Ethiopian Sidamo is known for its floral, berry, and citrus notes. When tasting, expect strong notes of lemon and tart berries as well as cane sugar. Where Sidamo differs from Yirgacheffe is in its pronounced earthiness. The coffee has a medium body and a low acidity and ends with a bright finish.
Sidamo beans are grown in the highlands at elevations of between 15,000 and 22,000 feet above sea level and harvested between October and January. Due to the higher elevations, the growth of beans is slow. While this delays production, the slower growth allows the beans to absorb more nutrients from the soil and develop a more complex and robust flavor profile.