Sidamo Coffee


Sidamo is one of the most prolific growing regions in Ethiopia, putting out large volumes of consistently great coffee each year. 

A wet-processed (washed) Ethiopian coffee best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and an finish that is bright and soft. 

Growing Altitude: 1500-2220 meters above sea level Arabica Variety: 

Heirloom Ethiopian Varieties Harvest Period: October - January Milling Process: 

Fully Washed, Dried on Raised Beds Aroma: 

Floral, Slight Woody Flavor: Lemon, Cane Sugar, Berries Body: 

Medium, Smooth Acidity: Winey

A good Sidamo is well-balanced with cupping notes exhibiting berries and citrus (lemony) with complex acidity.

These coffees are hand-picked and sorted, then raised on drying beds until the coffee is ready to be shipped and roasted. 


Sidamo green coffees are grown in the Province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. These elevations qualify the beans as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) - elevations where the best Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions. It is very likely that in and around this region is where coffee had its origins.


Ethiopia’s Sidamo coffees are known for their rich body that is very complex along with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any coffee roaster. Coffee is an important part of Ethiopian culture and is celebrated daily in the traditional Ethiopian Coffee Ceremony. 

If you want to learn more about the origins of coffee in Ethiopia you can read the whole fascinating story in the World’s Best History of Coffee. Since coffee was first discovered Ethiopia has provided some of the world’s best premium coffee, pungent and complex with a delicious winey taste and a wildness in the acidity. 

 Among the most revered of Ethiopian coffees is the spicy and fragrant Yirgacheffes which shimmer with citrus tones and offer a very delicate body combined with a wonderful sweetness in the taste and floral notes in the aroma.