The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee.

This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama offers a bright acidity and fruit-forward notes of lychee and mango, with undertones of jasmine and a spicy hint of clove.

Although coffee from Sidama is often referred to as, “Sidamo” coffee, Sidamo is a misnomer that dates back to the 1880s.