Sidamo

Sidama, located in southern Ethiopia, is one of the country’s most celebrated coffee-growing regions, with elevations reaching up to 2,200 meters. The region produces both washed and natural (unwashed) coffees, offering beans that are highly prized in the specialty coffee trade for their complexity and distinctive character. Coffee in Sidama is cultivated primarily by smallholder farmers, who often manage plots on steep, fertile hillsides within diverse agroforestry systems.

The region employs both wet and dry processing methods, resulting in a range of flavor profiles. Washed coffees are known for their bright, balanced acidity and clarity, while natural coffees often exhibit fruity sweetness and deeper, complex aromas. Sidama coffees are recognized for their spicy notes, rounded body, and harmonious flavor, making them versatile for multiple brewing styles. Many farmers strategically retain part of their crop as natural (unwashed) coffee, allowing them to stagger income throughout the year and sell ripe red cherries for washed processing during the peak season.

Sidama’s combination of high altitude, fertile soils, and careful processing contributes to its reputation as a source of some of Ethiopia’s finest coffees, sought after by specialty roasters worldwide. The region’s coffees exemplify the quality and diversity of Ethiopian Arabica, offering a distinct cup profile that is both vibrant and memorable.