The region where Sidama coffee is collected is fertile and suitable for coffee tree development.

The ripening process in Sidama is carried out more slowly and at a lower temperature than in other parts of Ethiopia, resulting in a sweet flavor and an acidic, fruity fragrance.  So, its harvesting season is later than the other coffees in Ethiopia.

The long ripening process helps these cherries adapt to the various fragrances, quality, and characteristics of Sidama coffee which are the most special aspects of Sidama coffee.

Sidama coffee wins this round if you’re seeking a coffee with a delicate lemon and bergamot aroma. It is a grade two coffee because it has a natural spice and excellent acidity.

Certification/Grading: Natural

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.