Cupping Notes: Tangerine, lemon zest, apricot
SCAA: 87.25
Coffee grade: Grade 1
Farm/Coop/Station: Hada
Processing: Natural
Variety: Heirloom
Altitude: 1936 meters above sea level
Owner: Snap Trading and Industry PLC
Subregion/Town: Various
Region: Nansebo
Farm size: 0.5 to 3 Hectares on Average
Harvest months: Low Elevations: October - December | High Elevations: November - January
About: Sidamo coffee has only recently been distinguished from neighboring Guji and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
The Sidamo region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continues to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.