Ethiopian Sidamo Coffee Beans

A wet-processed (washed) Ethiopian coffee best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and an finish that is bright and soft.

Growing Altitude: 1500-2220 meters above sea level

Arabica Variety: Heirloom Ethiopian Varieties

Harvest Period: October – January

Milling Process: Fully Washed, Dried on Raised Beds

Aroma: Floral, Slight Woody

Flavor: Lemon, Cane Sugar, Berries

Body: Medium, Smooth
Acidity: Winey

A good Sidamo is well-balanced with cupping notes exhibiting berries and citrus (lemony) with complex acidity.

Ethiopian Sidamo Coffee Farming

Sidamo green coffees are grown in the Province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. These elevations qualify the beans as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) – elevations where the best Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.

It is very likely that in and around this region is where coffee had its origins. See World’s Best History of Coffee. Also see Ethiopian Coffee.