Ethiopia Sidamo

Introducing our delightfully fruity and aromatic coffee sourced from the Sidamo Zone in Ethiopia.

The Area

The coffee farms in this area are relatively small and are situated at an altitude ranging from 1,900 to 2,100 meters above sea level which creates favourable growing conditions for coffee. The vegetation surrounding the coffee farms consists of a mix of semi-forest and garden, contributing to the diverse flavours and aromas found in the coffee beans. The soil in this region is characterised as rich and fertile red soil, which enhances the coffee's quality. The coffee cherries are taken to a washing station in the village of Bona which works closely with around 400 neighbouring farmers.

The Process

At the Bona washing station, the cherry selection process is meticulous with the cherries being handpicked and then manually sorted by skilled workers. Once the cherries are sorted, they go through the traditional Agaarde Discpulper, which removes the skin and fruit pulp. The parchment is then graded based on density, with the highest quality beans separated as higher-grade lots.

After pulping and pre-grading, the coffee undergoes a wet fermentation process that lasts for 72 hours. Following fermentation, the beans are washed in channels and graded based on density. The lower density beans are removed, leaving only the denser and higher-quality beans. Subsequently, the beans are soaked under clean water for 6 hours.

The Impact

The collaboration between the Bona washing station and the local farmers has yielded significant improvements in both the station's operations and the quality of the coffee produced. With favourable growing conditions and meticulous processing methods, this coffee from Sidamo showcases the unique flavours and characteristics that Ethiopian coffees are renowned for.

Featuring vibrant tasting notes of blueberry, rose water & nougat we recommend enjoying this coffee brewed without milk using your pour over.