Ethiopia Sidamo

Why we recommend this coffee

- originates from the country which is the birthplace of Arabica variety
- it is well known for it's great taste
- it is the best Ethiopian processed coffee
- has delicate flavour, medium strength and very aromatic
- has a unique, chocolatey and fruity flavour
- is distinguished by a beautiful and rich aroma
- has a slight but distinctive and pleasant acidity
- its brew leaves a juicy, tea-like aftertaste on the taste buds

Flavour profile

  Etiopia Sidamo coffee is distinguished by a rare, outstanding flavour. Beans from Sidamo region are famous for their fruitiness with a hint of spices and citrus. Those seemingly unattractive beans taste delicious after roasting.
  Their flavour is very well balanced. Mild acidity of fruit and delicate nectar sweetness, lack of bitterness and spectacular flavour of maple syrup accompanied by the unusual sweet citrus and floral aroma... All those features make the brew an delightful sensory experience.
  This coffee has especially complex flavour, slightly fruity and chocolatey with a hint of prune, tangible notes of blueberries, sweet cherries, spices and sugar cane sweetness with a long-lasting tea aftertaste. Exquisite and complex aroma of flowers, honey, various fruits and hot spices floats over the brew.
  Caffeine content – approx. 160mg per one cup.

Region of origin

  Sidamo is a trade name of Arabica from the south-west part of Ethiopia. According to historical sources this country is a birthplace of Arabica variety and has a very deeply rooted tradition of growing and drinking coffee. Sidamo was a southern province of Ethiopia (until 1995), at present those lands belong to three other regions of Ethiopia.
  This region lies in the monsoon sub-equatorial zone. This part of Abyssinian Highland abounds in fertile volcanic soils. Coffee is grown on highland slopes or comes from wild coffee forests. In Ethiopia coffee beans are obtained both from wild coffee forest and from modern plantations.
  Altitude of plantation: 1500-2200m above sea level

  
Recommended way of brewing

  This coffee is very versatile and is excellent for any brewing method. Because of its unusual organoleptic qualities it tastes delicious served simply as a cup of black coffee, without any additions.
  Equally good results are obtained from brewing it in both the traditional and in the alternative methods. It is ideal for pressure and filter coffee makers, French-press, coffee pot and brewing directly in a cup. Syphon coffee maker will also enhance fine bean quality and Aeropress will bring out its marvellous aroma. Brew made in a French-press will preserve and expose the original flavour and aroma of these beans.