Single Origin: Ethiopia

Growing Conditions and Varietals

Altitude:
Coffees in Sidamo are typically grown at elevations ranging from 1,550 to over 2,200 meters above sea level, with many farms situated above 1,800 meters. The high altitude contributes to the dense bean structure and complex flavor development for which Sidamo coffees are celebrated.

Soil & Climate:
The region boasts rich, loamy soils of volcanic origin and benefits from a cool, tropical climate with well-defined wet and dry seasons. Frequent mist and cloud cover slow down cherry ripening, enhancing sweetness and acidity.

Varietals:
Sidamo is home to a wide array of indigenous heirloom varietals, many of which are genetically unique to Ethiopia. These landraces are often grown in semi-forested environments, contributing to remarkable cup complexity and floral intensity.

Production and Processing

Coffee in Sidamo is largely produced by smallholder farmers, many of whom manage just a few hundred trees each. These farmers deliver cherries to local washing stations, where traditional processing techniques are used to preserve and enhance the coffee’s natural qualities.

Processing:
The majority of Sidamo coffee is fully washed, though natural (dry) processed lots are also common and highly prized. Washed coffees are known for their tea-like clarity and floral aromatics, while natural processed Sidamos offer fruit-forward profiles with bold sweetness.

Key Washing Stations:
Notable stations across Sidamo include Shantawene, Bokasso, and Arbegona, each contributing its own microclimate and unique terroir expression.

Cup Profile
Ethiopia Sidamo typically showcases bright citrus acidity, a light to medium body, and expressive notes of jasmine, bergamot, stone fruit, and black tea. Its elegance, complexity, and aromatic intensity make it a staple in the specialty coffee world.