Sidamo Coffee (Sidama)
It is difficult to make any single description of Sidamo coffees, without immediately encountering another coffee that fits a completely different profile. The strength of Sidamo lies in its variety. One feature of excellent Sidamo coffee is often a profound complexity. This derives from the many different heirloom varietals. Many different farmers and pickers, each with a very small patch of land, often with their own unique varietals, will pool their coffees at a cooperative. The resulting “blend” is a unique expression of the complexity of the horticulture in the surrounding area. High grade unwashed Sidama coffees are known for their intense fruity characteristics, while being of somewhat lighter body than unwashed Harrar coffees, for example. Another striking characteristic of Sidamo coffees is that even the washed coffees often retain a salient fruity characteristic, while having much more clarity and brightness than their unwashed counterparts. Excellent coffees of many different profiles can be found in all corners of Sidama.
Sidamo coffees are given three tags: a grade, a geographical letter designation, and designation as washed or unwashed. Remember the letters do not represent a quality designation, only a geographical region.
All washed coffees and some unwashed coffees from Bale and Arsi are categorized, by flavor characteristics, with Sidamo. Hawassa is the main arrival center for Sidamo, though some coffees are sold through the hub of Soddo.
Commercial grade washed coffees are given a grade of 3 through 9, and are divided into the following three geographical sub regions:
| Grade | Types |
|---|---|
| Sidamo A | Borena, Benssa, Guji, Chire, Bona Zuria, Arroressa, Arbigona, Bale, Arsi, and West Arsi. [Hawassa arrival] |
| Sidamo B | Aleta Wendo, Dale, Chiko, Dara, Shebedino, Amaro, Dilla Zuria, Wensho, and Loko Abaya. [Hawassa] |
| Sidamo C | Kembata & Timbaro, Wellayta, South Omo, and Gamogoffa. [Soddo] |
Specialty grade washed coffees are Q1 and Q2 with the following geographical sub regions (some of which are different than they are for commercial grade coffees):
| Grade | Types |
|---|---|
| Sidamo A | Borena, Benssa, Guji, Chire, Bona Zuria, Arroressa, Arbigona [Hawassa] |
| Sidamo B | Aleta Wendo, Dale, Chuko, Dara, Shebedino, Wensho, Loko Abaya, Amaro, Dilla Zuria [Hawassa] |
| Sidamo C | Kembata & Timbaro, Wellayta [Soddo] Sidama D: West Arsi (Nansebo), Arsi (Chole), and Bale [Hawassa] |
| Sidamo E | South Omo, and Gamogoffa [Soddo] |
Commercial grade unwashed coffees are divided into the following letter groupings:
| Grade | Types |
|---|---|
| Sidamo A | Borena, Benssa, Guji, Arbigona, Chire, Bona Zuria, and Arroressa [Hawassa] |
| Sidamo B | Aleta Wendo, Dale, Chiko, Dara, Shebedino, Amaro, Wensho, Loko Abaya, and Amaro [Hawassa] |
| Sidamo C | Kembata & Timbaro, Wellayta [Soddo] Sidama D: Bale, West Arsi (Nansebo), Arsi (Chole) [Hawassa] |
| Sidamo E | Debub Omo, Gamogoffa, Basketo, Derashe, Konso, Konta, Dawro [Soddo] |
Specialty grade washed coffees use the same letter groupings as specialty grade unwashed coffees, with the exception of the letter E grouping, which is as follows:
| Grade | Types |
|---|---|
| Sidamo E | South Ari, North Ari, Melo, Denba Gofa, Geze Gofa, Arbaminch Zuria, Basketo, Derashe, Konso, Konta, Gena Bosa, and Esera [Soddo] |