The growth environment requirements of Ethiopian coffee beans and the shape of coffee beans are long beans and small round beans.

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Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

Ethiopia is the birthplace of the famous Arabica coffee beans, of all the producing areas, Hidamo and Yegashafi are the most outstanding, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after thousands of years of evolution and adaptation. Ethiopian coffee is mostly washed beans, full-bodied flowers, smooth and subtle, as well as strong chocolate and fruit aromas.

Ethiopian coffee, which grows in the natural wild environment, is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the soil. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.

Long-grain beans:

It is planted all over Ethiopia, and from the actual proportion seen, there are more long grain varieties in western Jimma, including Limmu and Kaffa, and less in sidama (Sidamo) or yirgacheffe (Yega Sheffield).

Small beans:

The shape of the bean is relatively round and the bean body is small, mostly between 14 and 15 mesh. They can often be seen in Sidamo and Yegashifi. Compared with other regions, sidama, yigracheffe and surrounding arsi, guji have more native varieties of these small particles.

In addition to the diversity of varieties, the cultivation of coffee has also affected the complexity of Ethiopian beans. Ethiopia's coffee cultivation is divided into:

● forest coffee forest coffee (8-10%), coffee trees and other crops coexist in the primeval forest, without any artificial care, farmers will pick coffee fruits regularly.

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