Coffee beans in the highlands of southern and western Ethiopia

Grown in the south-west highlands of Ethiopia East of Gima, north of Sidmo, elevation 3600-6200 ft. Preferred by most Europeans and Americans, mostly washed, annual yield of about 110000bags/60kg, medium mostly round (15/16scr), color green with blue, exports mostly G2 grade, taste similar to Yegashev, viscosity is thinner, but floral and fruit flavor is obvious, sour is also softer than Yegashev, more irritating acid, residual taste similar to wine, has a good and balanced quality, is after Yegashev, a noteworthy Ethiopian fine coffee, but almost all the rum is Ethiopian coffee organization vertical integration exports, That's why it's almost impossible to see them in the country.

The best flavor is two to three days after baking. In fact, the good Lime and Yegashev are equal (this is actually a subjective consciousness of different opinions).

Sidamo/Sundried or Nature Dry-Processed and Washed

Growing in the southernmost Ethiopian plateau between 4,600 and 7,200 feet above sea level (Sidamo province), southeast of Jima, due south of the capital, it is usually sweeter and more popular than most people. Its annual yield is about 225000bags/60kg. The beans are smaller than Longberry and greenish and grayish. In the sun drying field of Sidamo, coffee is placed in hemp net stands. Workers take turns to stir coffee manually in the sun. Sunlight Sidamo is usually labeled as G4 outlet, washed Sidamo because of the more perfect treatment process than sunlight, so most of the G2 grade exports more.

Sunlight tastes close to floral, but slightly earthy. A nutty fruity, slightly cacao nose when washed, but smooth texture and viscosity, pleasant acidity and aromas. Medium roast is good for single serve, deep roast for blend coffee and base of good Espresso.

Yirga-Cheffe/Washed