Ethiopian Sidamo Coffee Beans

Sidamo is one of the most prolific growing regions in Ethiopia, putting out large volumes of consistently great coffee each year.

Review

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.

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

Starbucks

Starbucks' Single Origin Sun-Dried Ethiopian Sidamo has seen rave reviews from people not previously familiar with Ethiopian Sidamo coffees. The rich fruit flavors and hints of jasmine shine through even up to a dark roast, which imparts dark chocolate notes, and compliments the overall flavor profile.

These coffees are hand-picked and sorted, then raised on drying beds until the coffee is ready to be shipped and roasted.

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.

Growing Regions

Ethiopia’s Sidamo coffees are known for their rich body that is very complex along with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any coffee roaster. 

Coffee is an important part of Ethiopian culture and is celebrated daily in the traditional Ethiopian Coffee Ceremony. If you want to learn more about the origins of coffee in Ethiopia you can read the whole fascinating story in the World’s Best History of Coffee.

Since coffee was first discovered Ethiopia has provided some of the world’s best premium coffee, pungent and complex with a delicious winey taste and a wildness in the acidity.

Among the most revered of Ethiopian coffees is the spicy and fragrant Yirgacheffes which shimmer with citrus tones and offer a very delicate body combined with a wonderful sweetness in the taste and floral notes in the aroma.

Ethiopian Harrar coffees – respected for their heavy body and spicy fragrance – are also among the wold’s finest specialty coffees and include the Longberry (comprised of the largest coffee beans), Shortberry (including smaller coffee beans), and Mocha (Moka; Mocca), which consists of the prized peaberry coffee beans.

The Harrars are bright in the cup with floral and fruity notes in the acidity along with the distinctive winey tones. The heady and pungent aroma often offers up hints of blackberries along with spice tones such as cardamom, cinnamon and compote adding to the lingering aftertaste.

Also see Ethiopian Coffee.

Green Coffee Production

Year	60kg bags	Coffee grown
2016	6,600,000 bags	871,200,000 pounds
2015	6,713,975 bags	886,244,753 pounds
2014	6,625,262 bags	874,534,558 pounds
2013	6,527,444 bags	861,622,595 pounds
2012	6,233,007 bags	822,756,871 pounds

Green Coffee Exports

Year	60kg bags	Coffee exported
2016	0	0 pounds
2015	3,091,980	408,141,360 pounds
2014	2,872,260	379,138,320 pounds
2013	3,044,440	401,866,080 pounds
2012	3,166,010	417,913,320 pounds

Data may not be available for the most recent year.
Source: ICO

Facts

Ethiopia is the #5 largest coffee growing country in the world, in 2015 they...
produced 886,244,753 lbs
exported 408,141,360 lbs
That's only 46% exported!

Sounds like a lot? It's actually 4.4% of the coffee grown worldwide.

Ethiopia coffee is grown on mountainside "fincas" (farms) at 1500 to 2200 meters above sea level
(that's 4,922 to 7,218 ft)


Source: ICO