Sidamo Lion KingCoffee Bean Intro:

Ethiopian Sidamo Lion King

Sidamo Lion King

Origin: Sidamo  Guji Region, Ethiopia

Altitude: 1800m~2100m

Processing Method: Natural

Variety: Local Landrace

Grade: G1

Region Introduction

Sidamo Region

Sidamo’s coffee flavors are highly diverse. The region features various soil types, microclimates, and countless native coffee varieties. Its terrain includes towering mountains, highlands, plateaus, valleys, and plains, offering great diversity. The geology consists of fertile, well-drained volcanic soil with a depth of nearly two meters, and the surface soil appears dark brown or brown. Sidamo grows on the Ethiopian Highlands between 4600-7200 feet (Sidamo Province) in the very south, making it a renowned specialty coffee area in southern Ethiopia. It borders Kenya, lies southeast of Gimma, and directly south of the capital. The coffee typically has a pronounced sweetness, which is favored by many. The annual production is approximately 225,000 bags/60kg. Sidamo’s coffee flavors are very diverse, thanks to different soil types, microclimates, and countless native coffee varieties. The region features varied terrain including towering mountains, highlands, plateaus, valleys, and plains, and its geology consists of fertile, well-drained volcanic soil with a depth of nearly two meters, and the surface soil appears dark brown or brown. The biggest advantage of the region is that soil fertility is maintained through the cycling of organic matter, utilizing fallen leaves from surrounding trees or plant residues as fertilizer. This results in distinct and characteristic coffees produced in different towns.

Guji Region Introduction

 The Guji region is located southeast of the Gedeo area, where Yirgacheffe is produced.

Administratively, it belongs to the Oromia Region → Guji Zone, which is a regional type of coffee bean. Just as Yirgacheffe became widely known after gaining fame and thus became an independent sub-region of the broader Sidamo (Sidamo), this batch is produced near the town of Dara Woreda in the Sidama (Sidama) province. It is grown by smallholder farmers from the Shilcho Cooperative. This cooperative was established in 1976 and is currently a member of the Sidama Coffee Farmers Cooperative Union (SCFCU). The SCFCU is a large coffee cooperative union in Ethiopia, currently comprising about 46 member cooperatives, making it the second-largest coffee cooperative in Ethiopia.

Processing Method

The natural process is the oldest and most primitive method of coffee bean processing. Compared to the washed method, this dry-processed coffee is also called "natural coffee" or "sun-dried coffee." The harvested coffee cherries are dried directly in the sun for about two to four weeks. This method is generally used in countries with more distinct wet and dry climates.

1. First, harvest ripe coffee cherries

2. Initially remove impurities and defective beans

3. Screen floaters: Pour the coffee cherries into a water tank; ripe, full cherries will sink to the bottom, while unripe or defective ones will float to the surface.

4. Natural drying method: Scoop out the ripe coffee cherries that sank to the bottom of the tank and spread them on the drying bed to sun-dry, reducing the moisture content from 70% to around 10-12%. The cherries need to be turned several times daily to ensure even drying, and covered at night to prevent moisture absorption.

5. Remove the outer husk: After drying for about two to four weeks, the outer layer of the coffee seeds has hardened, and then a hulling machine is used to remove the husk to complete the process.