Äthiopien-Sidamo

When it comes to African coffee, the classic from the Sidamo region in southern Ethiopia is a must. A fine, full-bodied coffee with a balanced body and subtle citrus notes, which, unlike the coffee from Nyeri, Kenya, for example, are not front and center. It leaves a smooth impression on the finish, without acidity. Our medium to slightly dark roast is also an „all-rounder“ for every brewing method. Alongside the classic from the Sidamo region, there is also coffee from Yirgacheffe, Ethiopia. A little fruitier on the finish, but lighter in body. Yirgacheffe is best suited to all filter brewing methods. It’s also delicious as cold brew in summer.

What makes coffee from Ethiopia so special?

Ethiopia is considered one of the possible places of origin of the coffee plant, alongside Yemen and, according to the latest research, South Sudan. Ethiopia is considered one of the last growing regions where coffee plants are still cultivated in part in their original, wild state. However, few wild coffee farms remain, as cultivating them—and especially harvesting the coffee cherries from plants up to 12 meters tall—is labor-intensive and therefore expensive. In the south of the country, coffee is mostly harvested on plantations, and Sidamo is one of the country’s classic and largest growing regions. It is a lush, green landscape, and its coffees are diverse, ranging from nutty and herbal to citrusy and fruity. Only Arabica is grown, mostly the Heirloom variety, which is wet processed and therefore retains its fresh, floral character.

In Ethiopia, coffee is also often blended with fresh spices and brewed directly in a narrow pot. If you’d like to try it, you can sample „The Six from the Orient“. Or, starting in November, our „Christmas Stollen Companion„. Ethiopia ranks fifth worldwide in coffee harvest volume. The main harvest season runs from October through December.