The Origin History of Sidamo Region | Introduction to Bensa Aro Village Coffee Beans

Sidamo, a renowned coffee-producing region that coffee enthusiasts who love floral and fruity flavors simply cannot overlook. As one of Africa's most prominent coffee origins, Ethiopia boasts numerous specialty coffee representatives, but Sidamo coffee has consistently captivated the taste buds of coffee lovers worldwide with its rich floral aromas and fruity notes over the years, becoming a region that coffee connoisseurs specifically seek out by name.

The Sidamo region is situated in the highlands of the East African Rift Valley, with an average annual rainfall of 1,550-2,220 mm. Abundant rainfall, suitable temperatures, fertile soil, and high altitude are all key factors that have made Sidamo coffee famous worldwide. As one of Ethiopia's three official producing regions, it offers diversity, high quality, and complex flavors. Through cupping comparisons of various excellent Sidamo single-origin coffees, FrontStreet Coffee has found that they primarily present bright acidity, a thick and smooth mouthfeel, and rich layers of interwoven flavors including spices, flowers, and fruits. At FrontStreet Coffee, there are already several varieties within the Sidamo category alone, such as FrontStreet Coffee's Flower Queen 8.0, FrontStreet Coffee's Santa Vini, and FrontStreet Coffee's ALO Natural, demonstrating the popularity of coffee from the Sidamo region.

The Sidamo vs. Sidama Distinction

Have you noticed that whenever we research the story of this coffee-producing region, two different names often appear: one is Sidamo, and the other is Sidama.

Sidamo's pronunciation originates from the indigenous Sidama people. Like other ethnic groups in Ethiopia, the Sidama have their own traditions and culture, and even their own New Year recognized by UNESCO—Fiche Chambalala, which brings together over 5 million people in the capital Hawassa for celebration each year. As early as the late 18th to early 19th century, the region was invaded and annexed, with invaders pronouncing Sidama as "Sidamo." Therefore, this name carries connotations of humiliation for the Sidama people. By the 1990s, the Ethiopian government began implementing a federal system, reorganizing based on major ethnic residential areas and languages. Sidama consequently reverted to its original historical name: Sidama.

However, before the administrative reorganization, Sidamo Coffee had already become world-famous for its unique aroma. Therefore, compared to Sidama, people are more accustomed to calling it Sidamo. Additionally, when the Ethiopian government registered trademarks to protect coffee from Sidama, they also chose the old name "Sidamo®" as the official registered trademark. To this day, domestic consumers are more accustomed to calling coffee from this region "Sidamo."

The COE competitions in 2020 and 2021 were held in Ethiopia. Among the Sidamo micro-regions that made it to the COE rankings, four towns stood out: Arbegona, Bensa, Bura, and Bona Zuria. These four towns are geographically close to each other, all located in the Sidamo highland area. In the 2021 COE Sidamo rankings, all five champion farms were from Bensa town.

Coffee Varieties in Sidamo

Ethiopia's coffee varieties are diverse, categorized mainly into two types: traditional regional landraces and selected numerical coffee varieties from the JARC (Jimma Agricultural Research Center). Common regional varieties in Sidamo include: Dega, Wolisho, and Kurume. In the 2020 and 2021 COE competitions, the coffee varieties representing the Sidama region were from JARC's numerical coffee varieties. Among them, the 2020 COE champion coffee variety from Bura town in Sidama was 74158, while the 2021 COE champion coffee variety from Bensa town in Sidama was 74165.

Bensa: The Star Micro-region

Bensa is located in the Sidamo region of southern Ethiopia, at an altitude of 1,800-2,300 meters. The high altitude contributes to complex coffee flavors. In Bensa, one can taste typical, intense fruity flavors, sometimes with strawberry notes.

Bensa coffee beans can be processed using washed, natural, and red honey methods. Among them, washed Bensa coffee offers bright aromas and pleasant acidity. During the harvest season, coffee farmers deliver mature coffee cherries to processing stations, where they undergo screening and classification. The pulp is removed, and the beans undergo fermentation before being thoroughly cleaned with clear water and placed on drying beds. Notably, during the drying process, the beans need to be turned every 2-3 hours for the first few days. Depending on weather conditions, the coffee beans need to dry for 12-15 days until the moisture content drops to 11.5%.

Bensa sounds similar to a herbal tea from Guangdong, China, but it's not a tea! Bensa coffee beans offer a unique and delicate mouthfeel—mild yet rich, accompanied by fruity aromas, with a smooth texture and a long-lasting aftertaste. By this point, readers are probably already craving coffee from this small micro-region. To let everyone experience the refined taste of Bensa, FrontStreet Coffee has recently launched FrontStreet Coffee's Ethiopia Natural Alo Coffee from high-altitude regions, processed using the natural method.

Natural Processing Method

Before the natural processing begins, coffee farmers first hand-pick fully mature coffee cherries, then transport them to the Hatessa processing station for initial screening. Before washing, the cherries are classified again by observing the skin color, removing overripe or underripe cherries to ensure uniform maturity before sun-drying.

For naturally processed coffee, farmers responsible for post-processing need to diligently turn the cherries on the drying beds during the first three days, as the coffee cherries have high moisture content during this period. If not turned promptly, they can easily develop mold or produce unpleasant sour or rotten fruit flavors due to uneven heating. Throughout the process, coffee cherries are spread in a thin layer to ensure better ventilation and drying conditions. After 14-18 days, when the moisture content reaches the target level, they can be bagged and sent to the warehouse.

Through cupping, FrontStreet Coffee first experiences the sweet floral and fruity aromas of FrontStreet Coffee's Ethiopia Natural Alo. The dry aroma features distinct notes of magnolia, pineapple, yellow peach, and small mangoes, accompanied by a pleasant fermented sweetness that is truly delightful.

When FrontStreet Coffee slurps it, the entry reveals full-bodied tropical fruit sweetness and acidity, with prominent flavors like ripe pineapple, passion fruit, and perfumed lemon, accompanied by slight black tea notes. The gentle fermented sensation combined with light floral notes makes one want to take a second sip. As the temperature slightly decreases, the coffee begins to show stone fruit characteristics like yellow peach and dried apricots. The fruit acidity is clear, bright, and layered, making it quite special.

Brewing Recommendations

FrontStreet Coffee's Ethiopia Alo Natural Coffee brewing recommendations:

Dripper: V60
Water Temperature: 92-93°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar size (78% retention on No. 20 standard sieve)
Pouring Method: Three-stage pour

Three-stage pour: Use twice the amount of water as coffee grounds to wet the bed, forming a dome and let it bloom for 30 seconds. Then, using a small stream, pour in concentric circles from inside to out until reaching 125g, then pause. Wait for the water level to drop to half the dripper, then continue with the same fine stream for the third stage to 225g. Remove the dripper once all coffee liquid has filtered through, taking approximately 2 minutes.

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