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Ethiopia Sidamo Region Lion King Coffee Bean Variety Flavor and Taste Characteristics Description

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Ethiopia Sidamo coffee bean introduction: Many specialty coffee beans produced by smallholders in micro-batches from this region exhibit distinctive regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and demands for specialty coffee, production has shifted to micro-regional selections, primarily consisting of micro-batches provided by dozens of smallholder farmers contributing their individual harvests

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Sidamo Coffee Region

Sidamo's coffee flavors are incredibly diverse. Different soil types, microclimates, and countless native coffee varieties create a rich tapestry within this growing region. The area features towering mountains, highlands, plateaus, valleys, and plains, offering diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil with depths reaching nearly two meters, and the surface soil appears dark brown or brown. Sidamo grows at elevations between 4,600-7,200 feet in the southernmost Ethiopian highlands (Sidamo province), making it a renowned specialty coffee region in southern Ethiopia. It borders Kenya to the southeast, lies south of Jimma, and directly south of the capital. Typically characterized by pronounced sweetness, it's favored by many coffee enthusiasts. The annual production is approximately 225,000 bags of 60kg each.

Sidamo's coffee flavors are incredibly diverse, with different soil types, microclimates, and countless native coffee varieties. The region features towering mountains, highlands, plateaus, valleys, and plains, offering diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil with depths reaching nearly two meters, and the surface soil appears dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter recycling, using fallen leaves from surrounding trees or plant residues as fertilizer. This creates distinct differences and characteristics in the coffee produced by various towns.

Recognition and Quality

From 2010 to 2012, it consistently 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.

Smallholder Micro-Batches

Many specialty coffee beans produced as micro-batches by smallholders in this region possess distinctive regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and demand for specialty coffee, the focus has shifted to micro-regional production organizing smallholders' micro-batches (Micro-regional selections). Dozens of smallholders contribute their individual harvests, which are consolidated into micro-batches for sale. This approach ensures better quality control and increases opportunities to select many excellent specific micro-region smallholder coffees through batch-by-batch cupping.

Coffee Details

● Origin: Guji, Sidamo, Ethiopia
● Variety: Heirloom
● Altitude: 1800-2000m
● Processing Station: Shilicho Cooperative
● Processing Method: Washed, African bed drying, Mechanical drying
● Harvesting Method: Hand-picked
● Roast Level: Medium-light roast
● Harvest Time: 2016
● Flavor Profile: Blueberry sweetness with lemon fragrance, rich floral and fruit aromas, dried peach and honey notes, surprisingly bright acidity, and full berry flavor

Guji Region

The Guji producing region is located southeast of the Gedeo region where Yirgacheffe is produced, in the wilderness at 2,100 meters altitude. However, compared to the Yirgacheffe region, Guji has higher altitudes, with the highest exceeding 2,600 meters, much higher than typical Sidama regions, and covers a larger area. Coffee produced in Guji offers rich and bold flavors that can challenge Yirgacheffe.

"The Lion King" comes from Ethiopia's Sidamo Guji region, an ancient native premium variety: Heirloom, washed processed, medium roasted.

Using Sidamo's Lion King for SOE (Single Origin Espresso), unlike the burnt bitterness of regular Americano or latte, this coffee series features fresh floral notes, natural berry sweetness and acidity, worthy of careful savoring.

Processing Methods

Natural processing is the oldest and most original method for coffee beans. Compared to washed processing, coffee processed this way is also called "natural coffee" or "sun-dried coffee." The harvested coffee cherries are dried directly in the sun for about two to four weeks. This method is typically used in countries with distinct wet and dry seasons.

Challenges of Natural Processing

1. After picking, the beans are not specially selected or processed, with uneven appearance and maturity levels mixed together. The process is relatively rough, resulting in unstable coffee bean quality and potential defect beans.

2. Coffee farmers usually find open spaces near their homes for processing, so the ground often contains many impurities or dirt, and coffee can easily absorb unwanted flavors.

Shakisso Region

Shakisso, located in Guji, southern Oromia region, borders Sidama and Gedeo. Coffee from Shakisso/Shakiso possesses considerable uniqueness, and the coffee produced here has repeatedly garnered market attention. The legendary Ninety Plus bean (nekisse) originally means "nectar from Shakisso," and its origin and naming both come from Shakisso.

Local smallholders in this area began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they understand how to grow forest coffee in highland areas. This makes it one of the micro-regions with distinct regional characteristics within the Sidamo producing area. Coffee from this region possesses considerable uniqueness, and the coffee produced here has repeatedly garnered market attention. The legendary Ninety Plus bean (nekisse) originally means "nectar from Shakisso," and its origin and naming both come from Shakisso.

Quality Control

After obtaining green coffee beans, sometimes a final screening is performed to pursue perfect flavor, which is why this natural Sidamo can achieve the highest G1 grade.