Coffee review

Sidamo Coffee Coffee producing area Coffee Manor Coffee Bean Cooking method

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Why does Sidamo coffee taste so good? why is Sidamo coffee so popular? please look down at the coffee flavor is very diverse. And Sidamo coffee tastes good with different types of soil, microclimate and countless native coffee species, with towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to

Why does Sidamo coffee taste so good? why is Sidamo coffee so popular? please look down at the coffee flavor is very diverse. And Sidamo coffee tastes good with different kinds of soil, microclimate and countless native coffee species, with towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown topsoil. 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. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it can be seen that the beans produced in this region are extraordinary in Ethiopia Sidamo G2, Ethiopia: Sidamo is located in the south of Ethiopia, extending to the administrative districts of Arsi and Bale in the east, and Gamogofa in the west. Xidamo coffee is cultivated at 1400m-2000m above sea level. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. The largest town in Sidamo is Hawassa, which has developed rapidly in recent years. Many modern restaurants and hotels have been set up, and it is also an important distribution center for coffee exports. Cedamo's coffee flavor is very diverse, different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town.

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