Flavor: Dried Apricot, Berry, Plum, Cane Sugar, Green Apple, Chamomile
Body: Light
Acidity: Medium
Process: Natural
Sidama Coffee
Grown in the highlands of Dara District in Ethiopia’s renowned Sidama region, this coffee is produced by a community of 305 smallholder farmers cultivating approximately 406 hectares of coffee along the border of the famed Yirgacheffe area. Situated at elevations between 1,800 and 2,000 meters above sea level, the region’s cool temperatures, fertile soils, and favorable growing conditions create an ideal environment for developing coffees with vibrant sweetness and complexity.
The coffee is composed of traditional Ethiopian heirloom varieties along with locally selected cultivars 74110 and 74112, varieties prized for their resilience and distinctive cup quality. Harvest takes place from October through January, when ripe cherries are carefully selected at peak maturity.
Quality begins at the collection sites, where only fully ripe cherries are accepted before delivery to the processing station. The cherries are meticulously sorted and then dried immediately upon arrival on raised drying beds. Over the course of 15 to 22 days, the coffee slowly dries under carefully monitored conditions that allow the fruit sugars to enhance sweetness and body while preserving clarity and balance.
After drying, the coffee is hulled and hand-sorted to remove defects and ensure consistency before moving to final export preparation. This attention to detail throughout the supply chain helps preserve the distinct characteristics that make Sidama coffees so highly regarded.
The result is a coffee that reflects the best of southern Ethiopia—bright, sweet, and expressive, with the lively character and nuanced complexity that have made Sidama one of the world's most celebrated coffee origins. Produced through the dedication of hundreds of farming families and careful post-harvest processing, this lot offers a classic expression of Ethiopia's rich coffee heritage.
The region is home to nearly 8 million people with distinct cultures and traditions among 36 districts that encompass over 50 coffee cooperatives and around 200 washing stations.
How is coffee graded in Ethiopia?
In Ethiopia, coffee is graded based on both its physical quality and cup profile, using a system from Grades 1 to 9, with Grades 1 and 2 representing the highest-quality specialty coffee. Physical grading assesses bean size, shape, color, and defects, while cup quality focuses on sensory attributes like aroma, flavor, acidity, and body.
Coffee is also classified by its region of origin, such as Sidama, Guji or Yirgacheffe. The unique terroir of these regions can strongly influence the coffee’s flavor profile. Additionally, coffees are distinguished by processing methods (eg - washed and natural processes) which yield different cup characteristics.
Natural Process Green Coffee from Ethiopia
Ethiopian green coffee is renowned for its vibrant fruit and floral flavors, characterized by exceptional acidity and sweetness. Among the many coffee-growing districts in the country, Yirgacheffe, Sidama, and Guji are particularly noted for their unique cup profiles.
The majority of coffee from Ethiopia is natural processed, which requires fewer resources and minimal infrastructure. Only the ripest coffee cherries are harvested and dried whole, usually on patios or raised beds in the sun, allowing for some fermentation. After achieving optimal moisture levels, the cherries are hulled to separate the fruit from the beans. The natural process results in sweet, intense flavors with a strong fruit-forward profile like the sweet strawberry and star fruit notes found in this Sidama G4 coffee.
Ethiopian Coffee History
Ethiopian coffee goes way back—so far, it predates written history! Arabica coffee plants are native to Ethiopia, and coffee consumption has played a symbolic role in local culture for centuries before coffee was adopted as the global go-to beverage. Most Ethiopian coffee producers are smallholders who use traditional cultivation, harvesting, and processing methods, often without chemical fertilizers or pesticides, making much of the coffee organic by default.
Although the historical infrastructure of bringing Ethiopian coffee to market made full traceability difficult, new regulations have allowed farmers to apply for export licenses and sell their coffee directly. The new system, introduced in 2017, empowers Ethiopian coffee farmers to have more control over their part in the supply chain and be fairly compensated for their efforts in quality coffee production.