Introduction to Sidamo Harsa Cooperative, Sidamo Coffee Flavor Description, and Sidamo Coffee Characteristics

Sidamo Coffee Region

The flavors of Sidamo are remarkably diverse. Different soil types, microclimates, and countless native coffee varieties mean the coffee from each town tastes distinct. From 2010 to 2012, Sidamo earned exceptionally high ratings of 92 to 94 points for three straight years from Coffee Review, a respected American coffee rating site. That is a clear measure of just how valuable the green beans from this region are.

The region spans towering mountain ranges, highlands, plateaus, valleys, and plains, giving it varied topography. Its geology is made up of nutrient-rich, well-drained volcanic soil with depths reaching nearly two meters. The surface soil appears dark brown or brown. The region's greatest advantage is its soil fertility, which is maintained through the natural cycling of organic matter. Fallen leaves and debris from the surrounding forests, along with residual plant roots, supply natural fertilizer.

Shirsha Cooperative

Located near Dilla town, the Shirsha Cooperative was established in 1976 and is currently a member of the Sidama Coffee Farmer Cooperative Union (SCFCU).

Brewing Recommendations

FrontStreet Coffee's Brewing Parameters:

Pour-over: V60 dripper, Komatsu R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90°C to 91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

If Sidamo's bright, layered fruit is what draws you in, the natural place to start is Ethiopia's best-known showcase: FrontStreet's washed Yirgacheffe. It brings the clean jasmine florals and bright citrus acidity that define the south of the country, with a light, elegant, tea-like body that drinks like a crisp lemon tea.

For a smaller, village-level expression of the same terroir, try FrontStreet's Gedingding Cooperative coffee. It comes from a single village in the Worka area at the southeastern edge of Yirgacheffe, and because the fruit is depulped before drying, its inherent aromas come through with extra clarity - citrus and lemon notes with elegant white florals.

If you prefer the fruitier, sun-dried side of Ethiopia, FrontStreet's sun-dried Hamasho from the Sidamo region offers perfumed lemon, strawberry, and star fruit sweetness that opens into soft florals. It is roasted medium-light, so it keeps the lively acidity and layered fruit that made this growing region famous.