Our Ethiopia Sidamo comes from southern Ethiopia, where coffee growing areas stretch along the Great Rift Valley from Hawassa to Gedeb. Along with Yirgacheffe, the area is well known for high-grown, high-quality washed coffees, often showing fragrant floral notes alongside lemon, bergamot and tea-like flavours. The region also produces a wide range of coffee profiles, reflecting the diversity of its growing areas and varieties.
Sidamo coffee is collected from many ‘outgrowers’ – small family farms who grow coffee in the areas surrounding local washing stations. Ethiopia is known for its remarkable genetic diversity, with local varieties often grouped under the broad term ‘heirloom.’ Varieties in Sidamo include Kumie, Diga and Wilsho, while different growing regions – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harrar – are each associated with their own characteristics.
Ethiopian coffees are graded into four main categories, with G1 and G2 used for the top two washed grades and G3 and G4 for the top two natural-processed grades.
This is a washed coffee. The cherries are received at the washing station and passed through a de-pulper to remove the fruit. The beans are then fermented for 12-36 hours before being washed and spread out as parchment coffee on traditional raised beds or occasionally patios, where they dry naturally in the sun.
Our medium roast brings out bright lemon and bergamot notes, balanced by black tea, orange and chocolate for a clean, well-rounded cup.
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