Sidamo coffee from Southern Ethiopia is celebrated for its exceptional quality and complex flavor profile. Grown at altitudes of 1,500–2,200 meters in fertile volcanic soil, it thrives in ideal conditions. Typically processed using the washed method, Sidamo coffee offers vibrant acidity, a medium body, and notes of citrus, berries, florals, and spices, often with a tea-like smoothness. Classified as specialty-grade, its unique microclimates contribute to nuanced variations, making it a favorite for those who appreciate aromatic and flavorful brews.

The natural process, a traditional method in Southern Ethiopia, highlights the region’s terroir and produces green coffee beans with rich, fruity profiles. Hand-picked ripe cherries are dried on raised beds for 2-4 weeks, with regular turning to ensure even drying and prevent spoilage. Once dried, the cherries are milled to remove the outer layers, revealing the green beans. This method imparts a full-bodied flavor with notes of berries, tropical fruits, and wine-like sweetness, showcasing Ethiopia's commitment to quality and artisanal craftsmanship.

Green coffee beans are highly sensitive to environmental conditions, and improper storage can significantly impact their quality, flavor potential, and longevity. Factors such as humidity, temperature, light, and exposure to air must be carefully controlled to preserve their freshness and prevent spoilage.

• Humidity: Green coffee beans naturally contain 10-12% moisture, making them susceptible to changes in ambient humidity. Excessive humidity can lead to mold growth, swelling, and uneven moisture distribution, while overly dry conditions can cause the beans to lose moisture, becoming brittle and less suitable for roasting.

• Temperature: Extreme temperatures, whether too hot or too cold, can degrade the chemical composition of green coffee beans. High temperatures accelerate the breakdown of chlorogenic acids and other compounds essential for flavor development. Conversely, low temperatures, if not consistent, can cause condensation when the beans are moved to warmer conditions, increasing the risk of mold.

• Light Exposure: Direct sunlight or prolonged exposure to light can damage green coffee beans by promoting oxidation, which degrades their quality and results in stale or flat flavors during roasting.

• Air Exposure: Oxygen exposure accelerates the oxidation process, affecting the beans’ chemical stability. This can lead to a loss of desirable flavor precursors, impacting the overall cup quality.

Our wholesale coffee beans are carefully sourced, processed, and shipped to ensure freshness and quality. Standard lead times range from 4 days to 2 weeks, depending on order size and destination. We prioritize efficient delivery and clear communication to meet your scheduling needs and ensure a seamless supply chain experience.