Single Origin Ethiopia Coffee - Sidama

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For those who love:

  • citrus hints (lemon, bergamot)
  • a certain acidity, especially in the espresso or mocha
  • "fresh" coffees

It is the most "difficult" coffee we offer. The second is the Kenya Ndaroini , the third the Brazil Daterra .


When it comes to coffee, we need to talk about Ethiopia where, legend has it, in the year 850 AD the shepherd Khalid discovered the properties of the seeds of the Coffea arabica plant.

In Ethiopian culture, plants still play a fundamental role in both medicine, religion and social practices.

Sustainable production and trade

Coffee plants are grown only from family plots. Each of the 667 families takes care of 1-2 hectares, cultivating, together with coffee, also legumes and "false bananas" ( ensete ) - staple food in Ethiopia - which create the necessary shade for the delicate coffee plant.

The coffee is harvested, of course, by hand: it is the only way to ensure that only perfectly ripe cherries are used.

The cherries are sent to the processing station where they are placed on straw beds, in the sun, where, as they dry, they pass part of the aroma and sugars to the grains.


The coffee is made up of local varieties, such as: Setami, Mikicho, 72/158, 74/110, all grown in the high mountains: between 1850 and 2100 meters above sea level. It is a coffee of moderate (but very present) acidity, with the characteristic floral notes. Plus you will find some raspberry and milk chocolate.

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