How to Properly Enjoy Sidamo Coffee - Introduction to Natural Process Sidamo Coffee Flavor Profile

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FrontStreet Coffee - Sidamo Coffee Tasting and Flavor Profile Introduction

Sidamo coffee is a renowned specialty coffee region in southern Ethiopia, growing between 4,600-7,200 feet above sea level in the southernmost Ethiopian highlands (Sidamo administrative region), making it an important production area in southern Ethiopia. Sidamo grows between 1,400-2,200m altitude in the southern Ethiopian highlands, where the volcanic soil is fertile, well-drained, making it one of the most famous coffee-producing regions in southern Ethiopia.

Due to the extensive production range of Sidamo, different soil compositions, local topography, and microclimates all impart different flavors to the coffee. However, generally speaking, Sidamo's sweetness is quite evident, with low bitterness, balanced acidity and body, and an appropriate strength.

Sun-dried Beans

Sidamo's flavor is close to floral notes, with balanced fruit acidity that isn't harsh, rich mouthfeel, but with a slight earthy taste.

Coffee Flavor

Ethiopian Sidamo coffee is famous for its rich flavors, which are very complex and diverse, while also having a bright and vibrant aftertaste. The coffee's sweetness is quite evident, making it popular among most people.

Typically with evident sweetness that most people enjoy, Sidamo's coffee flavors are extremely diverse.

Yirgacheffe Coffee

Yirgacheffe coffee is regarded by the Japanese as the queen of coffees. Due to the local environmental climate, the coffee grown there possesses naturally unique coffee flavors, mainly famous for lemon and citrus notes, smelling similar to perfume, with rich yet soft and pleasant acidity in taste.

Due to factors like climate in Ethiopian production regions, differences have been created between these two coffee beans. Strictly speaking, Yirgacheffe is a sub-region of the Ethiopian Sidamo production area, which was separated due to its special flavors.

Coffee Tasting Essentials

A key point in coffee tasting is how to distinguish the coffee's sweetness, saltiness, acidity, and bitterness. Body is what we commonly call "body," referring to the mature, mellow, and rich taste presented by the coffee liquid. The difference between a cup of water and a cup of coffee lies in that water has no taste and isn't viscous, while espresso rich in oils has excellent body. A coffee with good body will allow the aroma to linger longer in the mouth, with a more extended finish. Body not only affects your overall coffee experience but also influences the completeness of aromatic substance release in the coffee. Most cuppers or consumers cannot clearly specify which mouthfeels are good and which are bad, but at least you know which ones you like and which you don't. In my opinion, the judgment of coffee body varies from person to person.

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