Arabica coffee was born in Ethiopia, with legend attributing its origins to the town of Kaffa. Sidamo is a light-bodied, winey coffee which is favoured by many.
Sidamo is grown exclusively in the Sidamo province (which also includes Yirgacheffe and Guji coffee). The green beans themselves are small and a greeny-grey colour and when roasted give a delightful deep spicey, winey, chocolatey flavour with a medium body and an almost lemony floral aroma. The acidity of Sidamo Coffee can be described as bright and crisp.
Ethiopia is the world’s seventh largest producer of coffee and produces more coffee than any other African nation. Approximately 1500square miles of Ethiopia is covered with coffee, with the majority being produced by small-holders.
Half of the 275,000 tonnes of coffee produced each year in Ethiopia is consumed by Ethiopians themselves. The Ethiopian government handles all payments to small-holders and fixes the price at which the washing stations and mills pay for coffee from the small-holders.
Sidamo is directly on the border with Kenya with the coffee being grown at 1500metres or above. The soils in the highlands of Sidamo are heavily volcanic which contributes to the flavour and character of this fine coffee. Coffee is either processed by the washed or natural (sundried) process. Sundried and naturally processed heirloom beans are world-class and can be compared in quality to any of the finest Latin-American coffees.