Ethiopian Sidamo coffee is another renowned coffee variety originating from Ethiopia, specifically the Sidamo region in the southern part in the country. Sidamo coffee is highly regarded for its complex flavors, medium body, and vibrant acidity.
The Sidamo region, located at elevations between 1,500 and 2,200 meters above sea level, provides the ideal conditions for coffee cultivation. The combination of high altitude, fertile soil, ample rainfall, and a mild climate contributes to the unique characteristics of Sidamo coffee.
Coffee production in Sidamo is predominantly carried out by smallholder farmers who grow coffee on small plots of land. These farmers follow traditional farming methods and have a deep understanding of the local coffee cultivation practices, passed down through generations.
The coffee cherries are hand-picked when they reach optimal ripeness, ensuring the highest quality beans. Sidamo coffee is known for its distinct flavor profile, which often includes floral, fruity, and wine-like notes. Tasting notes may include hints of jasmine, bergamot, blueberry, strawberry, and sometimes a subtle chocolaty undertone.
Sidamo coffee is typically processed using the washed (wet) method. After harvesting, the cherries are pulped to remove the outer skin, fermented to break down the remaining fruit flesh, and then washed to clean the beans. This meticulous processing method contributes to the coffee's clean and bright flavors.
Ethiopian Sidamo coffee example: https://amzn.to/3OPkgEg
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