Etiopia Sidamo

Ethiopia Sidamo 

Region: Oromia, Guji

Altitude: 1,900 – 2,100 m above sea level

Variety: Heirloom

Processing: washed

Flavor profile: black tea, peach, lemongrass

SCA: 85 points

This coffee comes from various farms in the Guji, Sidamo, and Yirgacheffe regions. The Guji area is located in the Oromia region of southern Ethiopia and was formerly part of the Sidamo region, but recently became a separate area. Covered in forests, this region is excellent for agriculture and offers ideal conditions for growing Arabica coffee: high altitudes (over 1,500 m); rich, well-drained (mostly volcanic) soil that requires little additional fertilization; a tropical highland climate with 1,500 to 2,500 mm of rainfall over nine months; and optimal temperatures ranging from 15 to 24°C.

Over the past six decades, rapid economic and cultural changes have established Guji as a distinctive coffee-producing region.

Sidamo is considered the largest coffee-growing region in Ethiopia. It encompasses fertile highlands south of Lake Awasa in the Great Rift Valley. Altitudes range from 1,500 to 2,200 meters above sea level, allowing the coffee to ripen slowly in a cooler climate, giving it a sweeter flavor and pleasant acidity. The soil, known for its high fertility, together with annual rainfall of 1,200–2,000 mm, creates ideal conditions for growing coffee.

Yirgacheffe is located in the center of the Gedeo Zone in southwestern Ethiopia. The area is famous for its very high-quality coffee, thanks to its warm tropical climate, fertile soils, and high altitudes above 2,000 m above sea level. Because of this altitude, local coffee is classified as Strictly High Grown (SHG) / Strictly Hard Bean (SHB). This means the cherries ripen more slowly, giving the tree more time to enrich the coffee cherries with nutrients and develop distinctive flavors.

Recommended brewing methods:

drip coffee maker, V60 pour-over, French press, AeroPress, Chemex, immersion brewing,

How to brew Ethiopia Sidamo

V60 pour-over:

• dose: 20 g
• grind: 23 clicks on a Comandante
• water: 300 ml / 96℃
• bloom: 60 ml / 30 s
• number of pours: 5 x 60 ml
• brew time: 3:15–3:45 min