Sidamo, Ethiopia: the story behind our Ethiopia single origin
A journey to Sidamo, the birthplace of Coffea arabica, where small local farms grow heirloom varietals at 2,000m with a floral character.
Published
Every single origin has an identity that starts long before it reaches your cup, roasted. Ours for Ethiopia starts in Sidamo.
Sidamo and the birthplace of coffee
Ethiopia is considered the birthplace of Coffea arabica, and Sidamo — one of the country’s best-known growing regions — grows coffee at roughly 2,000m, on small local farms.
Heirloom: a diversity that resists one label
Instead of a single defined variety, Sidamo’s growers work with heirloom varietals — a wide range of genetically distinct plants cultivated for generations. That diversity means we can’t pin down one absolutely fixed flavor profile; every lot carries its own signature.
Washed process, floral character
After harvest, the cherries go through washed processing, which brings out clean, bright notes: flowers and honey, with a pleasant touch of dried fruit and distinct chocolate notes in the aftertaste.
Light body, citrusy acidity
Unlike our Colombia’s heavier body, the Ethiopia has a fine, soft body and moderate, citrusy acidity — a profile loved by anyone who prefers a lighter, brighter cup.
