Sidamo

Flavor : Nashi pear, black tea, caramel and chocolate in the finish

Fruit in a coffee bean is a highly cherished attribute.

We prefer to offer washed coffees - they are bright with acids and have less fermented notes from sun-dried naturals.

Whilst coffee roasters would like to preserve fruit characters by roasting the coffee to at most a medium roast depth, there can be a point where the fruits dominate the cup when roasted too light, lacking body and producing too much acid, which in the hands of inexperienced barista can result in poor tasting brews.

In leveraging our 20 years of experience roasting Ethiopian single origins, we aim to balance fruits, acids, body and finish.

We want you to enjoy our coffees without having to make significant efforts to adjust equipment settings for coffees that are not soluble. That often happens with lighter-roasted coffees.

Ethiopia and almost all African origins growing coffee provide unique and extraordinary character in their coffee beans.

A lovely coffee in milk where the powerful acids pair perfectly and cut through with ease, resulting in a delicious and sweet cup.

Guide - Tight or restricted shots are likely to yield nice cup balance. As a washed coffee, this Sidamo has plenty of acids and hence would work better with milk or dairy alternatives.

Orders will ship via AusPost or StarTrack for large, bulky orders.

A lovely coffee in milk where the powerful acids pair perfectly and cut through with ease resulting in a delicious and sweet cup.

Our single-origin Sidamo from Ethiopia will always delight you with an enjoyable, sweet cup of coffee. As a washed Ethiopian coffee , it produces a clean, bright acidity that we love.

This coffee is celebrated for its incredible sweetness and its fantastic ability to cut through milk, making it a perfect all-rounder for any coffee lover.

Finish: A rich, syrupy finish that lingers with delicious sweetness

, a process that perfectly preserves the bean's natural quality attributes, fruit complexity, and fantastic sweetness.

This versatile coffee is an excellent choice for almost any brew method, including:

Ethiopia is the spiritual birthplace of coffee, and this delicious-tasting single-origin Sidamo is a perfect example of why. It delivers a full-flavoured, complex, and satisfying cup every time.

A Single Origin coffee comes from one identifiable country, region, producer, farm or lot. This allows the coffee’s individual character to be more clearly expressed than it might be in a blend.

Start with the flavour profile rather than the country name alone. Consider whether you prefer chocolate and caramel, fruit and sweetness, bright acidity, floral aromas or heavier body.

Balanced, full-bodied coffees with rounded sweetness are usually the easiest starting point. Colombian, Brazilian and some Central American coffees are often approachable choices for customers beginning to explore Single Origins.

Not necessarily. Single Origin coffees are valued for their distinctive character, while blends are designed to provide balance, consistency and a particular flavour profile. The better choice depends on what you enjoy and how you brew.

Yes. Many Single Origin coffees perform very well as espresso, although some are brighter, lighter or more delicate than traditional espresso blends. The result depends on the coffee, roast profile and brewing recipe.

Yes. Single Origin coffees are seasonal agricultural products, so availability can change as harvests, lots and supply conditions vary. Even when the country remains the same, the region, producer, variety or flavour profile may change over time. Often twice or three times a year.

Nashi pear, black tea, caramel and chocolate in the finish

Flavour is influenced by origin, altitude, climate, soil, coffee variety, processing method, harvest conditions and roasting. These variables can create noticeable differences in sweetness, acidity, body and aroma.