The Sidamo Coffee production area on the Ethiopian Plateau introduces boutique coffee.

Djimmah

This gemma, which accounts for about 50% of Ethiopia's annual production, is located in the country's southwestern highlands (at the border of Kaffa and Illubabor provinces) and grows between 4,400 and 6,000 feet above sea level, usually exported as G5/G4.

However, in recent years, about 10%~20% of Gima has been used to make up for the lack of taste of coffee, and its quality has gradually declined to its own level. However, people who buy coffee have a bipolar evaluation.(My friend uses only Gima as the base of espresso in his shop, and its strong flavor surprises me.) The coffee is like a sea blow, following the ancient method of taking the sun, but also a little sour wine but slightly inferior to the sea blow. Its texture is medium, rough and earthy.

Ghimbi Lekempti

West Ethiopia, 4,900 - 5,900 feet above sea level.(Wollega Province) plateau, north of Jima, most of them wild, annual production of about 500000bags/60kg, export mostly G5/G4, beans are larger and longer than Longberry, green with brown, taste similar to less jasmine tea fragrance, more bitter, lack of rising hala, slightly acidic, slightly fruity and wine fragrance but slightly inferior to hala, but there is a good texture viscosity, so the beans in Jinbi District are nicknamed "poorman' sHarar."

Complex but balanced taste, good throat finish when deep-cooked, long sweet back, is one of the ingredients many bakers like as a mixed bean, but also as a good single item, suitable for drinking after dinner.

Limu

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

Growing in the southernmost Ethiopian plateau between 4,600 - 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 rack. Workers take turns to stir coffee in the sun. Sun-dried Sidamo is usually labeled as G4 export. Most of the washed Sidamo are exported as G 2 grade because of the perfection of the treatment process.

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 suitable for single serve, deep roast is suitable for blended coffee and good Espresso base