Coffee Trade

​ የቡና ጣዕምን በኤሌክትሪክ?  የኦሪገን ዩኒቨርሲቲ ተመራማሪዎች አዲስ ፈጠራ ​ግንቦት 22 ቀን 2018 ዓ.ም ​የቡናን ጣዕም በትክክል ለመረዳትና ጥራቱን ለመለካት የነበረው ግምትና መወላወል ሊያበቃለት ነው ይሉናል የኦሪገን ዩኒቨርሲቲ ተመራማሪዎች። ለዚህ ደግሞ የቡናን የጣዕም ሚስጥር ሳይንሳዊ በሆነ መንገድ መለካት የሚያስችል አዲስ ስልት በማግኘታቸው እንደሆነ አስታውቀዋል። ​

This discovery, which can change the habits of cafes, coffee roasters, and people who brew coffee at home, has been revealed by a team led by chemistry expert Christopher Hendon. The researchers explained that by passing an electric current through a cup of coffee, it is possible to measure the coffee's flavor at the molecular level with high precision. For this purpose, the researchers used a device called a "potentiostat," which is mostly a laboratory instrument used for battery and fuel cell research. The device can identify the unique "chemical fingerprint" of the coffee; this fingerprint details the coffee's strength and roastiness. These two measurements are key factors that anyone drinking coffee perceives as the true flavor. Why is this news significant? Consistent flavor: It helps coffee roasters and baristas always deliver coffee of the same quality. Science and wisdom: It transforms coffee tasting from traditional experience to verified scientific data. Technology: A device previously used for energy storage research is now surprisingly used to maintain the quality of our morning coffee. The flavor we ultimately monitor in a cup of coffee is preserved under many mysterious and delicate conditions: water temperature, grinding and tamping of the coffee, coffee variety and origin, roast level, and brewing time are just a few. Small changes in these parameters can drastically alter the coffee flavor in the cup. Therefore, for cafes focusing on quality and their selected customers, maintaining the coffee's brewed flavor is always a challenging task that requires experience and minor adjustments. This electrochemical technique developed at Oregon University offers a deep and refined solution for this test. The "potentiostat" device analyzes the electric voltage and current response of the coffee, revealing subtle chemical differences that are otherwise undetectable. In short: This discovery measures the art of coffee with scientific precision, paving the way to achieve a completely consistent flavor without guesswork or bitterness. The information was obtained from Coffee Geography Magazine, and the author is Dereje L. Gemeda. Sahle Maryam Ge/Medhin

