Ethiopia is one of the countries with the longest-standing history of coffee growing. It is said that it was originally consumed unroasted by foragers as food. Later people got the idea of roasting the beans and the Arabics strain came to be exported throughout the world.
Nowadays, Ethiopian coffee accounts for 3% of the world’s production and its exports are a key component of the country’s economy. Interestingly, Ethiopians clearly know the quality of their own coffee as half of the production is consumed in the country, and we can’t blame them as it is indeed a superior produce!
There are three main categories of Ethiopian coffees: forest coffee in the southwest of the country, where wild coffee trees are farmed; garden coffee from small exploitations of trees planted around a dwelling; and plantation coffees, with large-scale plantations growing coffee plants intensively.
Sidamo coffee is produced in the highlands of the country, at 1,500 to 2,000 meters of altitude. There, the coffee plants grow more slowly, allowing them to fully absorb the nutrients in the soil and develop a robust flavour which still retains a smooth quality and is particularly valued for its deep spice and wine-like taste.
Grown at altitudes of 1,500-2,000 meters above sea level
Harvested between October and January
Milled by full washing and drying on raised beds
Has the aroma of red wine, cane sugar and wild berries
This coffee is also available in 250g valve bags.
Did you know our ordering system allows you to create your own blends? Order each component of the blend separately and than tell us what do do in the special information box. We can then blend it and if required grind it, saving you a potentially messy kitchen worktop
Blending tip: when deciding on a mixed roast blend it usually works better to have more of the milder roast, less of the stronger.
Blending tip: even the strongest roast can be mixed with a normal tasting blend – so long as you use very little. Start by trying one part in four.