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Ethiopian Coffee area & an overview of their taste
Because Ethiopia has obvious differences in topography and altitude, and has a wide variety of varieties, unclassified plants are also called family heirlooms, so its coffee tastes vary greatly. The lack of specificity of coffee varieties means that professional buyers distinguish Ethiopian coffee by region, altitude and cupping score, not by variety.
Here is an overview of the main Ethiopian coffee areas and related flavors.
Sidamo
Located in the fertile highlands of the East African Rift Valley, Sidamo is one of the three major coffee producing areas in Ethiopia (alongside Hara and Yegashev). It's 1550 to 2200 miles now. There is plenty of rainfall, suitable temperature and fertile soil.
It is reported that 60% of the coffee produced here is washed. Sidamo Coffee is famous for its rich, full-bodied, vibrant acidity as well as floral and citrus flavors.
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