Raw Coffee
Sidamo
Sidamo coffee originates from southern Ethiopia and is made from unique Ethiopian types native to the region. It is well-known for its delicious flavor. The Sidamo region is Ethiopia’s largest coffee region. Coffee growing areas extend outside Sidama’s politically recognized borders, encompassing districts ranging from Nensebo woreda in the west to Konta woreda in the east. This Ethiopia Sidamo Coffee is produced by local villagers on small garden plots and where other subsistence crops are also grown.
The Process
Sidamo coffee is typically grown at high altitudes, between 1,500 and 2,200 meters above sea level, and is often shade-grown under the canopy of larger trees. The coffee is typically processed using the washed method, which involves removing the outer layers of the coffee cherry and fermenting the beans before they are dried. While the natural processed are hand-picked and sorted, then raised on drying beds until the coffee is ready to be hulled and shipped.
Sidamo in a cup
Sidamo coffee has a delicious and complex flavor profile, with delicate notes of spicy, clove like, cardamom floral and rue-like herbals finish. It tends to have a medium body with a lemony-limey brightness. The natural Sidamo offers the same balanced complexity and core notes as the washed profile. However, the difference in fermentation reveals more depth and structure in the fruity notes. Naturals lean towards winey tastes.