Located about 270 km from Addis Ababa in the East African Great Rift Valley, which runs through Ethiopia and Kenya to Mozambique, the Sidamo region was named after its inhabitants. The rich volcanic soil gives the coffee trees all the nutrients they need to develop a typical cup profile.

In Sidamo the coffee is grown exclusively by smallholder farmers. At an altitude varying between 1,550 and 2,200 metres, they harvest around 37,000 tonnes of coffee annually on a total of 70,000 hectares. Since the producers are very small, they rely on their families and hardly employ any harvest workers.

Sidamo Abeba is an exclusive coffee type we developed in collaboration with our team in Ethiopia. Abeba means “flower” in Amharic and this is what you can expect a flowery cup. Moreover, the cup is well balanced with notes of sweetness, acidity and a fine body to complement this exciting flavour.

This year’s Sidamo Abeba is produced by the Dale-Shefina washing station. Amongst coffee, the surrounding farmers also cultivate maize, enset (a variety of banana) and fruits.

Around 1,100 coffee farmers bring their harvest to the station to be processed. The red brown fertile soil is particularly suitable to coffee. The cherries undergo a 72 hour fermentation process in water before being laid on raised beds and dry for about 14 days.

The washing station pays particular attention to sustainability and has put in place its own pricing mechanism, in which traceability, quality and sustainability are rewarded through premiums. Their sustainability evaluation method includes
environmental, social and financial criteria, which ensure a comprehensive approach.