We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
Historically, we haven't had the chance to enjoy many Sidama coffees roasted by our friends at Origin but we're happy to report that this seems to be changing. There are many reasons to be excited about coffees from the Sidama region (formerly known as Sidamo). Ethiopia as a whole has a long history of coffee cultivation. It is believed by many to be the birthplace of coffee. There are many famous coffee-growing regions in the country and Sidama has been one of the most celebrated for a very long time.
Sidama coffees have never lost their popularity, but in the last few decades, much of the Sidama coffee you may have tried would have been of a lower grade and often incorporated into blends. Though there have always been important exceptions, this has mostly been the case because buying traceable Sidama coffee was difficult. Thankfully, this is now changing.
We owe a debt of gratitude to MOPLACO for producing and exporting this coffee. Founded by Yanni Georgalis in 1972 and now run by Heleanna Georgalis, his daughter, MOPLACO focuses on sourcing and exporting some of the best coffee Ethiopia has to offer. Thanks to their passion for Ethiopian coffee, we are able to experience to try special lots like this one.
Phaedon's tasting notes
This coffee surprised me. It wasn't quite what I was expecting. While still relatively delicate with some definite tea-notes to detect, there's quite a pronounced and pleasantly surprising dark chocolate flavour, with a sweet and malty finish. There's also a fair bit of body to enjoy, so I suspect that more traditional palates will enjoy this particular combination of characteristics. To fully appreciate what it has to offer, I highly recommend trying it in espresso or espresso-like brews, though it also does very well in batch brew or a siphon.
- Flavour: Roasted green tea, bittersweet chocolate, breakfast cereal, lingering finish
- Body: Medium, dry
- Roast: Medium-light
- Acidity: Lively, lemon-lime
- Brewing: Versatile
Coffee details from Origin
In the washed process, water flotation channels are used to sort out the ripe from the unripe cherries. The skin and pulp of the cherry are removed mechanically, and the residual mucilage is removed via fermentation.
The Sidama region is in the southern part of the country. The Sidama region produces one third of the total coffee exported from Ethiopia. Chire coffee is known for good, pointed acidity, and a fruity and well-balanced cup profile.
This coffee is produced by a longtime partner (15 years and counting) of our friends at MOPLACO.
- Owner: Smallholder farmers delivery to Bensa Chire Coffee Prepping & Processing
Varietals: Ethiopian Heirloom, Arabica, Typica
- Processing: Washed
- Altitude: 1,900 - 2,100 masl
- Region: Chire District, Sidama
- Country: Ethiopia