What are the different regional characteristics of the Sidamo producing area in Yegashifi, Ethiopia?

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For example, the more famous and well-known of these is Sakuran, which is produced in the GUJI producing area. Only coffee beans that really grow at an altitude of more than 2200 meters can be counted as Sakuran. With the smell of jackfruit and nectarines, many people will use it to make ice drops, and the flavor is super awesome. So that's what we seem to think of when we mention Sidamo, but it would be a pity if your perspective is focused on the treasure land of Crouching Tiger, Hidden Dragon. The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010, Murray 2012, it continuously obtained the high score of CR92--94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

Raw beans, Sidamo Coffee Raw beans are grayish in some places, thick and small in some places, soft and strong in acidity, mellow and sweet and spicy. It is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.