Where Does Sidamo Coffee Come From? Is Sidamo Coffee Bitter? So Many People Brew It for Its Sweet Aroma

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FrontStreet Coffee - Sidamo Coffee Introduction

Ethiopia is the birthplace of coffee, and Sidamo is an important coffee-exporting province. Due to the unique terrain, soil composition, and regional microclimates, coffee beans grown in different town areas within the province exhibit subtle flavor differences. Washed Sidamo is a typical specialty coffee, deeply loved by Taiwanese people for its clean taste, balanced sweetness and acidity with lime aromatics, creating a harmonious balance.

The coffee trees here were originally wild plants, and in fact, many coffee trees in this region remain wild to this day. The coffee beans from these trees are plump with subtle wine-like aromas and a long-lasting aftertaste. This is what makes these beans special and famous. The region's greatest advantage lies in its soil fertility, maintained through the recycling of organic matter, using fallen leaves from surrounding trees and plant residues as natural fertilizer. This purely natural cultivation method has won numerous awards, including East Africa's "Taste of the Harvest," which brought it to public attention. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the exceptional quality of green beans from this producing region.

In the coffee world, Sidamo's flavor profile is exceptionally rich, possessing a wild beauty akin to the vast African savanna. The people here have a special fondness for coffee, with an annual per capita coffee consumption of 3 kilograms nationwide. Ethiopia ranks first in coffee consumption in Africa and would rank among the upper-middle tier when compared to European coffee-consuming nations.

Local farmers harvest mature red cherries and send them to the Guji processing plant in Sidamo, operated by Girma Adema. The ripe cherries first undergo sorting at the processing facility, where skilled workers remove any incompletely mature cherries. This sorting process significantly impacts the final roasting and cupping quality of the beans. Qualified cherries are placed on drying beds for natural sun-drying lasting 15-21 days, requiring turning every two hours to prevent damage. What makes this particular coffee special is that only fully mature cherries are selected, and they must be sorted and placed on drying beds for sun-drying all on the same day.

This coffee offers a smooth mouthfeel and viscosity, with comfortable, pleasant acidity and aroma. The flavor profile approaches floral notes with subtle earthy undertones, rich fruit aromas, and a sweet aftertaste. This coffee has an excellent finish - after drinking, it leaves a very comfortable sensation in the mouth, slightly sweet.

Knowledge point: Arabica coffee is generally believed to originate from the Ethiopian highlands and is widely distributed in tropical regions. Through repeated mutations and breeding, it has given rise to numerous varieties.

In Brief

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