The alcohol content is suitable for the sun. The taste of the coffee is introduced by the manor.

[Sunlight Sidamo]: The bean body is smaller than Longberry, green with yellow, in the Sidamo sun drying field, coffee is placed in the hemp net rack, workers take turns in the sun exposure, manually stir coffee, Sunlight Sidamo is usually marked with G4 export mostly, washed Sidamo because the processing process is more perfect than the sun, so most of the G2 grade exports more.

[Washed Sidama]: Coffee green is slightly gray, some places are coarse and some places are fine, acidity is soft and strong, alcohol is appropriate, sweet and spicy, it is one of the courtyard coffee in the southern highlands of Ethiopia. It is different from ordinary African coffee is that Sidamo has clear fruit acid, smooth taste, and with a delicate floral smell of coffee beans must be immediately into the processing process, otherwise it will begin to ferment, so that coffee beans produce odor. There are two methods of treatment,"solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, a gentle aroma and more gum; water-washed beans have a good mellow flavor, a high aroma and a lively sourness. The greatest advantage of this area is that soil fertility is maintained through the circulation of organic matter, using the withered leaves of surrounding trees or the remains of plants as fertilizer. Therefore, the coffee produced in the town has obvious differences and characteristics. From 2010 to 2012, it won high scores of CR92~94 from the authoritative coffee evaluation website in the United States. This shows that the production of raw beans extraordinary. 1. After picking, the beans have not been specially selected and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans.

2. Coffee farmers usually find a vacant lot near their homes to deal with, so there are often a lot of impurities or dirty things on the ground, and coffee is easily contaminated with impurities.

The improved solarization method aims at improving the two shortcomings of the traditional method:

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out the defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already at a very low blemish level