Altitude: 1000 – 2100 M.A.S.L.
Grading: Yirgacheffe, Sidamo, Limu, Teppi, Bebeka, Lekempti, Harrar, Lekempti 5, Djimma 5, Sidamo 4
Screen size: Mainly screen 14
Varieties: Ethiopian varieties (Heirloom)
Processing methods: Washed and unwashed
Harvest period: Between October – February
Total production: (expressed in 60kg bags) About 6,000,000
The cradle of coffee where coffee grows in the wild and where, according to the stories, the word coffee also comes from. Coffee has been made as a drink in Ethiopia since the 9th century. The different regions in Ethiopia are Sidamo, Yirgacheffe, Limu, Jima, Lekempti and Harrar. The coffee from these regions is often named after the name of the region with a certain grade, such as Sidamo grade 2, Yirgacheffe grade 2, etc.
The Sidamo coffee comes from the area south of Addis. The coffee is grown between 1600 and 1900 meters altitude. Our preference is for the washed coffee from this area, namely Sidamo Grade 2 and more rarely the Grade 1.
Unwashed coffee is also produced in this area; Sidamo Grade 4.
Around the town of Yirgacheffe, which incidentally lies in the Sidamo region, coffee is mainly grown on smaller plantations at an altitude of about 1900 meters above sea level. Many of the plantation owners are members of a cooperative.
Jimma is located in the southwest of Ethiopia. The largest percentage of Djimmah coffee comes from the nearby Illubabor region. Djimmah coffee accounts for about 50% of the total coffee exports from Ethiopia. The most famous grade is the Grade 5 also called Mocca Djimmah.
Bijdendijk can recommend the following coffees:
• Ethiopia Sidamo Grade 2
• Ethiopia Yirgacheffe Grade 2
• Ethiopia Djimmah Grade 5
These coffees are characterized by a fruity and sweet taste profile, in which berries, kiwi and sometimes even strawberry can be recognized in the Sidamo and Yirgacheffe. The Djimma leans more towards fruity and winey with a full and powerful body and a medium to low acidity.