Ethiopian Coffee Origin
Sidamo (Sidama) Coffee Beans
Complex berry-forward coffees with wine-like acidity and a rich mouthfeel. Sidamo is one of Ethiopia's largest and most versatile specialty coffee regions, producing both exceptional washed and world-class natural lots.
Region
Sidama Regional State
Altitude
1,550 – 2,200 masl
Cup Score
SCA 84 – 88+
Export Grades
Grade 1 & Grade 2
What Is Sidamo Coffee?
Sidamo (officially renamed Sidama in 2020 when it became its own regional state) is one of Ethiopia's most prolific and celebrated coffee-growing regions. Located in southern Ethiopia, the Sidama zone spans a vast area of highland terrain with altitudes ranging from 1,550 to 2,200 meters, producing coffees with remarkable complexity and diversity.
Sidamo coffees are known for their berry-forward flavor profiles, wine-like acidity, and rich, full body. The region's volcanic soil, abundant rainfall, and ideal growing temperatures create conditions that produce some of Ethiopia's most consistent specialty lots. Many of the world's top specialty roasters feature Sidamo as a year-round single-origin offering. For a detailed comparison, read our Yirgacheffe vs Sidamo vs Guji comparison.
While Yirgacheffe is technically part of the Sidama zone, it is classified as a separate trade category due to its distinctive profile. Broader Sidamo coffees tend to be heavier-bodied and more fruit-forward than their Yirgacheffe counterparts, often with pronounced blueberry, strawberry, and stone fruit notes, especially in natural-processed lots. For deeper production data, see our Sidama coffee production and export analysis.
Sidamo Flavor Profile
Washed Sidamo
Clean, bright, and elegantly complex.
- Aroma: Floral, citrus blossom, honey
- Flavor: Peach, lemon, green grape, caramel
- Acidity: Bright, wine-like, malic
- Body: Medium, silky, well-balanced
- Finish: Clean, sweet, lingering stone fruit
- SCA Score: Typically 84 – 87+
Natural Sidamo
Intense berry bombs with wine-like sweetness.
- Aroma: Blueberry, strawberry, fermented fruit
- Flavor: Blueberry jam, wine, dark chocolate, brown sugar
- Acidity: Moderate, wine-like, juicy
- Body: Full, syrupy, heavy
- Finish: Sweet, lingering berry, cocoa
- SCA Score: Typically 85 – 88+
Sidamo Coffee Sub-Regions
The Sidama zone encompasses numerous districts, each producing coffees with subtly different characteristics shaped by microclimate, altitude, and local processing traditions.
Bensa
1,700–2,200m
Ethiopia's rising star for natural processing. Intense blueberry, strawberry, and tropical complexity. Home to some of the highest-scoring Sidamo lots.
Dale
1,600–2,000m
Balanced, sweet washed coffees with citrus brightness and caramel sweetness. Consistent and reliable for year-round programs.
Aleta Wendo
1,550–1,900m
Well-rounded coffees with stone fruit, mild florals, and a smooth body. Excellent value for specialty-grade lots.
Chire
1,700–2,100m
Complex, layered coffees with wine-like acidity and berry characteristics. Known for high-quality washed lots.
Nensebo
1,800–2,200m
Emerging micro-region producing exceptional naturals with intense fruit and floral notes. Borders the Guji zone.
Arbegona
1,900–2,200m
High-altitude lots with pronounced acidity, floral aromatics, and a tea-like elegance similar to Yirgacheffe.
Sidamo Export Specifications
Grades are assigned based on defect count and SCA cupping protocol. See our Ethiopian coffee grading guide for a full explanation.
| Specification | Grade 1 | Grade 2 |
|---|---|---|
| SCA Cup Score | 86 – 88+ | 84 – 86 |
| Defect Count (per 300g) | 0 – 3 defects | 4 – 12 defects |
| Screen Size | 15 – 18 | 14 – 17 |
| Moisture Content | 10 – 12% | 10 – 12% |
| Processing | Washed & Natural | Washed & Natural |
| Packaging | 60kg GrainPro-lined jute | 60kg GrainPro-lined jute |
| Incoterms | FOB Djibouti / CIF | FOB Djibouti / CIF |
| Harvest Season | October – February | October – February |
Why Source Sidamo from Ethio Coffee?
Direct from Sidama Washing Stations
We source from washing stations and cooperatives across Bensa, Dale, Chire, and other premium Sidamo districts. Our father spent decades building relationships in these communities.
Cupped to SCA Protocol
Every Sidamo lot is cupped by trained Q-graders. We reject lots below our 84+ minimum standard. Full cupping reports and defect analysis provided with every shipment.
Exceptional Value
Sidamo consistently offers some of the best quality-to-price ratios in Ethiopian specialty coffee. Our Grade 2 washed lots compete with Yirgacheffe at a lower FOB price point.
Pre-Shipment Samples
Request green and roasted samples of any available Sidamo lot before committing. Evaluate in your own lab - no obligation until you approve.
Frequently Asked Questions About Sidamo Coffee
What does Sidamo coffee taste like?
Sidamo is known for complex berry and stone fruit notes, floral aromatics, wine-like acidity, and a rich mouthfeel. Washed Sidamo tends toward citrus and floral brightness, while naturals deliver intense blueberry, strawberry, and dark chocolate sweetness.
What is the difference between Sidamo and Yirgacheffe?
Yirgacheffe is technically within the Sidama zone but is classified separately due to its distinctive lighter, more floral profile. Broader Sidamo coffees tend to be heavier-bodied with more pronounced berry and wine notes.
What grades are available?
We export Grade 1 (SCA 86+, minimal defects) and Grade 2 (SCA 84-86+) in both washed and natural processing. Grade 1 naturals from Bensa are particularly sought after.
How much does Sidamo cost FOB?
Grade 2 washed: $3.20–$4.50/lb FOB Djibouti. Grade 1 naturals: $4.00–$6.00/lb FOB. Sidamo often offers better value than Yirgacheffe at comparable quality. Contact us for current pricing.
What is the minimum order?
Standard minimum is one FCL (≈19.2 MT, 320 × 60kg bags). You can mix Sidamo with other Ethiopian origins in the same container.
Ready to Source Sidamo Coffee?
Request pre-shipment samples, get current season pricing, or discuss your Sidamo requirements with our export team.