ETHIOPIA: THE SIDAMA AND GUJI ZONE
FOR THE MOST PART, I REMAIN RELATIVELY UNBIASED WHEN IT COMES TO PRODUCING COUNTRIES. YOU KNOW, IT’S NOT JUST ABOUT THE TERROIR, IT’S ABOUT UNDERSTANDING YOUR PRODUCT AND MARKET — WITH A LITTLE OLD FASHIONED HARD WORK THROWN IN TOO. MOST COFFEE FARMERS HAVE ALL THE POTENTIAL IN THE WORLD. YES, IT’S TRUE THAT SOME DO LIVE ON THE SUNNIER SIDE OF THE HILL, OR AT THE HIGHEST PEAK WHICH CAN PROVIDE SOME ADVANTAGE TO CUP QUALITY. HOWEVER FOR THE MOST PART, VARIETY, PROCESSING, SOIL NUTRIENTS AND SELECTIVE PICKING ARE THINGS YOU CAN HAVE SOME CONTROL OVER IN ORDER TO INCREASE THE QUALITY AND UNIQUENESS OF YOUR COFFEE. AFTER SPENDING THE PAST COUPLE OF YEARS VISITING THE COFFEE GROWING COUNTRIES OF THE WORLD, I FINALLY MADE MY WAY TO ETHIOPIA, THE BIRTHPLACE OF COFFEE. ONLY TO DISCOVER THAT MOST OF THEIR SECRET LIES IN THE GIFTS MOTHER NATURE HAS PROVIDED FOR THEM. There is something about a great Ethiopian coffee that I really appreciate. For the most part, I would consider them some of