Ethiopië Sidama

Origin and farm

– Ethiopia’s Sidama region spans the fertile highlands around Lake Awasa at 1 500–2 200 m altitude :contentReference[oaicite:0]{index=0}.
– Sidama is famed as one of the coffee birthplaces and produces coffees with distinct, local flavour :contentReference[oaicite:1]{index=1}.
– Farms are often small-scale plots on high slopes in southern Ethiopia :contentReference[oaicite:2]{index=2}.
– Many beans come from cooperatives or washing stations like Aroresa, sourcing cherries from about 700 smallholders :contentReference[oaicite:3]{index=3}.
– Sidama region contributes a large share of Ethiopia’s washed coffee supply :contentReference[oaicite:4]{index=4}.

Roast profile

– CoffeeXperts offers weekly freshly roasted Sidama beans, likely a light to medium roast to highlight origins :contentReference[oaicite:5]{index=5}.
– Medium roast tends to preserve fruit and acidity—consistent with Sidama’s profile.
– Roast aims to balance brightness with sweetness in cup.
– Freshness is emphasised with roast schedule and free shipping above 2 kg :contentReference[oaicite:6]{index=6}.
– Light-medium roast is typical for single-origin Ethiopian beans, to highlight terroir.

Flavor and aroma

– Cup shows medium body with pleasant acidity, herbal notes, sweet citrus tones and milk-chocolate base :contentReference[oaicite:7]{index=7}.
– Frequently describes bright, fruit-forward notes like strawberry, cane sugar, floral tones, green tea :contentReference[oaicite:8]{index=8}.
– Natural-processed Sidama can show star fruit, strawberry, floral, green tea notes :contentReference[oaicite:9]{index=9}.
– Aroma often includes floral and berry elements, layered over crisp acidity.
– Clean, vibrant cup with complex fruit and sweet aromas.

Processing method

– Likely natural (dry) processed to preserve fruit notes, common in Sidama :contentReference[oaicite:10]{index=10}.
– Natural processing involves sun drying whole cherries, allowing fermentation and fruity flavour development :contentReference[oaicite:11]{index=11}.
– At places like Aroresa, cherries dry on raised beds in multiple stages, including “raisin stage,” to control fermentation :contentReference[oaicite:12]{index=12}.
– Sidama coffees are roughly 40% natural, 60% washed :contentReference[oaicite:13]{index=13}.
– Natural method is more environment-friendly and intensifies sweet flavours :contentReference[oaicite:14]{index=14}.

Variety / species

– Coffee is Coffea arabica, Ethiopia being its centre of origin :contentReference[oaicite:15]{index=15}.
– Varieties are heirloom landraces—local, genetically diverse strains :contentReference[oaicite:16]{index=16}.
– Beans may be classified by size (Longberry, Shortberry, Mocha), with Longberry often higher quality :contentReference[oaicite:17]{index=17}.
– Sidama has historically marketed as “Sidamo,” but local preference is “Sidama” :contentReference[oaicite:18]{index=18}.
– High-altitude growth supports slow ripening and complex flavour development :contentReference[oaicite:19]{index=19}.

Sustainability and ethics

– Smallholder plots typically use traditional, organic-by-default methods, often without chemical inputs :contentReference[oaicite:20]{index=20}.
– Cooperatives and washing stations like Aroresa improve traceability and encourage fair practices :contentReference[oaicite:21]{index=21}.
– Coffee remains a vital livelihood—30–35 % of Ethiopia’s foreign income, with 15 million people dependent :contentReference[oaicite:22]{index=22}.
– ECX trading improved pricing consistency but eroded origin traceability; cooperatives help reclaim direct benefit :contentReference[oaicite:23]{index=23}.
– Natural processing is lower resource and more eco-friendly :contentReference[oaicite:24]{index=24}.

Brewing recommendations

– CoffeeXperts recommends filter methods: V60, Chemex, Aeropress to accentuate fruit notes :contentReference[oaicite:25]{index=25}.
– Also suitable for espresso to yield more depth and richness :contentReference[oaicite:26]{index=26}.
– For filter use medium-coarse grind; adjust grind finer if under-extracting, coarser if too bitter :contentReference[oaicite:27]{index=27}.
– Avoid covering subtle fruit notes with heavy milk; though cappuccino can still be fresh and soft :contentReference[oaicite:28]{index=28}.
– Store in cool, dark, airtight packaging to preserve aroma and flavour :contentReference[oaicite:29]{index=29}.

Awards or ratings

– Genuine Origin’s Sidama G4 Natural 2024 scored 84.75, with cupping in May ’24 :contentReference[oaicite:30]{index=30}.
– Aroresa Sidama Natural 2024 scored 86, cupping in June ’24 :contentReference[oaicite:31]{index=31}.
– These scores place them in specialty range, indicating high quality.
– No specific awards mentioned—but terroir and cupping scores imply recognition.
– CoffeeXperts emphasizes craftsmanship and customization—but no awards cited.

Packaging design

– Packaging images show branded CoffeeXperts Sidama bags—likely minimalist, clean visuals :contentReference[oaicite:32]{index=32}.
– Available in 1 kg or 2×500 g options, flexible for different users :contentReference[oaicite:33]{index=33}.
– Bags include roasting info and branding, consistent with specialty coffee packaging.
– Free shipping for orders from 2 kg—suggests focus on larger roasts or wholesale.
– Multi-pack options suggest attention to convenience and freshness.

Availability and price

– CoffeeXperts sells Sidama from € 29,97 per kg, with options in 1 kg or 2×500 g :contentReference[oaicite:34]{index=34}.
– Discounts: 5% off for 5 kg, 10% off for 10 kg; free shipping in the Netherlands from 2 kg :contentReference[oaicite:35]{index=35}.
– Genuine Origin lists 65 lb (≈ 29 kg) boxes at $380.25 (~$5.85/lb) for Sidama G4 Natural :contentReference[oaicite:36]{index=36}.
– Aroresa boxes cost $406.25 (~$6.25/lb) for Sidama Aroresa G2 Natural :contentReference[oaicite:37]{index=37}.
– Availability: weekly freshly roasted by CoffeeXperts; bulk export options exist via origin networks.