Coffee culture

Sidamo Coffee Flavor Description Introduction to Sidamo Dambi Uddo Coffee Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee - Ethiopia Sidamo Shakisso Dambi Uddo Village Introduction Sidamo is located on the fertile highlands of the East African Rift Valley, one of Ethiopia's three registered coffee trademark regions (the other two are Harar and Yirgacheffe). Its altitude ranges from 1550-2200 meters

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Ethiopia Sidamo Shakisso Dambi Uddo Village Introduction

Sidamo is located on the fertile highlands of the East African Rift Valley, one of Ethiopia's three registered trademark coffee-producing regions (the other two are Harar and Yirgacheffe). It has an altitude of 1550-2200 meters, with abundant rainfall, suitable temperatures, and fertile soil.

It is reported that about 60% of the coffee beans produced here are processed using the washed method. Sidamo coffee is renowned for its rich flavor, full body, bright acidity, as well as its floral and citrus notes.

Ethiopia Sidamo Shakisso Dambi Uddo Village

Region: Sidamo Shakisso Gigessa Processing Station

Variety: Local heirloom mix

Altitude: 1900~2100 meters

Process: Raised bed natural

Sidamo is a very important coffee-producing region in Ethiopia, administratively designated as a province. Yirgacheffe town is located within Sidamo province. Because its flavor profile is somewhat unique, it became independent from Sidamo, which also demonstrates how exceptional the Sidamo territory truly is.

Guji is a zone within Sidamo province. Shakisso town belongs to the Guji region. The Gigessa Processing Station is located in Dambi Uddo village of Shakisso town. This processing station has been established for nearly 4 years. The owner is also engaged in coffee trade, therefore, this processing station is more open to adopting advanced processing techniques.

This newly added Shakisso natural has an overall softer mouthfeel compared to Yirgacheffe naturals. It possesses dark fruit aromas, enters with a clean sweetness, offers tropical fruit mixed sweet and sour notes, fermentation characteristics, and a slight nutty aftertaste.

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