Why Is Ethiopian Sidamo Coffee So Special?

Sidamo is a coffee that has been grown in Ethiopia for centuries. It is extremely rare and therefore very desirable. The beans are harvested by hand, which allows the farmer to speak directly with the farmer and the soil. This connection gives a sense of authenticity to the product and helps keep its history alive. The beans are roasted in one of four ways:1) Whole bean (usually in a traditional Sidamo grinder)2) Ground coffee (also called “crushed” coffee, but this term will not be used here as it can be confusing when done incorrectly)3) Ground coffee that has been ground but left to sit in an open tin (in Ethiopia it is usually referred to as “stacked” coffee)4) Ground coffee that has been ground but left to sit in an open tin without any lid or foil (they call it “open-air” brewing). This last type of brewing method was traditionally used by farmers who had no access to electricity, so they would roast their beans on local wood fires instead. Nowadays this type of roasting method is often called “sowing.” The term “sowing” can be confusing as it may mean using rye straw or coconut shells as a filter, but it actually refers to roasting without any filters at all – which is not very common anymore, even though they still exist!

The history of Sidamo coffee

Sidamo is an Ethiopian coffee-growing region in the Eastern Highlands of Ethiopia. The area is known for its high-quality coffee, a rarity in the coffee world. However, due to a small factor — namely a lack of government regulation and oversight — this industry was only recently able to grow at meaningful levels. This has led to the development of high-quality coffees that have been teetering on extinction for years. The region is home to several local farmers who are now trying to make a living from the product, and Sidamo Coffee is being recognized as one of the best of its kind by many international publications (including top international food mags). Here at The Packaging Factory, we are proud to be able to work with villagers in this region and support their efforts by donating our time and funds towards helping them sell their products. We could not do this without you!

The flavor of Sidamo coffee

Ethiopian Sidamo coffee is one of the world’s most distinctive tastes. It has a distinctive flavor and aroma. It is also one of Ethiopia’s most popular foods. The flavors are not just one or two, they are many, with the addition of both spices and fruits. Sidamo coffee beans have been grown in Ethiopia for over 400 years, but the taste developed later. In fact, it was only after the Emperor of Ethiopia himself brought his favorite coffee to his palace that it started to become a popular drink in Europe. Sidamo beans have been sold for over 200 years because of their pleasant taste and good quality — but as it turns out there was more to it than that: Sidamo beans are famous for having a pleasant aroma and pleasant taste (which makes them stand out from other coffees). This is why Ethiopian Sidamo coffee has become so popular in Europe, especially in Germany.

What makes Sidamo coffee so special?

Sidamo is an Ethiopian coffee grown in a unique location in a very small region, near Mount Muden. The beans are grown on a summit called Sidamo Mt., which is some 1200 meters above sea level, and it’s the highest coffee-growing area in Africa. Sidamo coffee is regarded as one of the best coffees grown in Ethiopia and it has good taste and aroma, although the taste may not be as pleasant as Meki, for example. In fact, some people say that Sidamo is better than Meki.

How to brew the perfect cup of Sidamo coffee

Sidamo Coffee is the result of Ethiopian heritage. It is grown in the highlands of Sidamo Province, a region on the west slopes of Mt. Arba Berhe, whose altitude ranges from 2,800 to 2,900 m (8,000 to 8,200 ft). The coffee came from one of Ethiopia’s best-known and most difficult regions for coffee growing: a region known as Sidamo. The universe of Ethiopian coffee—which comprises a number of different varieties, including Arjanab and Sidamo—is something that intrigues many people: it is full of fresh flavors and aromas brought about by careful selection and cultivation. The various regions where this coffee is grown were once very distinct: in some places, there was little rain, and in other places no rain at all. Hence the unique characteristics that characterize Ethiopian coffee come from the different weather patterns that characterized these areas over time. This diverse geography can be seen in the flavor profiles of different regions’ coffees: In Semien, more than 40% of the total water used for processing comes from rivers that flow during wet seasons; this gives Semien coffees a distinctively rich taste with an acidic note. In Asmara, 80% or more of water used comes from rivers that flow during dry seasons; this gives Asmara coffees a light acidity and fruity flavors; however, they are less satisfying than other subtypes such as Emperor. In Gondar, 90% or more of water used comes from rivers flowing during wet seasons; this gives Gondar coffees a strong lemon-like flavor with low acidity (but often considerably higher alkalinity); they are commonly known as “Lemon” but also have several other names including “Orangish”.In Adi Kaya, 80% or more water used comes from rivers flowing during the dry season; these coffees have sharp citrus notes with medium acidity which make them popular among many tea drinkers (they are often referred to as “Citrus”).In Omoa, 70% or more of water used comes from rivers flowing during the wet season; these coffees have medium acidity with sharp citrus notes which make them popular among many wine drinkers (they are often referred to as “Raspberry”). These characteristics add up to some very unique flavors. Some people say that Ethiopian coffee has an almost herbal flavor profile similar to Turkish tea because of the weather patterns made7.

Conclusion

Sidamo is a small, privately-owned Ethiopian coffee producer in Ethiopia. It’s a family-run business and we work closely with the Sisa family to understand what makes Sidamo coffee, and other Ethiopian varieties, special.