This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. It grows at an altitude of 1,500 to 2,000 m.a.s.l. the soil is red in color, and temperatures are conducive for coffee production. The area is known for distinct higher levels and for that reason it is considered as one of the rainiest regions in Ethiopia. Coffees from this region are reportedly best when washed.
It has mild flavours of fruit and some sweet citrus. A bright citric acidity and a lovely silky body holds the coffee together. The finish is clean and satisfying