Coffee production in Ethiopia is a longstanding tradition which dates back to dozens of centuries. Ethiopia is where Coffea arabica, the coffee plant, originates. According to legend, the 9th-century goatherder Kaldi discovered the coffee plant after noticing the energizing effect the plant had on his flock, but the story did not appear in writing until 1671. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. The way of production has not changed much, with nearly all work, cultivating and drying, still done by hand.
It is very likely that in and around this region is where coffee had its origins. Sidamo coffee is well-balanced with cupping notes exhibiting berries and citrus with complex acidity. The coffee hails from the province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. At these elevations the coffee beans can be qualified as “Strictly High Grown” (SHG). Here the Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.