Sidamo Lion King Coffee Introduction to Ethiopian Sidamo Lion King Coffee

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FrontStreet Coffee - Ethiopian Sidamo Lion King Introduction

Ethiopian Sidamo Lion King

Origin: Ethiopia, Sidamo, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural/Dry Process

Variety: Local Heirloom Varieties

Sidamo Region

Sidamo coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties create a region with towering mountains, highlands, plateaus, valleys, and plains. The diverse topography features geologically nutrient-rich, well-drained volcanic soil with depths of nearly two meters, and surface soil呈现深褐色或棕色. Sidamo grows in the southern Ethiopian highlands at altitudes between 4600-7200 feet (Sidamo province), making it Ethiopia's southern famous specialty coffee region. It borders Kenya to the southeast and due south of the capital. Typically distinctly sweet and favored by many, its annual production is approximately 225,000 bags/60kg.

Sidamo coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties create a region with towering mountains, highlands, plateaus, valleys, and plains. The diverse topography features geologically nutrient-rich, well-drained volcanic soil with depths of nearly two meters, and surface soil呈现深褐色或棕色. The region's greatest advantage lies in maintaining soil fertility through organic matter circulation, using withered leaves from surrounding trees or plant residues as fertilizer. This creates distinct differences and characteristics in coffee produced by various towns.

In 2010-2012, it consecutively 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.

The Guji Zone is located southeast of the famous producing area Yirgacheffe. Administratively, it belongs to the Oromia Region→Guji Zone as a regional green coffee producer. Like Yirgacheffe, which became widely known after achieving fame, it became an independent sub-region of the broader Sidamo region - the Guji Zone. This batch originates from near the town of Dara Woreda in Sidamo province, produced by small coffee farmers from the Shilcho Cooperative. This cooperative was established in 1976 and is currently a member of the Sidama Coffee Farmers Cooperative Union (SCFCU) in Sidamo province. SCFCU is one of Ethiopia's large coffee cooperative alliances, currently with approximately 46 member cooperatives, making it Ethiopia's second-largest coffee entity.

Processing Method

The natural process is the oldest and most original method of processing coffee beans. Compared to the washed process, this drying method produces what is also known as "natural coffee" or "sun-dried coffee," where harvested coffee cherries are directly exposed to sunlight for about two to four weeks. Generally, countries with distinct wet and dry climates use this method.

Natural Process Steps:

1. First, harvest mature coffee cherries
2. Initially remove impurities and defective beans
3. Screen floating beans: Pour coffee cherries into a water tank, where mature, full fruits will sink to the bottom, while immature or damaged fruits will float to the surface
4. Natural drying method: Remove the mature coffee cherries that sank to the bottom of the tank and spread them in the drying area for sun-drying, reducing moisture content from 70% to about 10-12%. The cherries need to be turned several times daily for even drying, and covered at night to prevent moisture absorption
5. Remove the outer shell: After sun-drying for about two to four weeks, the outer layer of the coffee seeds has dried and hardened. At this point, a hulling machine is used to remove the outer shell to complete the process

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