DETAILS
ORIGIN: Ethiopia
REGION: Sidamo
ELEVATION: 2200 M
PROCESS: Natural| Raised Bed Sun-Dried
VARIETY: Heirloom Cultivars
NOTES: Strawberry | Black Tea | Dried Berries | Raw Honey | Floral
STORY
This Ethiopia Sidamo Natural comes from smallholder farmers across the highlands of Sidamo, one of the most iconic coffee regions in Ethiopia and the birthplace of countless heirloom cultivars. Grown at high elevation under cool mountain canopies, these cherries develop slowly, concentrating sugars and building the layered complexity that Ethiopian naturals are celebrated for.
Producers deliver ripe cherries to local washing stations, where they undergo careful hand sorting before being dried whole on raised African beds. The result is a vibrant and expressive natural process coffee—bursting with strawberry, raw honey sweetness, floral aromatics, and the tea-like structure that defines classic Sidamo profiles.
Expect a cup that is juicy, aromatic, and fruit-forward, with notes of strawberry, dried berries, raw honey, black tea, and floral undertones. This coffee is a standout for lovers of expressive heirloom Ethiopian naturals—bright, silky, and beautifully complex.
ORIGIN — ETHIOPIA
Ethiopia is widely considered the genetic birthplace of coffee, home to thousands of heirloom cultivars found nowhere else on earth. Each village, valley, and elevation band has its own microclimates and distinct flavor expressions.
Sidamo, located in the country’s southern highlands, is known for producing coffees with floral aromatics, crisp structure, and fruit-driven profiles. The combination of altitude, indigenous varieties, and traditional drying techniques results in coffees that are intricate, lively, and aromatically stunning.
This lot reflects the elegance and vibrancy that have made Sidamo one of the most beloved coffee origins in the world.
VARIETY — HEIRLOOM CULTIVARS
Ethiopian “heirloom” is a broad term covering hundreds—if not thousands—of indigenous genetic varieties. These cultivars thrive naturally in the region’s high elevations and rich soil, producing a wide range of fruit and floral attributes.
In Sidamo, these heirlooms contribute to a cup defined by strawberry, florals, raw honey sweetness, and soft black-tea structure. Their diversity and complexity are foundational to Ethiopia’s legendary flavor profiles.
PROCESS — NATURAL (SUN-DRIED)
This coffee undergoes a traditional Ethiopian natural process. Only fully ripe cherries are selected, floated, and hand-sorted before being dried whole on raised beds. Throughout drying, cherries are turned frequently to promote even moisture release and prevent over-fermentation.
The natural process amplifies the fruit-forward character of Sidamo, accentuating strawberry, dried berry sweetness, and the syrupy, honeyed body.
The result is a cup that is expressive yet clean, vibrant yet balanced—a hallmark of well-executed Ethiopian naturals.
DRYING — RAISED-BED DRIED
Cherries dry slowly over 14–21 days on raised beds, allowing for gentle, even dehydration. Shade is used during peak mid-day sun to protect sugars and preserve aromatics.
The extended drying period enhances sweetness, stabilizes structure, and supports the floral and berry-driven profile that defines this lot.
ROASTING — PROBAT P25
This coffee is roasted on our Probat P25 with a moderate light profile to preserve the delicate florals and bright fruit tones while developing enough sweetness to balance the cup. Cropster curve tracking ensures roast consistency within ±2°C.
The roast highlights strawberry brightness, honey sweetness, and black tea structure, finishing with a soft floral lift.
ROAST LEVEL — AGTRON GOURMET SCALE
Whole Bean: #75–78
Roast: Moderate Light
Roasted just beyond light to emphasize clarity, florals, and fruit-forward expression. Expect bright acidity, a silky body, and a clean, structured finish.
PREFERRED EXTRACTION
Filter | Iced Pour Over | Espresso
This coffee excels as a bright and juicy filter brew, with florals and strawberry notes shining clearly. As an espresso, expect a lively and aromatic shot with berry-forward sweetness and a tea-like finish.
Proper extraction is essential:
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Too fine → bitter or muddled
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Too coarse → sour or thin
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Balanced → sweet, floral, and clean
Dial grind size to achieve even extraction and maintain the clarity Ethiopia is known for.
BREW GUIDE — ORIGAMI DRIPPER
Ratio: 1:16
Coffee: 25 g
Water: 400 g
Grind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)
Water Temp: 205°F
Total Time: 3:45
Steps:
0:00 — Bloom 50 g
0:30 — Pour to 150 g
0:55 — Pour to 200 g
1:20 — Pour to 250 g
1:45 — Pour to 300 g
2:10 — Final pour to 400 g
3:45 — Drain
Expect a cup that is juicy and expressive—strawberry sweetness, dried berry depth, raw honey smoothness, black tea structure, and a soft, elegant floral finish.
