Sidamo Coffee Beans Flavor Profile Estate Origin Characteristics Varieties Brands Tage Estate Introduction

FrontStreet Coffee · Sidamo Coffee Beans Flavor, Taste, Estate, Region, Characteristics, Variety, Brand, and Tedd Estate Introduction

Washed-processed coffee flavors are less likely to have wild characteristics, possessing pure and refreshing qualities suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may reveal distinct lemon, citrus essential oils, jasmine floral notes, honey flavors, with more noticeable acidity and lighter body.

Natural-processed various Mocha beans basically carry wild flavors in their taste profile, though the intensity may vary. They are more suitable for Full City to Vienna roast levels. Exceptional high-quality natural-processed Mocha beans have distinct dark chocolate notes in their aftertaste, some with appealing blueberry-like fermented fruit aromas and red wine-like textures.

Ethiopian Sidamo is a single-origin type, Arabica coffee growing in the Sidamo region of Ethiopia. Like most African coffee, FrontStreet Coffee's Ethiopian Sidamo coffee characteristics include small grayish beans, but its distinctive features are rich, spice-like, wine-like, or chocolate-like flavors and floral aromas.

The most characteristic flavors found in all Sidamo coffee are lemon and citrus, with bright, crisp acidity. Properly processed FrontStreet Coffee natural-processed Sidamo maintains uncompromised flavor—besides the citrus aroma of washed beans, it has an additional rich berry fragrance. This is related to the coffee beans being sealed in fruit pulp for drying and fermenting for up to two weeks, a flavor generally absent in washed beans. However, if natural processing is mishandled, it easily develops earthy notes, losing all elegant aromas. Natural-processed beans that lack rich fruit aromas cannot be considered premium quality.

FrontStreet Coffee · Ethiopian Natural Sidamo Flavor Profile

FrontStreet Coffee's Sidamo offers balanced flavor with higher sweetness, and its body is somewhat richer compared to FrontStreet Coffee's Yirgacheffe. Especially the wine-like acidity and sweetness produced during the natural pulp fermentation process, combined with coffee's original cocoa bitterness, gives certain batches of Sidamo an intoxicating liqueur chocolate-like flavor.

Natural-processed Sidamo coffee beans are mostly exported as G4 grade, while washed Sidamo, due to its more refined processing compared to natural method, is mostly exported as G2 grade.

FrontStreet Coffee · Ethiopian Natural Sidamo - Medium Roast

There are many legends about Sidamo—the lost treasure of King Solomon is said to be buried in the Dawa Valley in the south. The Dawa Valley is densely forested and has had wild coffee forests since ancient times. Farmers selecting excellent coffee tree varieties from the forest and transplanting them to their own farms is a major characteristic. Shakisso, located in southern Sidamo, is the most famous coffee-producing region, with coffee that tastes remarkably like lemon with honey.

FrontStreet Coffee · Ethiopian Washed Sidamo

Both washed and natural-processed Sidamo, besides differences in body and sweetness, share the common advantages of smooth mouthfeel and rich floral orange aromas.

FrontStreet Coffee · Pour-over Sidamo

Hot coffee paired with fine, delicate white bone china cups is the best combination—it maintains the coffee's temperature without affecting the taste and gloss, and won't let colorful patterns disturb the coffee's aroma. The wooden base tray perfectly showcases the natural and noble qualities of the coffee in the cup! One might say this is truly understated luxury.

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