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Ethiopian Coffee Origin
Berry-Forward. Wine-Like Acidity. Rich Mouthfeel.
Region
Sidama Regional State
Altitude
1,550 – 2,200 masl
Cup Score
SCA 84 – 88+
Processing
Washed & Natural
Sidamo (officially renamed Sidama in 2020 when it became its own regional state) is one of Ethiopia's most prolific and celebrated coffee-growing regions. Located in southern Ethiopia, the Sidama zone spans a vast area of highland terrain with altitudes ranging from 1,550 to 2,200 meters, producing coffees with remarkable complexity and diversity.
Sidamo coffees are known for their berry-forward flavor profiles, wine-like acidity, and rich, full body. The region's volcanic soil, abundant rainfall, and ideal growing temperatures create conditions that produce some of Ethiopia's most consistent specialty lots.
While Yirgacheffe is in the neighboring Gedeo Zone, it was historically grouped under the broader Sidamo coffee trade classification before earning its own separate category. Broader Sidamo coffees tend to be heavier-bodied and more fruit-forward than their Yirgacheffe counterparts, often with pronounced blueberry, strawberry, and stone fruit notes, especially in natural-processed lots.
Want to explore Sidamo's flavour complexity? Our tasting notes guide helps you identify berry and stone fruit notes cup by cup. Learn how processing affects flavour in our washed vs natural guide, or find the perfect beans with our buying guide.
Clean, bright, and elegantly complex.
Intense berry bombs with wine-like sweetness.
The Sidama zone encompasses numerous districts, each producing coffees with subtly different characteristics shaped by microclimate, altitude, and local processing traditions.
1,700–2,200m
Ethiopia's rising star for natural processing. Intense blueberry, strawberry, and tropical complexity.
1,600–2,000m
Balanced, sweet washed coffees with citrus brightness and caramel sweetness.
1,550–1,900m
Well-rounded coffees with stone fruit, mild florals, and a smooth body.
1,700–2,100m
Complex, layered coffees with wine-like acidity and berry characteristics.
1,600–2,100m
Known for lush, forested growing conditions producing sweet, well-balanced coffees with floral aromatics.
1,900–2,200m
High-altitude lots with pronounced acidity, floral aromatics, and tea-like elegance.
Ideal for bringing out Sidamo's full body and berry sweetness. Use a coarse grind and 4-min steep at 200°F.
Highlights wine-like acidity and stone fruit complexity. Medium grind, 1:15 ratio for the perfect cup.
Natural Sidamo makes a stunning espresso with thick crema and intense berry sweetness. Try as a cortado.
Sidamo is known for complex berry and stone fruit notes, floral aromatics, wine-like acidity, and a rich mouthfeel. Washed Sidamo tends toward citrus and floral brightness, while naturals deliver intense blueberry, strawberry, and dark chocolate sweetness.
Yirgacheffe is technically within the Sidama zone but is classified separately due to its distinctive lighter, more floral profile. Broader Sidamo coffees tend to be heavier-bodied with more pronounced berry and wine notes.
Yes! Natural-processed Sidamo makes exceptional espresso with intense berry sweetness and thick crema. Washed Sidamo also works beautifully as a bright, fruity single-origin espresso.
Medium roast works wonderfully for Sidamo, balancing the fruit-forward flavor with caramel sweetness. Light roasts highlight acidity and florals; medium-dark brings out chocolate notes.
Freshly roasted and shipped directly to your door across Canada. Experience Sidamo's legendary berry-forward complexity.