Is the coffee in the minority producing areas of Ethiopia good?

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Ethiopian DJIMMAH Coffee

Djimmah coffee, which grows in the Illubabor and Kaffa areas between 4400 and 6000 feet above sea level, is an excellent low-acid Ethiopian coffee when it is wet-processed (washed). When Djimah is dried naturally; however, it is well known that it produces a usually unpopular medicinal flavor.

Ethiopian Limu Coffee

Limu coffee grows in southwestern Ethiopia, ranging from 3600 feet to 6200 feet above sea level. It is a high-quality wet-processed (washed) Ethiopian coffee with relatively low acidity but some sharpness.

Limu and Djimmah are often distinguished from western Ethiopia, where Limu is wet and Djimmah is dry. Limu and Sidamo coffee are often interchangeable because they taste similar.

Limu coffee is characterized by a well-balanced (palate), distinct aroma and spicy taste-sweet and vibrant.

Ethiopian GHIMBI Coffee

Ethiopian Ghimbi coffee is a washed coffee variety grown in western Ethiopia. It is reported that Ghimbi coffee has a heavier body and a more balanced and lasting body than Ethiopian Hara coffee. Ghimbi is famous for its complex flavor and rich, sharp acidity.

Ethiopian LEKEMTI Coffee

Lekempti coffee grows in the Ghimbi and Wollega regions of Ethiopia, ranging from 4900 to 5900 feet above sea level. Lekempti coffee is famous for its pleasant acidity and healthy body, reminiscent of Ethiopian Harrar Longberry coffee. Ethiopian Laikemuti coffee also has a slight but unique fruity flavor.