial Senate after their separation.

[t-a-f-a-r-i]

[nuhamariam]

Ethiopia's Coffee Treasure: A Guide to the Best Beans

Ethiopia, the birthplace of coffee, offers a diverse range of coffee beans renowned for their exceptional flavor. This article explores the best types of Ethiopian coffee and the factors that contribute to their unique taste.

From the floral notes of Yirgacheffe to the complex spice of Harar, Ethiopian coffee beans cater to various preferences. Discover the magic behind these beans and why they are prized by coffee connoisseurs worldwide.

For more information read the blog "https://medium.com/@mariamnuha123/discover-the-best-types-of-ethiopian-coffee-beans-07413945f218"

[panafrocore]

Dirre Sheikh Hussein , Also Known As The Makk’ah of Africa

Dirre Sheikh Hussein, situated in the Bale Zone of the Oromia Region in south-eastern Ethiopia, is a town steeped in rich history, spirituality, and folklore. This town, nestled at a longitude and latitude of 7°45′N 40°42′E and an elevation of 1386 meters above sea level, holds significant cultural and religious importance, primarily attributed to the tomb of the revered thirteenth century Somali…

[patric-jonas]

Jonas - 2024 - #01 - Moka Sidamo (café d'éthiopie)

gravure sur bois - impression sur papier MIM (Made In Morvan) + découpage et collage avec deux papiers MIM

papier MIM- papiers d'emballage +- 99% + marc de café +- 1%

papier MIM - enveloppes recyclées +- 99% + marc de café +-1%

réalisation Jonas - 01 -2024

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contacts et renseignements : patric.jonas@gmail.com  

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[jowi8597]

241028 Wang Yibo Weibo update 💚

As the weather cools down, Cotti Coffee warm coffee is here.

Washed Yirgacheffe collides with sun-dried Sidamo coffee to bring a variety of high-quality warm coffees.

Each one is classic and each cup is warm.

Come and taste it together!

[possessivesuffix]

My latest in trawling thru semi-random comparative etymological dictionaries: Hudson (1989) on Highland East Cushitic. He gets together 767 reconstructions, a decent amount on a group of relatively little-studied languages. A nice chunk of vocabulary can be reconstructed especially for the major crop of the area, the enset tree (*weesa), its parts (e.g. *hoga 'leaf', *kʼaantʼe 'fibre', *kʼalima 'seed pod', *mareero 'pith', *waasa 'enset food') and tools for processing it (*meeta 'scraping board', *sissa 'bamboo scraper).

There surely has to be material among the reconstructions though that represent newer spread, most clearly the names of a few post-Columbian-exchange foodstuffs: *bakʼollo 'maize', *kʼaaria 'green chili' — same terms also e.g. in Amharic: bäqollo, qariya (Hudson kindly provides Amharic and Oromo equivalents copiously). (Note btw a vowel nativization rule appearing in these: Amharic a → HEC aa, but ä /ɐ/ → HEC a [a~ɐ~ə], as if undoing the common Ethiosemitic shift *aa *a > a ä.) Slightly suspicious are also a few names of trade items and cultural vocabulary / Wanderwörter like *gaanjibelo 'ginger', *loome 'lemon' (at least the latter could be again plausibly fairly recent loans from Amharic lome) but these could well have reached southern Ethiopia even already in antiquity.

In terms of root structure, interesting are two monoconsonantal roots: *r- 'thing, thingy, thingamajig' (segmentable from a diminutive *r-iččo and from Sidamo ra) and *y- 'to say'. Otherwise verb roots are the usual Cushitic *CV(C)C-, clusters limited to geminates and sonorant + obstruent; with several derivative extensions such as *-is- reflexive, *-aɗ- causative. *ɗ actually occurs almost solely in the last, I would suspect it's from one of the well-attested dental stops *t / *d / *tʼ with post-tonic lenition. Long vowels also seem to occur fairly freely in the root syllable with even several "superheavy" roots like *aanš- 'to wash', *feenkʼ- 'to shell legumes', *iibb- 'to be hot', *maass-aɗ- 'to bless', *uuntʼ- 'to beg'; *boowwa 'valley', *čʼeemma 'laziness', *doobbe 'nettle', *leemma 'bamboo', *mooyyee 'mortar'… A ban on CCC consonant clusters does seem to hold however, apparently demonstrated by *moočča ~ *mooyča 'prey animal', which probably comes from an earlier *moo- + the deminutive suffix *-iččV; resulting **mooyčča would have to be shortened in some way, either by degemination or by dropping *-y-.

