It is to be recalled that Ethiopia is working to export 280,000MT of green coffee bean in its current FY. In fulfilling these supplies Ethiopia is currently exporting more than 17,000bags per day. In August the country managed to export more than 470,902 bags of green coffee beans. We will be expecting stable supplies as we transition from 2020/21 into the new harvest. This stable increase in coffee quality and volume has also developed new interests totaling Ethiopia’s exports to 31 direct importing destinations.
Kenya produces an average of 45,000 MT of coffee annually, out of which, about 95% is exported. In a bid to change the narrative, the Agricultural and Food Authority (AFA) through its Coffee Directorate, has facilitated the establishment of coffee houses in universities to increase local consumption of hot beverages among the youth.
New research from The Ohio State University has discovered several compounds that contribute to the sensation or ‘mouthfeel’ when drinking coffee. It is mentioned that the finding could also help producers and growers to create the best cup of coffee, and help coffee aficionados to attribute certain features in a cup of java to specific compounds, like wine enthusiasts can do.