Ethiopia Sidama Organic Worku Buche G1 Natural 2024

Ethiopia Sidama Green Coffee Beans

The Southern Nations, Nationalities, and People’s Region (SNNPR) was a state in southwest Ethiopia that borders Kenya. At the time, it was home to over 45 indigenous ethnic groups. In the mid 2000s, the SNNPR was responsible for producing over 40% of Ethiopia’s coffee volume. In 2023, the SNNPR was dissolved and divided into four regions, including Sidama.

Sidama is a fertile region in southern Ethiopia that spans across the highlands of Lake Awasa in the Rift Valley. The high altitudes that soar beyond 2000masl are where Arabica coffee trees grow and ripen slowly in the cool temperatures, resulting in complex flavor profiles and distinct aromas that are characteristic of Sidama green coffee. The region is home to nearly 8 million people with distinct cultures and traditions among 36 districts that encompass over 50 coffee cooperatives and around 200 washing stations.

How is coffee graded in Ethiopia?

In Ethiopia, coffee is graded on a scale from Grades 1 to 9, with Grades 1 and 2 signifying top-tier specialty coffee, assessed through both physical attributes—such as size, shape, color, and defects—and cup profile, focusing on aroma, flavor, acidity, and body. Coffees are further classified by their region of origin, such as Sidama, Guji, or Yirgacheffe, whose unique terroirs greatly influence flavor profiles. Processing methods, such as washed or natural, also play a role in shaping the coffee's final characteristics and quality grade.

Natural Process Green Coffee from Ethiopia

Ethiopian green coffee is renowned for its vibrant fruit and floral flavors, characterized by exceptional acidity and sweetness. Among the many coffee-growing districts in the country, Yirgacheffe, Sidama, and Guji are particularly noted for their unique cup profiles.

The majority of coffee from Ethiopia is natural processed, which requires fewer resources and minimal infrastructure. Only the ripest coffee cherries are harvested and dried whole, usually on patios or raised beds in the sun. After achieving optimal moisture levels, the cherries are hulled to separate the fruit from the beans. The natural process results in sweet, intense flavors with a strong fruit-forward profile.

Ethiopian Coffee History

Ethiopian coffee goes way back—so far, it predates written history! Arabica coffee plants are native to Ethiopia, and coffee consumption has played a symbolic role in local culture for centuries before coffee was adopted as the global go-to beverage. Most Ethiopian coffee producers are smallholders who use traditional cultivation, harvesting, and processing methods, often without chemical fertilizers or pesticides.

Although the historical infrastructure of bringing Ethiopian coffee to market made full traceability difficult, new regulations have allowed farmers to apply for export licenses and sell their coffee directly. The new system, introduced in 2017, empowers Ethiopian coffee farmers to have more control over their part in the supply chain and be fairly compensated for their efforts in quality coffee production. Read more in our Ethiopian Coffee Origin Report.