Sidamo, Ethiopia: coffee spotlight.
Spotlight: Sidamo
Sidamo coffee from the Sidamo region of Ethiopia is one of our favourite origins here at Dreambeans. It has a unique flavour profile, which is often described as having notes of fruit and floral undertones, but these are just the top notes. For me, the essential characteristic of Sidamo is its richness and the crispness of its taste profile. Amazing body and mouthfeel, crowned by the fruity and floral top notes. We use it in our Torero blend, and it really works well there.
Sidamo is in the southern part of Ethiopia in the Great Rift Valley. It is a very diverse landscape, with mountains, steep-sided valleys, and plateaus.
The Sidamo region has a tropical climate, with a rainy season that typically runs from June to September. The region receives an average of 1,200 to 1,800 mm of rainfall each year, which is ideal for coffee cultivation. The cool temperatures and high altitude provide ideal growing conditions for coffee plants and the steep-sided valleys and high plateaus provide natural drainage and prevent soil erosion.
Sidamo coffee is grown at high altitudes, typically between 1,500 and1,800 metres above sea level. The region’s cool temperatures and high altitude provide ideal growing conditions for coffee plants, resulting in a slow maturation and growing process that allows the beans to develop a complex and nuanced flavour. Like many coffee regions, Sidamo’s difficult growing conditions contribute to the intensity of the flavour.
Traditional cultivation methods
Many of the coffee farming families in the Sidamo region have been growing coffee for generations and have developed traditional methods of cultivation that are not only sustainable but also protect the environment. Many growers use natural fertilizers, such as compost and animal manure, to enrich the soil and don’t use chemical pesticides or herbicides. Traditional methods of pest control are widely used in the region, such as companion planting and crop rotation, to keep pests and diseases at bay.
Most of the coffee is processed in small-scale co-ops using traditional methods. After the coffee cherries are picked, they are immediately sorted and then placed in water-filled tanks. The ripe cherries float on the surface while the unripe and overripe cherries sink to the bottom. These cherries are removed and only the ripe cherries are then taken for further processing.
Natural processing
The coffee is dried using the natural process, a sun-drying method, where the cherries are spread out on large beds or racks and exposed to the sun. This process can take up to two weeks. Once the coffee is dry, it is sorted again to remove any remaining defects.
Premium coffee, premium price
Sidamo coffee is more expensive than many other premium coffee beans because world-wide demand for the beans far outstrips supply and roasters like Greenbean / Dreambeans will happily pay a price premium for coffee of this quality. One of the advantages of being small is that Dreambeans / Greenbean can afford to pay a little more to secure a supply of the very best coffee beans. We are happy to make deals that the accountants in the big international coffee companies would never accept.
The Sidamo region’s high altitude and cool temperatures make it difficult to cultivate and to transport, which contributes to the higher price. Sidamo coffee is also known for its high quality and consistency, which is why it is often sought after by specialty coffee roasters and coffee connoisseurs. The coffee is also considered a microlot, meaning that only small amounts of it are produced each year, making it rare and highly sought after.
