The characteristics of Sidamo coffee in Ethiopia's Sidamo region sounds wild, but it is like fruit juice.

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Front Street-introduction to Sidamo Coffee

The Sidamo producing area is located in southern Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated at the altitude of 1400m-2000m. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. The largest town in Sidamo is Hawassa, which has developed rapidly in recent years. Many modern restaurants and hotels have been set up, and it is also an important distribution center for coffee exports. The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics.

In the sun drying field in Sidamo, the coffee is placed in the hemp net wooden rack, and the workers take turns to stir the coffee manually under the sun exposure. Sidamo is usually marked with G4 exit. Washing Sidamo because the treatment process is more perfect, so most of them are exported at G2 level.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown.

Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

Knowledge: Arabica coffee is generally thought to be originated from the Ethiopian plateau, widely distributed in the tropics, after repeated mutation and breeding, derived many varieties.

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