|Altitude||1950 – 2030 masl
|No. of farms||700|
|Farm size||2 ha|
|Coffee growing area
|Type||Shentabene smallholder farmers
|Length of Fermentation||36 to 48 hours (depending on the weather)
|Drying Method||Dried in the sun on raised beds for approx. 12-15 days|
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.
The economy of Sidama is largely based on subsistence agriculture and a substantial area of the land produces coffee, which is the areas major export and source of income for the rural citizens. The region supplies an estimated 40% of washed coffee to the central Ethiopian coffee exchange, which represents a large piece of the washed coffee marker in Ethiopia.
The Chire District is a Fair Trade operating district. Chire is a district in Sidama. Like the rest of the region, Sidama is synonymous with coffee growing. Spanning between 1850-2100masl, coffee cherries mature very slowly. This ensures ample time for sugars development, The result is a super sweet cup that has the classic Sidama profile: berries, tropical fruits, bright and sparkling acidity with a tea-like character.
Natural coffee bean processing often helps the beans carry a flavor 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. This method is popular in Brazilian, Ethiopian and Yemen Arabica growing regions, as well as almost all Robusta beans.