ይህ ካፌዎችን፣ የቡና ቆዪዎችንና በቤታቸው ቡና የሚያፈሉ ሰዎችን ልማድ ሊቀይር የሚችል ግኝት በኬሚስትሪ ምሁሩ ክሪስቶፈር ሄንደን በሚመራ ቡድን ይፋ ሆኗል። ተመራማሪዎቹ እንደገለጹት፤ በአንድ ስኒ ቡና ውስጥ የኤሌክትሪክ ፍሰት (Current) በማሳለፍ የቡናውን ጣዕም በሞለኪውል ደረጃ በከፍተኛ ጥንቃቄ መለካት ይቻላል። ​ለዚህ ተግባር ተመራማሪዎቹ የተጠቀሙት "ፖቴንሺዮስታት" (Potentiostat) የተባለና አብዛኛውን ጊዜ ለባትሪና ለነዳጅ ሴል (Fuel cell) ምርመራ የሚያገለግል የላቦራቶሪ መሣሪያን ነው። መሣሪያው የቡናውን ልዩ "የኬሚካል አሻራ" (Chemical fingerprint) መለየት የሚችል ሲሆን፤ ይህ አሻራ የቡናውን ጥንካሬና የቁሌቱን መጠን (Roastiness) በዝርዝር ያሳያል። እነዚህ ሁለት መለኪያዎች ደግሞ ማንኛውም ሰው ቡና ሲጠጣ የሚሰማውን እውነተኛ ጣዕም የሚወስኑ ቁልፍ ነገሮች ናቸው። ​ለምን ይህ ዜና ትልቅ ትርጉም ኖረው? ​ወጥነት ያለው ጣዕም፦ የቡና ቆዪዎችና ባሬስታዎች ሁልጊዜ አንድ ዓይነት ጥራት ያለው ቡና እንዲያቀርቡ ይረዳቸዋል። ​ሳይንስና ጥበብ፦ የቡና አፈላልን ከባሕላዊ ልምድ ባለፈ ወደ ተረጋገጠ ሳይንሳዊ መረጃ ያሸጋግረዋል። ​ቴክኖሎጂው፦ ቀደም ሲል ለኃይል ማመንጫ ምርምር ይውል የነበረ መሣሪያ አሁን ለጠዋት ቡናችን ጥራት መጠበቂያ መዋሉ አስገራሚ ነው። አንድ ስኒ ቡና ውስጥ በመጨረሻ የምንጠብቃት ጣዕም በብዙ ሚስጥራዊና ረቂቅ ሁኔታዎች የተከበበች ናት፤ የውኃው ሙቀት፣ የዱቄቱ መድቀቅ እና መሸርከት፣ የቡናው ዝርያና የተገኘበት አካባቢ፣ የቁሌቱ ደረጃ እንዲሁም የማፍያ ሰዓቱ ጥቂቶቹ ናቸው። በእነዚህ ልኬቶች ላይ የሚደረግ ቅንጣት ታክል ለውጥ፣ ወደ ሲኒው የሚቀዳውን የቡና ጣዕም ሙሉ በሙሉ ሊቀይረው ይችላል። በመሆኑም ጥራት ላይ ትኩረት ለሚያደርጉ ካፌዎች እና ለተመረጡ ደንበኞቻቸው፣ የቡናን ወጥ ጣዕም ጠብቆ ማቆየት ሁልጊዜም በልምድና በትንንሽ ማስተካከያዎች የሚደረግ አድካሚ ትግል ነው። ​በኦሪገን ዩኒቨርሲቲ የተገኘው ይህ የኤሌክትሮ-ኬሚካል ስልት ግን፣ ለዚህ ፈተና ጥልቅና የተራቀቀ መፍትሔ ይዟል። "ፖቴንሺዮስታት" መሣሪያው ቡናው ለተለካ የኤሌክትሪክ ቮልቴጅና ፍሰት የሚሰጠውን ምላሽ በመመርመር፣ ሊደረስባቸው የማይችሉ ረቂቅ የኬሚካል ልዩነቶችን በግልጽ ያሳያል። ​ባጭሩ፦ ይህ ግኝት የቡናን ጥበብ በሳይንስ ሚዛን በመለካት፣ ግምትና ጥርጣሬ የሌለበትን ፍጹም ጣዕም ለማግኘት መንገድ ከፍቷል። መረጃውን ያገኘሁት  ከ Coffee Geography Magazine) ሲሆን ፀሀፊው ደረጀ. ኤል. ገመዳ ናቸው። ሳህለማርያም ገ/መድህን

Washed Sidamo Grade 2 for Vertical Integration The new crop of Washed Sidamo is now available. Quality: Grade 1/2 Price: Negotiable Quantity: 1,000 bags Unit Price: 21,000 Please contact us at @MWC12345 for inquiries.

