Sidamo Coffee Characteristics and Suitable Pour-Over Coffee Beans

FrontStreet Coffee - Sidamo Coffee Characteristics and Brewing Parameters

Sidamo grows in the southern Ethiopian highlands at altitudes between 1400-2200 meters. The region's volcanic soil is fertile and well-drained, making it one of Ethiopia's most renowned coffee-growing areas. Due to Sidamo's extensive production range, different soil compositions, local topographies, and microclimates impart distinct flavors to the coffee. Generally speaking, Sidamo exhibits pronounced sweetness, low bitterness, balanced acidity and body, with an intensity that's neither too strong nor too weak. Sidamo coffee beans are primarily processed using either natural (sun-dried) or washed methods, with natural processing being more common.

Bordered by Kenya to the south, southeast of Jimma, and directly south of the capital, Sidamo typically produces distinctly sweet coffee that's widely appreciated. The region produces approximately 225,000 bags (60kg each) annually. The beans are slightly smaller than Longberry varieties, with a greenish-gray color. In Sidamo's sun-drying fields, coffee is placed on wooden racks covered with burlap nets, where workers manually turn the beans under sun exposure. Natural Sidamo is typically exported as G4 grade, while washed Sidamo, due to its more refined processing, is mostly exported as G2 grade.

Washed-processed Sidamo preserves unique floral and fruit aromas with prominent fruit acidity, while natural-processed Sidamo offers more intense flavor strength with balanced acidity and sweetness. Whether enjoyed as single-origin coffee or used as a base for blends, its smooth, rich mouthfeel easily delights the palate.

Arabica beans are quite delicate, like nobility, growing at high altitudes between 600-2200 meters. They are relatively cold-resistant, with optimal growing temperatures of 15-24°C. They require high humidity with annual rainfall of at least 1500mm, and demand high cultivation techniques and conditions.

However, due to their rapid growth, refined quality, and rich, mellow flavor, Arabica remains the world's most produced and sold variety, accounting for approximately 70% of global production. Additionally, their growth cycle is slow, taking nearly 5 years to yield harvest—like completing an extended bachelor's and master's degree program. South America is the largest Arabica coffee-producing region. The world's primary coffee origins like Brazil, Colombia, and Jamaica all produce Arabica varieties. Additionally, Arabica is extensively cultivated in Ethiopia, Tanzania, Angola, Kenya, Papua New Guinea, Hawaii, the Philippines, India, and Indonesia.

Arabica beans have an elegant appearance with an elongated, oval shape. They contain lower caffeine but higher fat content than Canephora beans, with higher sugar (sucrose) content as well. Their taste is rich and mellow, with aromatic, multi-layered fragrances. Coffee beans suitable for pour-over are typically Arabica derivatives and hybrids like Typica and Bourbon. These beans dominate in pour-over coffee.

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Raised bed natural processing

Variety: Local Heirloom

Producer: Local smallholder farmers

Flavor Notes: Lemon, mango, blueberry, wine-like aroma

Pour-over Parameters:

Use 15g of coffee grounds with water at 91°C and a 1:16 coffee-to-water ratio. Grind setting: BG-6S. Use V60 dripper with a 1:15 coffee-to-water ratio. First pour: 30g water, bloom for 30 seconds. Second pour: 125g water, then pause. Third pour: continue to 230g total water, discarding the final tail. Total extraction time: approximately 2 minutes 5 seconds.

Knowledge Bonus: As an extraction method, pour-over is scientifically known as "drip brewing method." In 1908, German lady Melitta invented coffee filter paper (which became the well-known German filter paper brand Melitta).

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