Flavor: Strawberry, Cane Sugar, Floral
Body: Medium
Acidity: Bright
Process: Natural
Aroresa Wet Mill
The Aroresa Wet Mill in Sidama is a privately-owned facility that sources freshly harvested coffee cherries from about 700 smallholders in the community. Bordered by Oromia and Bensa, Sidama produces a complex range of flavors in its bright, natural processed coffees.
The farms supplying Aroresa are situated at high altitudes, ranging from 1,600 to 1,800 masl. Smallholders cultivate tiny plots, rarely exceeding a few hectares, with coffee as their primary cash crop. They also grow food crops like corn, grain, and bananas, shaded by native Birbira, Wanza, and Acacia trees. While they traditionally practice organic farming, certification is uncommon due to the unavailability of artificial fertilizers and pesticides.
Natural Process Coffee in Ethiopia
After the freshly harvested cherries are delivered to Aroresa, they are graded by weight and sorted. Initially, they are spread in a very thin layer on raised African beds for the 'raisin stage' of drying to prevent over-fermentation and damage. Once the cherries reach 25% humidity, the layers on the drying beds are increased and turned constantly to ensure even sun drying.
This meticulous process develops sweet flavor notes like strawberry and cane sugar, along with gentle floral aromas. The medium body and bright acidity are hallmarks of coffee from the Sidama region.
Sidama Green Coffee Beans
Coffee from Sidama has historically been misnamed "Sidamo," an error dating back to the 1880s annexation of the area. The Sidama people prefer the name "Sidama," associating the "Sidamo" label with the suppression of their identity. This region, home to nearly 8 million people with distinct cultures and traditions, is renowned for its high-elevation coffee. With elevations ranging from 1,550 to 2,200 masl and a microclimate featuring ample rainfall and optimal temperatures, Sidama produces coffee known for its crisp acidity and full body. Approximately 40% of coffees from Sidama are natural (dry) processed and roughly 60% are washed.
Quality Grades for Ethiopian Coffee
In Ethiopia, coffee grading is based on both physical and cup qualities, including altitude, imperfections, and flavor. The grades range from 1 (highest) to 9 (lowest), with grades 1 and 2 classified as specialty coffee.
Ethiopia Green Coffee Beans
Ethiopia, the birthplace of Arabica coffee, contributes only 3-4% of the world's coffee supply, but the variety of flavors from this origin is remarkable. Ethiopian green coffee is celebrated for its bright fruit and floral notes, exceptional acidity, and sweetness. Among the many coffee-growing districts, Yirgacheffe, Sidama, and Guji stand out for their distinctive cup profiles.