Ethiopia Of Coffee

The Origin of Sidama Coffee, Ethiopia

This area is known for producing some of the most outstanding and high-quality coffees in the world, and has a long history as an integral part of the birthplace of coffee.

Origin Details:

Region: Sidama is one of the main coffee producing areas in Ethiopia, the country recognized as the birthplace of Arabica coffee. The climatic and geographical conditions, with altitudes ranging from 1700 to 1900 meters above sea level, contribute to developing the unique flavors of the coffee.

Variety: Cultivated in this region are typically indigenous Arabica coffee varieties, known as "Indigenous Heirloom Cultivars," which contributes to a complexity in the flavor profile.
Flavor Profile: Sidama coffees have a remarkably complex flavor profile, often featuring sweet and fruity notes, as in your case, with hints of milk chocolate, fruit, and caramel.

Processing: The Sidama coffee you mention is naturally processed, meaning the coffee cherries are dried whole before the parchment is removed, a process that helps to intensify the fruity and sweet notes in the cup.

In short, this coffee has an origin in the rich coffee tradition of Ethiopia, particularly in the Sidama region, famous for its fertile soil (nitisols) and for harvesting and processing practices that emphasize artisanal quality.

Roast: Med-light

Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from thee Sidama zone.

Variety: Indigenous Heirloom Cultivars

Region: Sidama Zone, Ethiopia

Altitude: 1700-1900 M

Soil Type: Nitisols

Process: Full natural, sorted by hand. Dried on raised beds.