Ethiopian coffee producing areas Ethiopian coffee producing areas are Hilda Moharal and Yega Xuefei.

Ethiopia's coffee-producing areas are divided into east and west parts by the Great Rift Valley. Lakes, volcanoes, lowlands, plateaus and woodlands alternate and evolve independently. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also allows it to preserve its rich Arabica genes. The eastern half is mostly plateau, coffee beans taste better, such as yejia sherphine and sidamo, which are popular with bright sour taste, and Hailiar with charming "mixed fragrance"; the western half is covered with large areas of virgin forest, mostly in complete natural evolution, creating more complex coffee varieties, and the coffee varieties in the southwest Kafa forest have strong disease resistance. Due to natural evolution and less artificial selection, its overall flavor is slightly inferior to that of East Banbi.

Ethiopia's coffee producing regions are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

Yerga Sherphine (Yirga Cheffe) grows in the southern Ethiopian plateau at an altitude of 5700-7800 feet, located in the northwest of Sidamo Province, Abaya Lake area, usually sweet obviously, but also more popular than most people, an annual output of about 225000bags/60kg, beans are smaller than Longberry, green with gray color, mostly washed; In the washing plant, coffee fruit after harvest, fermentation in a tank filled with water, workers use a simple wooden rake stirring, in order to facilitate the smooth cleaning, washing plant always has a pungent fruit acid fermentation smell, and the sound of fruit collision with each other in the tank, fruit thick soft, directly shelled and washed, leaving only sheepskin coated fruit, fruit after the final washing, directly dried outside the washing plant. Flavors similar to lemon and citrus complex, taste viscosity excellent, complex flavor, mostly exported as G 2, suitable for medium baked single. A small town in eastern Egypt, 1800 - 2000m above sea level, the old saying "Yirga" means "settle down" and "Cheffe" means "wetland." Yerga Sherphine is attached to the Sidamo region and is loved by fine coffee lovers around the world for its unique jasmine fragrance and citrus acid. This special taste is also known as "Yerga Sherphine" flavor. According to the defect rate of raw beans, yejia sherphine can be divided into G1~G5 grades from good to bad. Generally, it is washed with water, but there are also a small number of rare beans deliberately treated with sunlight to enhance the charming fruity flavor and body.