Sidama

About Sidama Coffee

Sidama coffee, cultivated in the lush highlands of southern Ethiopia, represents one of the country's most celebrated coffee-growing regions. Named after the Sidama people who have tended these lands for generations, this coffee is renowned for its perfectly balanced and remarkably complex flavor profile.

The Sidama region benefits from diverse microclimates and elevations ranging from 1,400 to 2,200 meters. This variation allows for a wide spectrum of flavor development, creating coffees with exceptional depth and character. The area's red volcanic soil, combined with ample rainfall and ideal temperatures, provides perfect growing conditions.

Natural Processing

Unlike washed coffees, Sidama is traditionally processed using the natural or dry method, an ancient technique that enhances the coffee's inherent sweetness and body. This method involves drying the whole coffee cherry in the sun, allowing the fruit to naturally impart its flavors to the beans.

The cherries are carefully spread on raised drying beds and turned regularly for 3-4 weeks until they reach optimal moisture content. This patient process results in a coffee with pronounced fruity notes, enhanced sweetness, and a fuller, more rounded body compared to washed coffees.

Tasting Notes

Sidama coffee offers a beautifully balanced cup with layers of complexity. The initial taste reveals rich chocolate notes, followed by bright citrus undertones that add vibrancy without overwhelming the palate. Stone fruit flavors, particularly peach and apricot, emerge as the coffee cools.

The body is medium to full, with a syrupy smoothness that coats the palate. The natural processing enhances the coffee's sweetness, creating a well-rounded cup that appeals to both traditional coffee lovers and those seeking more adventurous flavors. It's excellent for espresso, French press, or drip brewing methods.