Sidamo is a region in southern Ethiopia renowned for its high-quality Arabica coffee beans. The area's high altitudes (1,500 to 2,200 meters) and fertile soils allow coffee plants to grow slowly, resulting in richer and more complex flavor profiles.

Coffee production in Sidamo is typically carried out by small-scale family farms. Farmers cultivate coffee plants using traditional methods and handpick the ripe cherries. This meticulous harvesting process is crucial for preserving the quality and unique flavors of the coffee.

The region’s coffee beans are processed using both washed and natural methods. In the washed method, the beans are separated from the fruit pulp, fermented, washed, and then dried. In the natural method, the cherries are dried whole, imparting distinct flavor profiles to the beans. Sidamo coffees are known for their balanced body and complex acidity, often featuring fruity and citrus notes that are highly appreciated by coffee enthusiasts worldwide.

Beyond coffee production, Sidamo is celebrated for its rich cultural heritage and traditional coffee ceremonies. For the local community, coffee is not only a livelihood but also a vital part of social interaction and cultural identity.