REGION: Southern Ethiopia
ALTITUDE: 1,200 – 1,400 m
PROCESSING: Washed, Sun Dried
Q-GRADE: 85 Points
CUP: Mild Acidity, Medium Body
FLAVOR: Balanced cup, honey and jasmine notes
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Ethiopia Gr.2 Sidamo
Ethiopia is where all coffee began in the 9th century AD. Legend has it that an Ethiopian goat herder named Kaldi discovered the coffee berry after his goats ingested and were unable to go to sleep. He later spread that knowledge to a local monastery and eventually coffee cultivation was spread through the Arabian Peninsula to ultimately be traded and popularized in Europe and then grown in similar climates all over the world.
It’s important to remember that all arabica beans are Ethiopian, whether grown in Indonesia, Latin America or Hawaii. Ethiopian arabica beans were taken to other countries where they were adapted and able to thrive in environments that were tropical, mountainous and had both wet and dry seasons. It follows that Ethiopia has one of the most perfect environments for cultivating coffee and many heirloom varieties with different characteristics are grown within the region.
Sidamo is one the three principal coffee regions in Ethiopia, alongside Yirgacheffe and Harrar. It is among the most prolific producers of coffee in the world and well known for its rich body, complexity, vibrant acidity, citrus notes, and consistency throughout the years. It is grown along the southern border at higher elevations where it can properly absorb nutrients in a slower growing environment. It has clean delivery, is well balanced with a smooth body, and boasts jasmine and honey notes for the more discerning pallet.
All Ethiopia coffees contain a grade. Coffees graded 1 and 2 are considered specialty, while coffees graded 3 through 9 are graded as commercial. This Grade. 2 Sidamo falls within the specialty category and cups at an 85.