Sidamo Coffee Flavor Description, Grind Settings, Processing Methods, Taste Profile, Origin Region, and Variety Characteristics

FrontStreet Coffee Sidamo Flavor Description, Grind Settings, Processing Method, Taste, Origin, Variety Characteristics Introduction

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

"Ethiopian Sidamo" is a single-origin type, growing Arabica coffee in Ethiopia's Sidamo province. Like most African country coffees, Ethiopian Sidamo characteristics are small gray beans, but their distinguishing features are rich, spicy, wine-like or chocolate-like flavors and floral notes. The most distinctive flavors found in all Sidamo coffees are lemon and citrus, with bright, crisp acidity.

Sidamo Coffee Quality Issues

1. After harvesting, the beans have not undergone special selection and processing. Uneven appearance and maturity levels are mixed together, the process is rather rough, therefore the coffee bean quality is unstable, and defective beans are likely to appear.

2. Coffee farmers usually process coffee by simply finding an open space near their homes, so the ground often contains many impurities or dirt, making it easy for coffee to be contaminated with miscellaneous flavors.

Shakisso Growing Region

Shakisso, located in Guji, Oromia region in the south, adjacent to Sidama and Gedeo. Shakisso coffee has considerable uniqueness, and the coffee produced has repeatedly gained market attention. Ninety Plus' legendary bean (nekisse) originally means "Nectar from shakisso," its growing region and naming both come from Shakisso.

Local small farmers in this area began planting organic coffee in 2001 and worked closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in highlands. It is one of the micro-regions with very regional characteristics in the Sidamo growing area. Coffee in this region has considerable uniqueness, and the coffee produced has repeatedly gained market attention. Ninety Plus' legendary bean (nekisse) originally means "Nectar from shakisso," its growing region and naming both come from Shakisso.

After obtaining the raw coffee beans, sometimes to pursue perfect taste, a final screening is performed, therefore this FrontStreet Coffee sun-dried Sidamo can achieve the highest grade G1.

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