Ethiopia's highlands are the birthplace of coffee

The Ethiopian plateau is the birthplace of coffee. In the eastern part, near Harrar, the ancient capital, mocha beans (Harrar,Harari,Harer or Harar) are still produced by traditional drying methods at an altitude of about 2,000 meters above sea level. Halal's texture is medium, with a fruity, wine-like flavor, good Halal's wildness is comparable to the best Yemeni mocha. Dried beans from other regions, such as Gimbi or Ghimbi, Jima,Jimma or Djimah, and Sidamo, are equally wild and wine-like, but less rich and coarse in texture. Washed mocha from West Kimby has the same acid as Harrah's, but packaged with a richer, more balanced feel and heavier texture. For washed beans from the south, such as Sidamo and Gemma, less wine acid is preserved and more tender lemon and flower flavors are substituted. The best of the best is produced in a small, higher area of sidamo called Yirgacheffe, which has a rich taste that brushes through the taste buds and leaves an endless aftertaste. The slightly sour taste is similar to Sumatra and moves downstream from the rich texture. In addition, it adds a unique soft floral fragrance, which is truly the only coffee in the world.