Sidamo is one of the most prolific growing regions in Ethiopia, putting out large volumes of consistently great coffee each year. Ethiopia’s Sidamo coffees are known for their rich body that is very complex along with a bright and vibrant , making this a staple Ethiopian coffee for any coffee roaster. Coffee is an important part of Ethiopian culture and is celebrated daily in the traditional Ethiopian Coffee Ceremony. A wet-processed (washed) Ethiopian coffee best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma,

Ethiopia’s coffees Percentage of World Market 4.5%

Harvest Octobrer- December

Process : Washed and Natural

World Ranking as producer : 5th

Main Type: Arabica , Heirloom

How to withdraw caffeine:

The coffee beans are washed using the Swiss water method. This method removes caffeine from the beans by osmosis, where the beans are dipped in hot water and decaffeinated green coffee extract is added to them to pull the caffeine from the coffee beans until equilibrium is reached. It is then filtered with activated carbon, and the process is repeated until 99.9% of the caffeine is removed. This method is considered safer and healthier because it does not use any chemicals.