Introduction to the characteristics and Flavor of Fine Coffee in Yegashefiguji, Ethiopia

Sidamo, Yega Xuefei, Hidama, Gurgi... Is the origin of Ethiopian coffee foolish? It's not your fault! There are not many people who like to spend time on research, and following others is the mainstream. Not to mention coffee roasters, even raw bean importers, do not necessarily make efforts to understand where these famous coffee producing places are in Ethiopia and even in the world, and what is the connection between them.

Ethiopian coffee beans have dominated the boutique coffee industry for many years and have not fallen so far. The reason is that both "quality" and "quantity" are amazing enough to support the demand for boutique coffee. The largest annual output of coffee beans in the world is Brazil. But the quality is generally not good. It is hard to see the back of Ethiopia.

To the southeast of Yegashefi is Guji Zone, which has attracted more attention in recent years than Yega Chefe. Unlike Sidamo and Yegashifi Coffee, after years of efforts to convince the Ethiopian government, Guji finally identified itself in 2010, distinguishing it from Sidamo in terms of the logo of its producing area. Guji is a region 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.