Ethiopia - Sidama Natural

A rich, comforting natural process

Notes of Milk Chocolate, Raspberry and Caramel

Sidama Natural Tasting Notes

Rich notes of dark chocolate and cocoa are balanced by blueberry and red fruit including raspberry and strawberry and caramel.

About The Producer

This lot of coffee comes from the Daye Bensa coffee mill in Sidama. Like most coffee cultivation in Ethiopia, this lot was grown by smallholder farmers who utilize traditional methods of intercropping coffee with staple crops and hand-picking ripe cherries with the help of family and neighbors during the harvest season. The cherries undergo meticulous processing at the washing station, which for this lot includes density sorting before hand sorting and drying over a period of between two and three weeks to achieve optimal moisture levels before being dry-hulled, bagged, and transported to Addis Ababa for export milling.

It's important to clarify that some people mistakenly believe Sidama and Sidamo are two different names for the same region. In reality, the area now known as Sidama was once part of the larger Sidamo region. The original Sidamo encompassed a much larger area. The Ethiopian Coffee Exchange (ECX) maintains maps of coffee-growing regions, but due to recent changes in political boundaries, these maps do not completely align with the new political divisions. According to the ECX, the Sidamo coffee-growing region covers all of Sidama. So all Sidaman coffees are also Sidamo coffees, but not all Sidamo coffees are Sidaman.

How To Brew 

A 1:14 brew ratio with water of around 195-200°F yields balanced flavorful cups.

Producers
Shantawene Kebena Community - Daye Bensa Washing Station

Varieties
74158, 74112, Mikicho

Processing Method
Natural, sun dried on raised beds

Altitude
7300'

Roast
Light