Coffee is the main economic crop in Ethiopia, the largest crop export and important production.

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness. Coffee raw beans are grayish in some places thick and small in some places, soft and strong acidity, mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.