One of the most popular light roasts we offer - our Ethiopian Sidamo is Fair Trade Certified, USDA Certified Organic, and Circle K Kosher.
You may have heard the story of Kaldi - the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant. This story is most likely simply a legend but it is widely accepted that the undomesticated origin of the coffee bean is Ethiopia.
Coffee beans from the Sidamo province of the Ethiopian highlands qualify as Strictly High Grown (SHG), which means they grow more slowly and therefore have more time to absorb the soil nutrients and sun, and to develop more robust flavors. The premium beans we use in particular are roasted to bring out a naturally sweet finish, with notes of blueberry and jam.
Coffee in this region is highly associated with local culture. Production methods are passed down through generations. Coffee has such an ingrained role here that there are expressions dealing with life, relationships, and food - such as "Buna dabo naw", which means literally "Drink coffee", but means so much more locally - it refers to the act of socializing in general. Approximately 12 million people in Ethiopia are involved in the cultivation and processing of coffee - this remains a solid, central part of Ethiopian culture.
Ethiopia is the #5 largest coffee growing country in the world, in 2015 they...
produced 886,244,753 lbs
exported 408,141,360 lbs
That's only 46% exported!
Sounds like a lot? It's actually 4.4% of the coffee grown worldwide.
Ethiopian coffee is grown on mountainside "fincas" (farms) at 1500 to 2200 meters above sea level (4,922 to 7,218 ft).
Harvest period: October through January
Milling process: Fully washed, sun-dried on raised beds
Aroma: Floral, slightly woody
Flavor: Lemon, cane sugar, berries
Body: Medium, smooth
Acidity: Low, winey
Sources: ICO, espressocoffeeguide.com, coffeedorks.com, the spruceeats.com