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What sets it apart: Sidamo (Sidama) covers a broad southern belt—more altitude and washing-station diversity than Yirgacheffe. Lots often read juicy-sweet with less extreme floral-tea character.
How it’s produced and typical processing: In Sidamo, production usually sits between 1550–2200 m. Typical processing includes lavado, natural. Harvest is often October–January. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Sidamo lots often suggest stone fruit, bergamot, soft cocoa and tea. Variety, process and roast shift the profile: use it as a compass within Ethiopia, not a fixed label.
Typical process in specialty: In specialty, Sidamo refines a search inside Ethiopia: read farm/station, variety and process on the label. A medium pour-over balances sweetness and citrus acidity.
Technical notes and common mistakes: Don’t treat “Sidamo” as an automatic quality guarantee or as all of Ethiopia. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 1550–2200 · 1550–2200 m
- Cup profile stone fruit, bergamot, soft cocoa and tea
- Brewing hints A medium pour-over balances sweetness and citrus acidity.
- Harvest October–January
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