Jasmine tea, which is preferred by Ghimbi growers as a composite bean material, is fragrant and bitter

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

Ghimbi grows in the plateau of Western Ethiopia at 4900-5900 feet (Wollega province) above sea level, north of Jima, mostly wild, with an annual output of about 500000bags/60kg, mostly exported to G5/G4, beans larger and longer than Longberry, brownish in green, similar to less jasmine tea, more bitter, lack of rising Hara, slightly sour, slightly fruity and slightly inferior to Hara, but with a good texture and viscosity. So the beans in Jinbi District are jokingly called "poor man'". S Harar ". The taste is complex but balanced, it has better throat rhyme in deep culture, and Huigan is longer, which is one of the materials that many bakers like to use as comprehensive beans.