This coffee is grown by a small collective of farms on volcanic soil in the Sidama/Guji, Kebele-Chire region. The varietal is known as Heirloom or the Ethiopian Heirloom and is grown at altitudes of approximately 1950 metres above sea level.

Natural coffee bean processing often helps the beans carry a flavour similar to that of the coffee cherry itself and involves drying the cherry whole (bean, cherry and parchment all intact). The cherry will often remain on the bean until just before the time of export. Naturally processed coffee can be categorized as “special prep”, meaning ripe cherries are picked and dried, or can even be dried on the tree and finished on the patios or drying beds. Once fully dried, the whole hull (dried pulp and parchment) is removed mechanically and the green bean exported.

The Ethiopia Sidamo Chire single origin coffee is a Grade 1 coffee and is an exceptional all-rounder. It works well in most brew methods, including plungers, pour over, Chemex, Syphon, Espresso and the AeroPress. Best drunk black.

Sidama is a southern region of Ethiopia, north east of the Lake Abaya and southeast of Lake Awasa, and named after the ethnic people of the region. The region is one of the leading areas in coffee production and is considered an important part of the Ethiopian coffee production.