Origin: Sidama Coffee is grown in the Sidama region of southern Ethiopia, renowned for its lush coffee-growing landscapes.
Altitude: Typically cultivated at elevations ranging from 1,500 to 2,200 meters (4,900 to 7,200 feet), which influences its flavor complexity.
Flavor Profile: Sidama Coffee is known for its bright acidity and vibrant flavors, often featuring floral notes, citrus, and berry undertones. It typically has a medium body with a smooth finish.
Processing: The coffee is mostly processed using the washed method, which enhances its clarity and acidity, but some natural processed coffees are also produced, adding sweetness and fruitiness.

Origin: Yirgacheffe Coffee is grown in the Yirgacheffe region, located in the Gedeo Zone of the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia.
Altitude: It is cultivated at high elevations, typically between 1,700 and 2,200 meters (5,600 to 7,200 feet), which contributes to its unique flavor profile.
Flavor Profile: Known for its bright acidity and complex flavors, Yirgacheffe Coffee often features floral notes, citrus, and herbal undertones, with a clean and smooth finish.
Processing: Most Yirgacheffe coffees are washed, enhancing clarity and brightness, and are sun-dried on raised beds to ensure even drying.

Origin: Guji Coffee comes from the Guji zone, located in the Oromia Region of Ethiopia, south of the famous Yirgacheffe region.
Altitude: It is typically grown at elevations ranging from 1,800 to 2,200 meters (5,900 to 7,200 feet), contributing to its unique flavor profile.
Flavor Profile: Guji Coffee is known for its rich and complex flavors. It often exhibits fruity and floral notes, with hints of chocolate and spice, along with a vibrant acidity and a medium to full body.
Processing: The coffee is primarily processed using both washed and natural methods. The natural process can impart a sweeter, fruitier profile, while the washed method enhances clarity and brightness.