The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee. 

This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama zone offers a bright acidity and fruit-forward notes of white grape, with floral undertones and copious refined sugar sweetness.

Although coffee from Sidama is often referred to as “Sidamo” coffee, “Sidamo” is a misnomer that dates back to the 1880s. 

In the natural/dry process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that takes two to three weeks. Coffee cherries are dried whole, without removing any of the fruit, on raised beds set out in the sun. This gives the fermentation process all of the sugars of the coffee cherry itself with which to produce delicious fruit flavors in the finished cup.   

Tasting Notes:      

 white grape, coffee blossom, refined sugars