Raw coffee Ethiopia Sidamo Grade 2 1000g.

Flavor profile
Ethiopia Sidamo Grade 2 green coffee is among the most intense representatives of Ethiopian Arabica coffees. It combines a delicate sweet spiciness with floral notes, gentle fruitiness, and a balanced, slightly tangy acidity. Depending on the roast, aromas such as blossom honey, mild citrus fruits, and mace emerge. Ideal for filter coffee, French press, or as a particularly smooth espresso brewed at a low temperature (max. 93°C). It also unfolds its full potential in fully automatic coffee machines.

The natural variety Mokka/Typica inherently contains less caffeine (approx. 0.8–0.9%) and is therefore also suitable for more sensitive connoisseurs.

Origin & Cultivation
While "Sidamo" originally refers to a geographical region in southern Ethiopia, today the term describes more of a sensory profile: sweet, floral, spicy. Our green coffee is classified as "Sidamo" according to the ECX standard – even if the exact origin is not always traceable.

Typical features of Ethiopian cultivation include:

• Small, fragmented plots at altitudes of up to 2,200 m
• Wild or semi-wild coffee plants in mixed cultures
• Hand-picked harvest of exclusively ripe cherries
• Processing using traditional methods by cooperatives and micro-mills

Workmanship & Quality
Sidamo Grade 2 is fully washed (wet processed). After pulping, it undergoes targeted fermentation, washing, and drying on African beds. This method results in a clear, pure cup profile with elegant acidity and complex aromas.

Grade 2 means 4–12 defects per 300g of green coffee – a very good selection according to the ECX (Ethiopian Commodity Exchange). Freshness is preserved through special aroma-protective packaging.

Background information on the Ethiopian coffee classification
In Ethiopia, export classification is not primarily based on the growing region, but rather on the sensory profile:

Sidamo = sweet, floral

Yirgacheffe = citrusy, floral, spicy

Limu = vinous

Lekempti = fruity

Harrar = berry

This classification is carried out by state-run tasting centers – regardless of the administrative district. Coffee from different regions can thus be assigned to the same sensory type. Sidamo is therefore a promise of flavor, not a label of origin.

Product details at a glance

• Origin: Ethiopia (according to ECX character "Sidamo")
• Varieties: Arabica (Typica / Mocha)
• Preparation: Fully Washed
• Taste: sweet, floral, spicy, citrus, mild fruitiness
• Suitable for: Filter coffee, French press, light espresso, fully automatic coffee machines
• Quality level: Grade 2 (4–12 defects / 300 g)