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Introduction to Ethiopian Sidama Coffee, Taste of Ethiopian Sidama Coffee

Published: 2026-04-03 Author: World Gafei

Last Updated: 2026/04/03, Ethiopia has two of the best producing areas, Yega Shefi and Sidama, among which Sidama is located in a plateau area in the south of Ethiopia. Sidama has balanced acid and proper consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast.

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Ethiopia has two of the best growing regions, Yegashefi and Sidama. Sidama is located in a plateau area in the south of Ethiopia. Sidama has a balanced acid and proper consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast to replenish their spirits and vitality for the day.

The average planting area of each small coffee farmer in the Dara region of Sidama Province is about 0.6 hectares, composed of hundreds of coffee farmers, whose planting altitude is nearly 2000 meters, the climate temperature difference is large, and the soil is fertile, providing an excellent growing environment. The beans themselves emit a strong aroma of raisins and fermented wine. The near-brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we found that the bright berry aroma, or the rich chocolate-like aftertaste, makes this bean have a bright performance whether it is light baked or deep baked.

The most notable is Sidamo's mocha coffee, which is naturally decaf. Try the sun treatment and feel the wild desert flavor.

Sidamo

Dry aroma: berries, tropical fruits, fermented wine, dates, tea, milk chocolate.

Moist: moderate sweet and sour with sun berry sweetness, citrus aromas, slightly fermented fruit, fruity aromas.

Palate: Comfortable and interesting fruit acids with good sweetness and low thickness.

Recommended production methods: hand punch, French pressure, Philharmonic pressure. Hand impact grinding degree: 3.5 degrees, water temperature: 90 degrees.

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