ETHIOPIA and VARIETIES Ethiopia has a very important place in the ancient history of coffee. Ethiopia (formerly Abyssinia) is thought to be the birthplace of coffee. Although it is not clear exactly where coffee originated, it is certain that Ethiopia is one of the oldest lands where coffee has existed. Here, coffee varieties are generally divided into two; JARC varieties and landraces. JARC varieties are varieties developed by the country's federal agricultural research center for greater resistance to pests and higher fruit yield. There are approximately 40 JARC varieties. Regional varieties refer to the varieties that have grown wild in the country since the earliest times, and there are approximately 10,000 of them. If a coffee lover buys a package of Ethiopian coffee and sees the variety identified as Heirloom, he should know that he is holding a combination of more than 10,000 varieties. SIDAMA Sidama is one of the most productive regions of Ethiopia for coffee. Sidama, a large area in the mountainous regions of the Rift valley, is one of the three commercially important regions of the country, along with Harrar and Yirgacheffe. 60% of the coffees in this region are washed and processed, and the region is known for coffees with rich, lively acidity and floral and citrus notes. Here, coffees grown at altitudes of 1500 to 2200 meters are described as (SHG). These coffees grow slower. This way they have more time to absorb nutrients from the soil and develop more robust flavors depending on local climate and soil conditions. GR.1: This coding is a quality classification. In the classification as Grade 1-2-3-4-5, beans falling into the 1st and 2nd grades are considered to be of high quality. It provides a clean cup with very few defective beans.