In V2 and later positions there seems to be morphological conditioning of vowel length, cf. e.g. *arraab- 'to lick' : *arrab-o 'tongue'; *indidd- 'to shed tears' : *indiidd-o 'tear' (and not **arraabo, **indiddo). And as in these examples, also many basic nouns appear to be simple "thematizations" of verbs, similarly e.g. *buur- 'to anoint, smear', *buur-o 'butter'; *fool- 'to breathe', *fool-e 'breath'; *kʼiid- 'to cool', *kʼiid-a 'cold (of weather)'; *reh- 'to die', *reh-o 'death'. I don't actually see a ton of logic to what the "nominalizing vowel" ends up being though and maybe it's sometimes an original part of the stem, not a suffix. Quite a lot of unanalyzable nouns on the other hand are actually fairly long, e.g. *finitʼara 'splinter', *hurbaata 'dinner', *kʼorranda 'crow', *kʼurtʼumʔe 'fish', *tʼulunka '(finger)nail'.

Further phonologically interesting features include apparently a triple contrast between *Rˀ (glottalized resonants) and both *Rʔ and *ʔR clusters [edit: no, it's just very inconsistent transcription]; also ejective *pʼ is established even though plain *p is not (that has presumably become *f).

Lastly here's a some etyma I've found casually amusing:

*bob- 'to smell bad': take note, any Roberts planning on travelling to southern Ethiopia

*buna 'coffee': yes yes, this is the part of the world where you cannot assume 'coffee' will look anything like kafe

*mana 'man': second-best probably-coincidence in the data

*raar- 'to shout, scream' 🦖 [and looks like maybe a variant of *aar- 'to be angry?]

*sano 'nose': "clearly must be" cognate with PIE *nas- with metathesis :^>

*ufuuf- 'to blow on fire', oh yeah I've needed that verb sometimes

*waʔa 'water': Cushitic With British Characteristics

[coffeetillthecoffin]

Slow Coffee Roasters

Price: $24 for each 250g bag.

After trying beans from Slow Coffee at D.O.SE. I decided to order some for home also! I got the Colombian Alben Santana (notes of 🍏 and 🍋) and the Ethiopian Sidamo (notes of blackberry and plum, and slightly darker than what I usually drink for filter)!

[winterjourney]

2023 - 24.July: Three Cyanotypes

I discovered some very old paper I'd prepared for making cyanotypes. Using recent images and hourlong exposures, I was able to use my "expired" paper. I toned the images by soaking them in very strong Ethiopian Sidamo coffee from Vermont's 802 Coffee Company. When it's time to tone cyanotypes, I use the finest ingredients!

[warmaster-uk]

An Ethiopian resistance fighter photographed in 1941. Patriotic resistance persisted throughout the occupation despite Ethiopia's military collapse in 1935–1936 after the Second Italo-Ethiopian war. From the beginning, many patriotic Ethiopians were committed to carrying on the fight, despite the military might of the occupying Italians. The struggle continued for another three years until most of Ethiopia was "pacified" just before the outbreak of the Second World War. However, the Arbegnoch (Ethiopian guerrillas) were still in control of nearly a quarter of the Ethiopian highlands through late 1939. By the eve of World War II, they were still in control of Harar and the Galla-Sidamo Governorate and remained active in Italian East Africa from 1936 until 1941. In 1941, during World War II, Ethiopia was occupied by Allied forces, mainly from the British Empire, in the East African Campaign, but an Italian guerrilla war continued until 1943. The country was placed under British military administration; Emperor Haile Selassie was allowed to return and claim his throne, but the British authorities ruled the country until December 1944, when full sovereignty was restored with the signing of an Anglo-Ethiopian Agreement, although some regions remained under British control for more years. #secondworldwar #ww2 #worldwartwo #worldwar2 #war #history #militaryhistory #military #colourised #colorized #colourisedhistory #colorizedhistory #color #colour #colorizedhistoricalphotos #colorization #colourisation #retro #goodolddays #classic #goldenoldies #colorizedphoto #colourisedphoto #ethiopia #resistance #africa https://www.instagram.com/p/CmFLNzXKNxf/?igshid=NGJjMDIxMWI=

[autogynocrat]

Reply to coffee anon - Ethiopian as in Ethiopian yirgacheffe? Cuz I just discovered that blend and I'd mainline that shit

yirgacheffe ye, i also like guji, not sure about sidamo though

[kemetic-dreams]

Birthplace of Coffee(Buna or pronounced Boo-na)

Kaffa (Amharic: ካፋ) was a province on the southwestern side of Ethiopia; its capital city was Bonga. Kaffa is bordered on the west by Sudan, on the northwest by Illubabor, on the north by Walega, on the northeast by Shewa, on the east by Sidamo, and on the southeast by Gamu-Gofa.

