The Sidamo Zone, named after the Sidama people, is located in the Southern Nations, Nationalities and Peoples Region (SNNPR) of Ethiopia. With a population of approximately 3.2 million people, the Sidamo zone is the country's leading producer of green coffee beans. The coffee growing regions of Sidamo lie in the famous Great Rift Valley, which runs through Ethiopia and Kenya. Many of the farmers in Sidamo grow their own unique varietals on excess land found around their residences. They will harvest the coffee cherries and deliver them to processing sites, which will result in a blend of mixed heirlooms this is what gives Sidamo coffee its exquisite complexity.
The Sidamo zone is northeast of Lake Abaya and southeast of Lake Awasa. The
climate conditions vary across the zone based on the altitude above sea level, with the majority of the area being fertile. Warm conditions cover over 50% of the area, with an elevation of 1,500 - 2,500 meters above sea level. Kolla, the hot climate zone, covers 30% of the total area, with the mountainous highlands covering the remaining portion of the Sidamo Zone.
Sidamo features a wide variety of coffee flavours, with many different grades of both washed & unwashed produced. The varying soil types, micro climates and coffee tree varietals contribute to a mixing pot of different flavours. This is also what makes it difficult to assign cupping notes to Sidamo coffee.
Operating directly at farm-level and working exclusively with fresh cherries. We are Yemen's best direct source for Authentic Yemeni Coffee.
Serving USA, Canada, Australia, Asia and Middle East Coffee Roasters and Importers with the best traceable, sustainable, and fair trade Yemeni coffee.
Haraz region see's an altitude of 1800-2460 MASL. The temperature is moderate and humidity is low. The only source of water to irrigate the plants is 100% from rain and fresh spring waters that come out of the high-rise mountains
All coffee trees are organic, though not certified, and are harvested fully by hand when the fruits are mature and have reached the Haraz Red color. This slow growth ensures dynamic flavor profiles that range in complexities thanks to old growth plantations dating back many hundreds of years ago..
Everything is dried on raised beds and carefully turned by hand so that the surface of the shell receives equal amount of sunlight, until the internal moisture reaches 11-13%. The drying time is between 14 - 17 days.
Tasting Notes: Stone Fruits, Dark Berries, Very Purple, Floral Honey, Syrup texture.
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