Ethiopia Sidamo is an elegant coffee with lemon and citrus notes and bright crisp acidity.
What you need to know…
- Flavours – Lemon, Tea like
- Aroma – Cocoa, floral and Citrus
- Body – Smooth and soft
- Acidity – Citrusy and bright
The finer details…
Ethiopia is thought to be the birthplace of coffee with wild-growing Coffea Arabica being found in the forests of the Kaffa region. Ethiopia coffees are among the world’s most varied and distinctive.
This type is grown in the Sidamo region south of the capital, Addis Ababa. It is the most southern and most productive province in the country. The region is well known for having ideal climate conditions for growing coffee. This is all due to high altitudes of between 1600 – 1900 meters, ample rainfall, optimal temperature, and rich soil.
Washed Sidamo is typically high-quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body. Sometimes this type can be compared favourably with coffee from the Yirgacheffe region.
For Ethiopian coffees, Grade 2 signifies that the coffee is washed. Also, the difference between grades 1 and 2 is defined by the number of visible defects in the prep. If a coffee receives a grade 1 classification, it has 0 – 3 defects; this is rare! Grade 2 coffees allow 4 – 12 defects. Typically the quality of washed coffees is more consistent than that of unwashed coffees.
Here is a great video of Mark Wiens drinking coffee in Ethiopia. We imagine ourselves sitting in this coffee shop when drinking coffee.
Drinking Ethiopian Coffee in Addis Ababa