Believed to be the birthplace of coffee as we know it, Ethiopia is one of the best known and most celebrated coffee-producing countries in the world of specialty coffee. Ethiopia is also the largest coffee producer and consumer on the African continent, with coffee accounting for about a third of the East African nation’s exports.

This particular Ethiopian coffee, roasted by our friends at Origin Coffee Roasting, comes from the region of Sidamo, one of the three most distinguished coffee producing regions in Ethiopia (the other two being Yirgacheffe and Harrar). Sidamo coffees tend to have a relatively lower acidity than other Ethiopian coffees, which brings their sweetness further to the fore on your palate. Like much of the coffee in Ethiopia, it was grown by numerous smallholding farmers (as opposed to one or two large coffee estates) and processed at their local processing mill, Damo Station. 

Damo Station is owned by Daye Bensa Coffee, a coffee exporting company owned by brothers Assefa and Mulugeta Dukamo. Daye Bensa is one of the largest coffee exporters in Ethiopia, and, aside from owning several farms and processing mills of its own, works with and supports over 2000 smallholding farmers throughout the country.

Origin’s notes

• Flavour: Chocolate biscuit, cumin, stone fruit, watermelon, pina colada, mint finish
• Body: Full, rich
• Acidity: Plum
• Roast: Light-medium
• Suggested brewing methods: Espresso, plunger, siphon, milk drinks, AeroPress

Coffee details from Origin

• Country: Ethiopia
• Region: Sidamo
• Owners: Smallholding farmers, harvest processed at Damo washing station
• Altitude: 1860 - 2160 masl
• Variety: Ethiopian heirloom varieties
• Processing: Washed

“Nestled on the fertile slopes of the towering Shanta Golba mountain in the heart of Sidama, the Damo Station was founded with the goal of processing the highest quality lots from the area and improving the livelihoods of the local farmers. [Damo’s owners] do this by paying them 20-30% above average prices and offering farming support.

“The coffee is grown at elevations ranging from 1860 to 2160 meters above sea level, where indigenous heirloom varieties 74110, 74112, and 74158 thrive. These varieties each contribute distinct flavours to the coffee, including wild fruit notes, a syrupy body, and a floral fragrance, all complemented by rich citrus undertones. The coffee is cultivated organically, under the shade of native trees, promoting a sustainable and natural growing environment.”