What does it mean to be a native species of coffee in Ethiopia's Sidama Guji region?

The Sidamoguji area along the Mora Mora River in southern Ethiopia produces "forest coffee" or wild coffee trees. There are also many small coffee farms in the region, which gather coffee in cooperatives for grinding and export. The typical variety in Guji area is a family heirloom. What is important to us is that it is not a modern variety, but a traditional coffee, very similar to the coffee that was first grown there. Processed by the Ch'Ire Ameli cleaning station of Guji Fengtu Nensebo woreda. More than seven hundred small farmers took cherries to Ch'Ire Ameli, where they made impressive choices and used traditional elevated beds for excellent sun processing of Ethiopian native species. Why is it called a common name? It is estimated that there are about 60,000 varieties of coffee in Ethiopia. Because of this large number, genetic tests have not yet been conducted to allow buyers to distinguish between varieties. Due to cross-pollination that occurs naturally in the natural environment, the name "Ethiopian native species" exists as an easy-to-understand word to describe the situation. However, this does make Ethiopians a mystery, which is an interesting mystery, because each village or town may have a different breed and have very unique characteristics. Ethiopia is the birthplace of coffee, which means it was naturally found here! The drying process seems simple: pick the fruit and put it in the sun until it changes from red to brown to the near end, and then peel it from the dry thick skin to reveal the green beans step by step. This is a method suitable for dry areas, where sunlight and heat dry the seeds in the dry, intact pericarp. Because of its simplicity and because the fruit remains intact, it is often called "natural coffee", a bit like drying grapes into raisins. Since minimal investment is required, dry processing defaults to producing cheap commodity-grade coffee in areas where fruits and seeds can be dried in the right climate. But this is a failure in wet areas. If the drying process is not fast enough, the fruit will degrade, rot or mildew. Dried coffee can also be very inconsistent. If you want a clean, sweet, full-bodied cup, DP will be more laborious than wet. Even the most cautious pickers pick green immature or semi-ripe coffee from the branches when picking red ripe cherries. If it is not removed on the first day of drying, the green turns brown, making it difficult to distinguish it from ripe fruit.