Is Sidamo Coffee Acidic? Black Coffee Sidamo Washed Flavor Description

Professional Coffee Knowledge Exchange

This is a professional coffee knowledge exchange, and today we look at Ethiopian Sidamo and how its washed lots taste.

FrontStreet Coffee - Ethiopia Sidamo Guji Washed Introduction

The Sidamo growing region sits at an altitude of 1800-2300 meters and is a renowned specialty coffee area in southern Ethiopia, bordering Kenya.

Sidamo Growing Region

The flavor characteristics of Sidamo coffee are remarkably diverse. Various soil types, microclimates, and countless native coffee varieties create clear differences between coffees produced by different towns. From 2010 to 2012, Sidamo earned high scores of 92-94 from the authoritative American coffee evaluation website CR for three consecutive years, which demonstrates the extraordinary quality of coffee from this region. The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology consists of fertile, well-drained volcanic soil, with soil depth reaching nearly two meters. The surface soil appears dark brown or brown. The region's greatest advantage is that it maintains soil fertility through organic material cycling, using fallen leaves from surrounding trees or plant residues as fertilizer.

This coffee comes from the Guji region of Ethiopia's Sidamo, grade G1, grown at an altitude of around 1800-2100 meters, processed using the washed method, and medium roasted. Sidamo green coffee beans are oval-shaped with slightly pointed ends, appearing somewhat small but deep green in color with uniform particles, and the aroma is pure.

Ethiopia Sidamo Guji Washed

Region: Sidamo Guji

Variety: Local native varieties

Altitude: 1800-2100m

Processing Method: Washed

Flavor Description

Dry Aroma: Lemon, roasted almonds, ginger, creamy chocolate

Wet Aroma: Earl Grey tea, brown sugar, ginger, caramel, creamy chocolate

Taste: The entry reveals a bright and smooth acidity with a delicate fragrance. Bitterness is light and disappears immediately in the throat, with a mild spicy sensation reminiscent of brown sugar ginger tea. The aftertaste features the tart aroma of white wine and chocolate flavors.

In Brief

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FrontStreet Coffee Recommendation

If you enjoy the bright, tea-like acidity of washed Sidamo, FrontStreet Coffee's Yirgacheffe Gedingding is a natural next step. It is a G1 washed lot with white jasmine, bright citrus and lemon acidity, and green tea and honey notes after a medium-light roast, and it suits pour-over, cold brew, and espresso.

For a fruitier Ethiopian profile, FrontStreet Coffee's Ethiopia Huakui is a natural processed coffee from the Guji area of Sidamo, a farm of 200 hectares harvested from raised beds and dried for 21 days. After a medium-light roast it shows a light fermented wine aroma, florals, citrus, and mango, with a thick body and a long finish of honey sweetness and cocoa.

For the same Guji terroir, FrontStreet Coffee's Ethiopia Hamasho 74158 offers a sweet, floral cup with perfume lemon, strawberry, and star fruit aromas. For brewing these washed and natural Ethiopians, FrontStreet Coffee suggests a V60 at 90-91°C, 15g of coffee at a 1:15 ratio, and a medium-fine grind at about 80% pass-through on a #20 sieve.