Origin: Ethiopia, East Africa
Elevation: 1700 - 1900 masl.
Processing: Fully Washed
Sidama is one of the three regions (along with Harrar and Yirgacheffe) that the Ethiopian government trademarked in 2004 to bring wider recognition to their distinctive coffees. It produces a mixture of washed and naturally processed coffees that are incredibly popular among those who enjoy a fruity and intensely aromatic cup. The region was named after the Sidama people, but both Sidamo and Sidama are used to describe coffees from the region. This region grows some of the highest coffee in Ethiopia.
Well-balanced, complex, and smooth, Ethiopian Sidamo represents some of the best characteristics of African coffee. Often regarded as one of the finest coffees in the world.
Sidamo beans are grown in the highlands and due to the higher elevations, the growth of beans is slow. While this delays production, the slower growth allows the beans to absorb more nutrients from the soil and develop a more complex and robust flavor profile.
Once picked, Sidamo beans are wet-processed. The coffee cherries are forced through a screen using high amounts of water pressure. The process of pushing the cherries through the screen removes the majority of fruit and skin, only a small amount of pulp remains. The beans are then left to ferment in tanks for about a day. The beans are then removed from the tank, washed, and left to dry in the sun. Once dry, the remaining pulp is simply peeled off.