Sidama Ethiopian Coffee, natural

Sidama Ethiopian coffee, originating from the Bona Woreda in the Sidama region, is renowned for its high altitude and the exceptional quality of coffee it produces. In Bona, the coffee trees thrive in the high-density environment, cultivated by local farmers in their backyards alongside other crops such as maize and false banana. What makes this coffee truly special is the natural fertilization process, with farmers using compost made from coffee cherry pulp, wheat, cow dung, and other natural materials. After the coffee cherries are carefully harvested, they are laid out on dry beds for 21 to 28 days to undergo the drying process. Following this, the coffee is rested in a warehouse for an additional month. This natural process, as opposed to the more common washed process, results in a unique flavor profile with enhanced sweetness. The combination of high altitude, meticulous farming practices, and natural processing methods culminate in a truly exceptional cup of coffee. Coffee from this region is not just a beverage, but a testament to the dedication and expertise of the local farmers who have perfected their craft over generations.

• process: natural
• Altitude: 2050 - 2130 m
• Origin: Sidama, Ethiopia
  

• Cup: bright acidity, medium body marked jasmine and lemon flavors
• Coffee grade: 1

• contains 100 % caffeine