Yirgacheffe: Washed and natural processing both available. The washed processed Yirgacheffe is high on floral tones with a lemon citrus acidity that almost reminds you of a mix of tea with coffee. Jasmine, lemongrass, sometimes raspberry, peach, and black tea are all common cupping notes for a washed Yirgacheffe. The most famous favored micro-region is Kochere. A natural Yirgacheffe is not as common, and if it is natural it will be clearly marketed as being such. The natural Yirgacheffes are much sweeter and fruitier but with the same overall flavor characteristics - a special coffee that is extremely pleasant and easy to drink.
Sidamo:Sidamo is actually a micro-region within Yirgacheffe, but it has enough distinctness to warrant differentiation. A washed Sidamo tastes a lot like a Yirgacheffe and offers you floral and lemon characteristics.A natural Sidamo will have berry aroma and undertones, quite often strawberry, in addition to the lemon citrus acidity, offering you an incredible sweet strawberry-lemonade flower escape.Occasionally find one with milk chocolate notes besides, and that is quite a treat. The best Sidamos have a clean aftertaste, but often you find them with an earthy or black-tea sharpness in the aftertaste that just about ruins the experience.
Harrar: Natural processed Harrar is the norm, and it is not necessarily going to have blueberry undertones, but often it will, at varying levels from “in-your face” all the way down to “use your imagination” A Harrar that is full of blueberry is truly a treat, and those who have experienced it come back over and over for more. Other nicknames include "Harrar Horse" and "Harrar Longberry" but they are all referring to the same thing. In recent years, the price of Harrar coffee has reached such heights that the US isn't importing the good lots, and the Harrar on the US market is weak and disappointing. A low grade (Grade 4) Harrar will many times have an undesirable earthy aftertaste, or sometimes lack the blueberry undertones.