The depreciation of the Brazilian Real has put pressure on coffee prices!! May 28, 2018 The depreciation observed on the Brazilian currency (Real) has caused a decrease in the global coffee price. On Wednesday's market trade, the July contract for Arabica coffee (KCN26) decreased by -4.15 (-1.51%), while Robusta coffee (RMN26) also dropped by -47 (-1.34%). Reasons for the price drop • Currency impact: The unexpected depreciation of the Brazilian Real's purchasing power within the past week has encouraged Brazilian coffee producers to export their products extensively. This high supply has led to a price decline in the market. • Supply forecast: Various institutions (such as StoneX and Marex) predict a significant increase in Brazil's 2026/27 coffee production, potentially breaking historical records, which is another reason for the price drop. Counteracting factors supporting the price Although the Real's depreciation lowers the price, some factors help prevent the price from falling too much. • Weather damage: Dry weather in Vietnam has caused damage to Robusta coffee production. Additionally, the "El Niño" weather phenomenon may reduce rainfall during the flowering period of coffee trees in Brazil, supporting price stability. • Decreased harvest capacity: The reduction in coffee harvest capacity in ICE (Intercontinental Exchange) over the past two months has created efforts to support the market. • Closure of the Strait of Hormuz: The transportation disruption in this route has increased shipping, insurance, and fuel costs, creating its own pressure on the fluctuating coffee price. Future outlook According to reports from the International Coffee Organization (ICO) and the USDA, global coffee production is expected to increase by 2% in the 2025/26 production season. Robusta coffee production is expected to show a high increase of 10.9%, while Arabica production is estimated to decrease by 4.7%. Overall, the coffee market is experiencing significant volatility due to currency fluctuations, climate change, and geopolitical conflicts. Source: I took it from https://www.barchart.com/ Sahle Maryam Ge/Medehen

The General Administration of Customs (GAC) has announced that, commencing July 20, 2026, China will permit eligible coffee beans from all 53 African nations maintaining diplomatic relations with China to enter its market. According to the GAC, coffee beans—a signature agricultural product and a cornerstone economic industry for numerous African countries—represent the second category of African agricultural goods to achieve full quarantine access to the Chinese market, following dried chilies. https://news.cgtn.com/news/2026-05-28/China-to-grant-market-access-to-coffee-beans-from-53-African-countries-1NvpsTCqbIY/p.html

The End-of-Life Cycle of Coffee Daniel Woods 12–15 minutes Coffee represents one of the world’s most significant organic contributors to greenhouse gas emissions; however, various innovative solutions regarding the utilization of coffee waste are gaining momentum globally. Consider this scenario: a customer enters a café and orders a beverage—whether a latte, flat white, cortado, espresso, or an alternative option. The transaction is finalized, the barista prepares and serves the coffee, and subsequently discards the coffee puck. What follows? Naturally, the coffee is consumed and enjoyed, yet the coffee grounds are typically disregarded and deposited in landfills. The lifecycle of coffee does not conclude at the cup. In reality, the world's most popular beverage has inflicted substantial environmental harm through landfill disposal for years, though this trajectory is shifting. Globally, businesses and researchers are conceptualizing and implementing new methodologies to responsibly manage spent coffee waste, transforming what was traditionally a linear pathway into a regenerative circular economy. https://www.gcrmag.com/the-end-life-cycle-of-coffee/?fbclid=IwZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPMjc1MjU0NjkyNTk4Mjc5AAEemlOiZk1Yrvu9AZGLumis7Olry7U0GzoNYHPJIme5G4iu6luqpT8u2li83_A_aem_zbsO_oWObeeOYYKGTu5EdA

The Conflict in Iran Is Increasing Coffee Production Costs Fertilizer costs are rising sharply for coffee producers, threatening future global supply and the livelihoods of smallholder farmers as the U.S.-Iran conflict sends shocks through energy, shipping, and agricultural-input markets. Global lenders, coffee industry analysts, and producer representatives have issued recent warnings regarding rising input costs, with potential threats to the 2026/27 coffee season should conflict-related disruptions persist. https://dailycoffeenews.com/2026/05/05/the-war-in-iran-is-making-coffee-production-more-expensive/?fbclid=IwZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPMjc1MjU0NjkyNTk4Mjc5AAEeonfQhjVdN2DhWtTqjM7RvNzD9p7u6lVeRG2_mxTgRfchID2rjPuGXJ0pKb8_aem_RRWI5KtvBWFtKC1sEF413g

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This series explores the impact of China's zero-tariff policy for 53 African countries, effective May 1. In this episode, Ethiopian coffee producers and exporters welcome the policy as a significant opportunity to strengthen their presence in China, raise incomes for farmers, and foster more balanced trade between the two countries.