We have acquired these truly delicate sweet beans from Sidama, Ethiopia known as the birthplace of coffee. A washed coffee from Sidama is known for its distinctive flavour profile, featuring spices, citrus notes, crisp acidity, and a rich body. Alongside Harrar and Yirgacheffe, Sidama is one of Ethiopia's three trademarked coffee regions. It is also the primary source of Ethiopia's highest quality beans, ranked as grade one and grade two.

You may have heard the name "Sidamo," but that's actually a misnomer. The error traces back to Emperor Menelik II’s annexation of the area during his reign from 1889-1913. This led to widespread use of the incorrect name, even by major companies like Starbucks. However, in the 1990s, the use of "Sidamo" became a topic of debate, and in 2007, the Ethiopian Coffee Exchange officially adopted "Sidama."

Sidama is located in southern Ethiopia and was once part of the Southern Nations, Nationalities, and Peoples' Region (SNNPR). After a referendum, it became a separate regional state. The region is home to about 7.8 million people, who speak the Cushitic language Sidaama (or Sidaamu Afoo). The Sidama people have a rich cultural heritage, including their own UNESCO-recognized New Year celebration, Fichee-Chambalaalla.

What sets Sidama coffee apart is its origin in fertile highlands south of Lake Awasa, within the Rift Valley. The region’s elevation, ranging from 1,500 to 2,200 meters above sea level, allows coffee to ripen slowly in cool temperatures, producing sweeter and more acidic flavours. With 1,200 to 2,000 mm of annual rainfall and nutrient-rich soil, the growing conditions are ideal. The slower ripening process also extends the harvest season, giving Sidama coffee its signature complexity in flavour and aroma.