Well-balanced, complex, and smooth, Ethiopian Sidamo represents some of the best characteristics of African coffee. Often regarded as one of the finest coffees in the world, Sidamo can be enjoyed both hot and iced and is well worth seeking out.
These beans are grown on the Southern border in what used to be called the Sidamo province. This region is often regarded as the birthplace of coffee production. According to local legend, a young goat herder named Kaldi noticed his flock becoming energetic after eating some mysterious red berries. After trying the berries himself he felt a huge surge of energy. Kaldi had just discovered coffee beans. While the veracity of this story is questionable, it is likely that the theory that coffee originated in Africa is based on fact. Coffee beans have been grown in the region for centuries and are regarded as some of the best in the world.
Sidamo beans are grown in the highlands at elevations of between 15,000 and 22,000 feet above sea level and harvested between October and January. Due to the higher elevations, the growth of beans is slow. While this delays production, the slower growth allows the beans to absorb more nutrients from the soil and develop a more complex and robust flavour profile.
Washed Sidamos are typically high quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body. Sometimes this type can be compared favourably with coffee from the Yirgacheffe region. in short Sidamo coffee is delicate yet balanced, flavours of chammomile tea, vanilla pods and sweet herbal and spicy notes