The characteristics of Sidama coffee beans in Ethiopia's famous boutique coffee producing area introduce the flavor and taste of Huakui coffee beans.

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The front street introduces Ethiopian coffee.

Southern Ethiopia

Grow rich and complex Sidamo coffee (or Sidama) with rich and distinctive taste. Sidamo raw beans are usually cheaper than Yirgacheffe beans, but reflect better value in terms of price and quality.

Eastern Ethiopia

The region is known for its dry processed (unwashed; natural) coffee, which produces Harrars fruit or wine tones, complex blueberry flavors, bright (sometimes bright) acidity, and medium to severe body dry edges. Harald Coffee is a unique wild grape variety unique to the region and is hand-processed by locals.

Western Ethiopia

The production of Ghimbi coffee beans is characterized by rich, high acidity, rich taste and aroma.

Ethiopian DJIMMAH Coffee

Djimmah coffee is grown in the Illubabor and Kaffa areas at an altitude of 4400 to 6000 feet. It is a high-quality, low-acid Ethiopian coffee that has been wet-treated (washed). When Djimah is dried, it is natural; however, it is known that unwashed ones usually produce usually undesirable medicinal fragrances.

Ethiopian LIMU Coffee

Limu coffee, which is grown at an altitude of 3600 to 6200 feet in southwestern Ethiopia, is a high-quality wet-processed (washed) Ethiopian coffee with relatively low acidity but a bit sharp.

Limu and Djimmah are often distinguished because they come from western Ethiopia, where Limu is wet and Djimmah is dried. Due to similar flavor characteristics, Limu and Sidamo coffee are often interchangeable.

The brewed Limu coffee mug is famous for its well-balanced body (palate) and obvious wine and spicy taste-delightfully sweet and vibrant.

Ethiopian GHIMBI Coffee

Ethiopian Ghimbi coffee is a wet-processed (washed) coffee variety grown in western Ethiopia. It is well known that Ghimbi coffee weighs more and lasts more evenly than Ethiopian Harald coffee. Ghimbi is famous for its complex flavor and rich, sharp acidity.

Ethiopian LEKEMTI Coffee

Lekempti coffee is grown in the Ghimbi and Wollega regions of Ethiopia, from 4900 to 5900 feet above sea level, and is known for its pleasant acidity and healthy body, reminiscent of Ethiopia's Harrar Longberry coffee. Ethiopian Lekempti coffee also shows a slight but unique fruity flavor.

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