Welcome to the birthplace of coffee. Ethiopia.

Grown high in the misty mountains of southern Ethiopia, Sidamo coffee is more than a brew—it’s a story that dates back centuries. As legend has it, a curious goat herder named Kaldi first discovered coffee’s magic right here, after watching his herd dance with energy from the wild red berries growing nearby.

Today, that same energy lives on in every cup of Ethiopian Sidamo. These beans are cultivated at high altitudes in fertile volcanic soil, then naturally processed and sun-dried using traditional Ethiopian methods that preserve their complexity and character.

Expect a cup that’s bright, clean, and deeply aromatic—with delicate notes of lemon zest, blueberry, and soft jasmine, wrapped in a smooth, floral finish. It’s a coffee that invites slow sipping and reverence for its roots.

Region: Sidamo, Ethiopia
Altitude: 1,500–2,200 meters
Varietals: Indigenous Ethiopian heirloom Arabica
Process: Natural (sun-dried on raised beds)
Harvest Season: October–January
Flavor Profile: Floral, citrus, blueberry, bright acidity, medium body