Is the Sidamo producing area of Ethiopia the same as the Guji producing area? Introduction of coffee in Guji producing area

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Ethiopia, located in central Africa, is mainly a mountainous plateau, known as the "roof of Africa", with an average elevation of nearly 3000 meters. The East African Rift Valley runs through the whole territory from northeast to southwest. Eritrea, which was bordered by the Red Sea in the north, became a landlocked country after it voted for independence in 1993.

The Ethiopian administrative region is divided into four grades, the order from big to small is Region, Zone, woreda and kebele. Most of the names of raw coffee beans are named according to this rule. For example, Sakui, which is located in the southeast of Yejia Sheffield in the Sidamo producing area, belongs to Oromia Region → Guji Zone Guji → Shakisso woreda Shakiso → Hambella Hambela.

Guji Guji Zone was established as an independent production area by ECX (Ethiopia Commodity Exchange) in 2010 because of its superior geographical location and cup flavor. Shaqisuo is the most attractive micro-producing area in the Guji producing area, which is located southeast of Yega Snow, with an average elevation of more than 1800 meters above sea level.

Guji producing area is a producing area that has attracted much attention in recent years, and it has made good achievements in flavor display and quality in recent years. The Guji production area once belonged to the Sidamo production area, but it has been independent into a new production area by the Ethiopian Commodity Exchange (ECX) in 2010.

The Guji region, located in the southeast of Yegashefi, is adjacent to the Sidamo and Gaide areas. It is an area with complex topographical changes such as towering mountains, highlands, plateaus, valleys and plains.

The geology of this area belongs to the nutrient-rich black soil (Vertisol), the depth of the soil is nearly two meters, and the average elevation is more than 1800 meters. The significant temperature difference between day and night created by geographical characteristics makes the local area have various local conditions for producing high-quality coffee.

The biggest advantage of this place is that the soil vitality is maintained through the circulation of natural organic matter, using the withered leaves or litter of surrounding trees, plant residual roots and so on as natural fertilizer.

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