What is Sidamo Mocha Coffee? How Should Sidamo Coffee Be Enjoyed?

Ethiopia: The Birthplace of Coffee

Ethiopia is the country where coffee was first discovered, and today, many wild coffee varieties still grow in the original forests for farmers to harvest. Despite being a country plagued by poverty, drought, and continuous civil war, Ethiopia remains one of the most important coffee-producing nations in terms of quality and yield, and has become one of the best and top-tier coffee-producing countries in recent years.

Premium Coffee Growing Regions

Ethiopia has two best growing regions: Yirgacheffe and Sidamo. Sidamo is located in a highland area in southern Ethiopia. Generally, Mocha coffee is mostly city-roasted. Sidamo has balanced acidity and appropriate body. In Ethiopia, locals typically enjoy a cup of Mocha coffee for breakfast to replenish their energy and vitality for the day.

Ethiopian Coffee Grading System

Due to Ethiopia's relatively backward grading system, coffee can be classified into special grades (usually referring to washed Yirgacheffe and Sidamo), Grade 1, Grade 2, Grade 3, Grade 4, and Grade 5.

Processing Methods and Flavor Profiles

Coffee beans processed using the washed method have gentle, subdued aromas, soft, understated lemon acidity, high flavor consistency, and excel in mouthfeel. In contrast, coffee beans processed using the natural method have intense, prominent aromas, less noticeable lemon acidity, complex and varied flavors, with floral or fruity notes being their specialty.

It's worth noting that Ethiopian natural-processed beans often contain impurities such as small stones or branches, so special attention should be paid during grinding. Despite these minor flaws, they don't affect the mouthfeel. Most notably, Sidamo's Mocha coffee has extremely low caffeine content, making it a naturally low-caffeine coffee. While accustomed to the mild taste of washed coffee, occasionally trying pure natural-processed coffee to experience that wild and unrestrained desert character can be an excellent choice.

Ethiopia's Rapid Coffee Development

Ethiopia is currently the fastest-growing country in coffee production and development. Different regions create variations in coffee through different processing methods, and even the same processing method can produce different aromas and mouthfeels due to varying processing techniques, often creating surprising impressions. For example, the natural-processed beans from Yirgacheffe and Sidamo have different aromas. Yirgacheffe's natural-processed beans have higher moisture content, mostly small beans, with relatively low and stable aromas and a richer mouthfeel. Sidamo's natural-processed beans have an intense, overflowing strawberry aroma that is impressive, but with a thinner mouthfeel.

Brewing Recommendations

FrontStreet Coffee recommends brewing with water at 89-90°C, bringing out some cocoa and chocolate aromas, caramel cake sweetness, with a mellow, rounded, and pure taste.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

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