Ethiopia is the birthplace of the famous Arabica coffee beans. Among all the production areas, Hidamo and Yegaschefi are the most outstanding. People have maintained the tradition of harvesting wild coffee beans. The coffee garden with an altitude of more than 1,500 meters has formed a unique coffee terroir after more than a thousand years of evolution and adaptation. Ethiopian coffee is mostly washed beans, with rich floral fragrance, smooth and subtle, and strong chocolate flavor and fruity aroma.

       The taste quality is as intriguing as its natural scenery, and it has an irresistible direction. Because of Kenya’s high altitude and low mountain temperature, the coffee beans’ maturity period is prolonged, which is conducive to the accumulation of complex thoughts of fruits. Its unrestrained acidity, thick and aromatic fruit flavors, such as blackcurrant, grapefruit, etc., constitute the rough and mature characteristics of Kenyan coffee.