Ethiopia Sidamo — Where Coffee Began
Ethiopia is considered the birthplace of coffee, and its quality comes from a rare combination: extraordinary genetic diversity of varieties, traditional processing, and centuries of knowledge passed down through generations.
Sidamo is one of only three trademarked coffee regions in Ethiopia, and for good reason. High altitude, plentiful rainfall, and fertile soil create the conditions for something genuinely remarkable. Farms here are small, traditionally run, and organic by default — no pesticides, no mechanisation, everything by hand. That care translates directly into the cup.
What's in the Cup
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Tasting notes: Berry · Chocolate · Caramel
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Process: Natural — dried in whole cherry, giving the berry sweetness its depth
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Roast: Omni — developed to work across both espresso and filter
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Elevation: 2,200 m · Cup Score: 82
How to Brew It
Genuinely flexible. As filter, a V60 opens up the berry and caramel into a bright, fragrant cup. As espresso, it pulls sweet and jammy with a chocolate base that stands up well in milk. At 2,200 metres the beans are dense, so give espresso a slightly finer grind than usual.
Choose Your Grind
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Whole Beans — freshest flavour, grind just before brewing
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Ground for Filter (Coarse) — ideal for V60, Chemex, or batch brew
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Ground for AeroPress (Medium) — versatile; works for AeroPress and pour-over
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Ground for Espresso (Fine) — ready for your espresso machine or Moka pot