Kaffa people in southwest Ethiopia were the first to cultivate the coffee plant and recognize the energizing effect of the coffee beverage.

[easyshopee]

[พร้อมส่ง] สารกาแฟอราบิก้าเอธิโอเปีย Ethiopia Sidamo Daye Bensa G2 500g -1 kg. P&T KoffRoad .สั่งซื้อเกิน 20kg ทักแชท

[easybuypick]

[พร้อมส่ง] สารกาแฟอราบิก้าเอธิโอเปีย Ethiopia Sidamo Daye Bensa G2 500g -1 kg. P&T KoffRoad .สั่งซื้อเกิน 20kg ทักแชท

[coffeefranchisehub]

Where Does the World’s Best Coffee Come From?

Coffee is more than just a beverage; it’s a global phenomenon that fuels our mornings and energizes our lives. With over 25 million coffee farmers worldwide, it’s no surprise that coffee culture varies significantly across different regions. This article will explore where the world’s best coffee comes from, highlighting the unique characteristics of each region, the types of coffee they produce, and the factors that contribute to their quality.

The Origins of Coffee

The story of coffee begins in Ethiopia, where the Coffea arabica plant is believed to have been discovered. Legend has it that a goat herder named Kaldi first noticed the energizing effects of coffee beans after observing his goats dancing energetically after eating them. From Ethiopia, coffee spread to the Arabian Peninsula, where it gained popularity in the 15th century.

Today, coffee is grown in over 70 countries, primarily in the “Coffee Belt,” which lies between the Tropics of Cancer and Capricorn. Each region offers distinct flavors, aromas, and profiles due to differences in climate, altitude, soil, and farming practices.

The Top Coffee-Producing Regions

1. Ethiopia: The Birthplace of Coffee

Ethiopia is often considered the birthplace of coffee, and its diverse coffee varieties are celebrated worldwide. The country produces two main types of coffee: Arabica and Robusta.

Ethiopian Coffee Varieties

Yirgacheffe: Known for its bright acidity and floral notes, Yirgacheffe coffee is often characterized by its lemon and bergamot flavors.

Sidamo: This coffee has a rich, fruity profile with hints of berries and citrus, making it a favorite among specialty coffee drinkers.

Harrar: Harrar coffee is often dry-processed, resulting in a winey acidity and a strong, complex flavor profile, with hints of chocolate and spices.

Unique Characteristics

Ethiopian coffees are often distinguished by their fruity and floral flavors, attributed to the country’s diverse microclimates and traditional processing methods. Many Ethiopian farmers still use heirloom varieties, adding to the uniqueness of their coffee.

2. Colombia: The Land of Premium Arabica

Colombia is one of the largest producers of Arabica coffee in the world and is renowned for its high-quality beans.

Colombian Coffee Regions

Antioquia: This region produces smooth, mild coffee with balanced acidity.

Huila: Huila coffee is known for its bright acidity, fruity notes, and caramel sweetness.

Quindío: Characterized by its floral aroma and nutty flavor, Quindío coffee is often regarded as some of the best in Colombia.

Unique Characteristics

Colombian coffee is often medium-bodied with a smooth finish and a nutty sweetness. The country’s mountainous terrain and consistent rainfall create ideal conditions for coffee cultivation, contributing to the high quality of its beans.

3. Brazil: The Largest Coffee Producer

As the largest coffee producer in the world, Brazil plays a crucial role in the global coffee market.

Brazilian Coffee Regions

Minas Gerais: Known for producing sweet, chocolatey coffee with low acidity, Minas Gerais is Brazil’s leading coffee-producing state.

São Paulo: This region produces beans that are typically smooth and mild, with notes of caramel and nuts.

Espírito Santo: Known for its high-quality Arabica and Robusta beans, coffee from this region often has a fruity flavor profile.

Unique Characteristics

Brazilian coffee is often characterized by its low acidity and rich, chocolatey flavors. The country’s large-scale farming practices and diverse climate contribute to the wide variety of flavors found in Brazilian coffees.

4. Costa Rica: The Pride of Central America

Costa Rica is known for its commitment to high-quality Arabica coffee, often produced under strict regulations to ensure premium quality.

Costa Rican Coffee Regions

Central Valley: This region produces well-balanced coffees with a bright acidity and fruity notes.

