The region consists of small farms and is lush with vegetation and fertile farming land. Most of the coffee is traditionally intercropped with false banana, papaya, tef, honey and avocados.
The coffee grows at different altitudes across the region and can have various cup profiles from farms and different regions. Ethiopian coffees such as the Sidamo are processed by the wet or washed method (fruit skin and pulp is removed before drying), allowing floral and citrus notes to be expressed with an interesting intensity.
Sidamo is in the south of Ethiopia, the people of the Sidamo ethnic group primarily live in this area. Due to the limited amount of land, this way of growing coffee on small holds has continued to this day, therefore giving the name ‘Garden Coffee’.
As this coffee cools, succulent hints of ripe stoned fruits emerge.