Ethiopia Sidamo takes its name from the southern region where it is grown, at altitudes between 2,500 and 3,800 meters above sea level. It has two varieties: natural and washed. The harvest for the natural type is from October to March, while the washed type is from late July to December, with exports staggered throughout the year. Both origins feature a mix of small and medium-sized round beans. This coffee is esteemed by industry experts for its unique flavors, quite different from common coffees. A sublime Ethiopian coffee that hits the palate with almost marsala-like vinous sensations. A fragrant coffee that also stands out for its wild and noble taste, with flavors reminiscent of fresh tropical fruit and a spicy finish.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on African Coffee

Africa is playing an increasingly important role in the global coffee production.

Although Arabica coffee originates from Ethiopia, it's curious that 75% of African coffees consist of Robusta beans. The latter is more resistant to diseases and has a higher yield than Arabica. Angola, Ivory Coast, and Uganda are the largest African producers of Robusta.

The only African countries that produce only Arabica are Ethiopia and Kenya.