Tarrazú: Renowned for its full-bodied coffee with vibrant acidity, Tarrazú beans are often considered some of the best in Costa Rica.

Guanacaste: Coffee from this region is typically smooth, with sweet and fruity flavors.

Unique Characteristics

Costa Rican coffee is known for its bright acidity, full body, and rich flavor. The country’s strict regulations on coffee quality and sustainable farming practices contribute to its reputation for excellence.

5. Jamaica: The Home of Blue Mountain Coffee

Jamaica is famous for its Blue Mountain coffee, considered one of the most sought-after and expensive coffees in the world.

Jamaican Coffee Regions

Blue Mountains: This region is known for its high altitude and cool temperatures, creating ideal conditions for growing premium coffee.

Unique Characteristics

Jamaican Blue Mountain coffee is characterized by its mild flavor, smooth body, and bright acidity. Its limited production and unique growing conditions contribute to its high price and exclusivity.

6. Yemen: The Historical Coffee Cultivator

Yemen has a long history of coffee cultivation, and its unique varieties have gained a dedicated following among coffee enthusiasts.

Yemeni Coffee Regions

Mocha: Known for its distinct chocolatey flavor and complex acidity, Mocha coffee is among the most famous Yemeni varieties.

Unique Characteristics

Yemeni coffee often has a rich, full-bodied flavor with fruity and spicy notes. The traditional dry-processing method used in Yemen also contributes to its unique taste and aroma.

7. Kenya: A Rising Star in Specialty Coffee

Kenya has gained recognition for its high-quality Arabica coffee, particularly from the central highlands.

Kenyan Coffee Regions

Nyeri: Known for its bright acidity and fruity flavors, Nyeri coffee often has notes of berries and citrus.

Kirinyaga: This region produces smooth coffee with a rich, full body and a sweet finish.

Unique Characteristics

Kenyan coffee is often characterized by its vibrant acidity and fruity flavor profile. The country’s volcanic soil and high-altitude growing conditions contribute to the quality of its beans.

8. Indonesia: The Island of Diverse Flavors

Indonesia is known for its diverse coffee varieties, particularly from regions such as Sumatra and Java.

Indonesian Coffee Regions

Sumatra: Sumatra coffee is known for its earthy, full-bodied flavors with low acidity. The wet-hulling process contributes to its unique taste.

Java: Java coffee often has a smooth, sweet profile with hints of chocolate and nuts.

Unique Characteristics

Indonesian coffee is often characterized by its bold, rich flavors and low acidity. The country’s unique processing methods, including wet-hulling, contribute to the distinctive taste of its beans.

See Also: Who is the Largest Coffee Supplier in the World?

Factors Contributing to Coffee Quality

1. Altitude

The altitude at which coffee is grown significantly impacts its flavor profile. Higher altitudes often produce beans with greater acidity and more complex flavors due to slower maturation processes.

2. Climate

Climate plays a crucial role in coffee cultivation. Ideal growing conditions include consistent rainfall, moderate temperatures, and ample sunlight. Regions with microclimates can produce unique flavor profiles due to variations in weather patterns.

3. Soil Composition

The soil in which coffee is grown affects its flavor. Volcanic soils, rich in nutrients, are particularly favorable for coffee cultivation. Different minerals in the soil can impart distinct flavors to the coffee beans.

4. Processing Methods

The way coffee beans are processed after harvesting can impact their flavor. Common methods include dry processing, wet processing, and honey processing. Each method imparts different flavor characteristics to the final product.

5. Farming Practices

Sustainable and ethical farming practices contribute to the quality of coffee. Shade-grown coffee, for example, often has a better flavor due to the natural ecosystem supporting the coffee plants.

Conclusion

The world’s best coffee comes from diverse regions, each offering unique flavors and characteristics influenced by a multitude of factors. From the fruity and floral notes of Ethiopian coffee to the smooth and rich flavors of Colombian beans, the variety of coffee available is a testament to the dedication of farmers worldwide. As coffee lovers, understanding the origins of our favorite brew not only enhances our appreciation but also supports sustainable practices in the coffee industry. So next time you sip your cup of coffee, remember the journey it took to get there, and savor every drop of this global treasure.

[patric-jonas]

Jonas - 2023 - #27 - Moka Sidamo (café d'éthiopie)

gravure sur bois - impression sur papier MIM (Made In Morvan) -

papier MIM- papiers d'emballage +- 99% + marc de café +- 1%

papier simili japon sépia

papier MIM - enveloppes recyclées +- 99% + marc de café +-1%

réalisation Jonas - 12 -2023

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contacts et renseignements : patric.jonas@gmail.com  

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