Ethiopia Sidama Grade 1 Washed Medium Roast is espresso built from the birthplace of coffee. Ethiopia is where Arabica coffee originated, and the Sidama zone in the southern highlands remains one of its most respected growing regions — this fresh harvest lot is washed processed, Grade 1 classified, and roasted to medium in our Scarborough roastery specifically for espresso. The cup is clean and structured: chocolate, lime, and a light floral top note, with none of the fermented fruit intensity of a natural process Ethiopian. If you want Ethiopian character in your espresso without the wild fruit-forward profile naturals are known for, this is the one — precise, balanced, and genuinely different from the typical Latin American espresso base. 100% Arabica, single origin, specialty grade, 300g whole beans.
Roasted fresh in Scarborough. Ships across Canada.
Cup profile +
Aroma
Cocoa, fresh lime, light floral lift
Tasting notes
Chocolate, lime, light floral
Acidity
Clean, lime-forward, structured
Body
Rounded, clean, well-structured
Finish
Clean, cocoa-toned, citrus brightness lingering
Brewing guide +
Espresso
18g in, 36g out, 27 to 30 seconds. Built for this. Clean chocolate base with a lime brightness that cuts through crema — distinctive as a straight shot and holds its own under milk too.
Moka pot
Medium-fine grind, standard fill. The washed process keeps the cup clean even under moka pot's higher extraction — chocolate and lime come through without any harshness.
Pour-over / drip
1:16 ratio, medium grind, 93 to 94°C. A different side of the coffee entirely — the light floral note lifts and the lime turns more citrus-forward than under pressure.
Grind immediately before brewing to keep the lime and floral top notes intact.
About this coffee +
Ethiopia is the birthplace of Arabica coffee — every cultivated Arabica variety in the world traces its genetic origin back to the forests of southwestern Ethiopia, where coffee trees still grow wild today. The Sidama zone, in the southern highlands, has been one of the country's most respected coffee-producing regions for generations, home to smallholder farmers growing heirloom Arabica varieties that have never been formally classified or commercially bred.
This lot is washed processed — cherries are de-pulped and fermented before drying, rather than sun-dried whole — which strips away fruit influence and lets the underlying terroir speak clearly. Where natural process Ethiopian coffee reads as bold and fruit-forward, washed Ethiopian coffee reads as precise and structured: chocolate, lime, and a light floral top note in this cup, with a clarity that natural processing simply cannot produce. This is a fresh harvest Grade 1 lot — Ethiopia's highest export classification, with near-zero defects and verified clean cup quality across every sample.
We roast this lot to medium specifically for espresso. The developed sugars build enough body and crema to perform properly under pressure, while the roast level stays light enough to preserve the lime brightness and chocolate structure that make this coffee distinctive. Most espresso is built on Latin American or Brazilian bases — this is a genuinely different foundation, clean and citrus-bright rather than nutty and heavy. Roasted fresh to order in Scarborough and shipped whole bean across Canada.
Specifications +
Origin
Ethiopia
Region
Sidama
Roast level
Medium
Process
Washed
Green grade
Grade 1
Harvest
Fresh, 2025/26
Format
Whole beans
Weight
300g
Type
100% Arabica, single origin, specialty
Best for
Espresso, moka pot, pour-over
Roasted
Fresh to order, Scarborough ON
Frequently asked questions +
Why is Ethiopia called the birthplace of coffee?
Every cultivated Arabica coffee variety in the world today traces its genetic ancestry back to the forests of southwestern Ethiopia, where Coffea arabica still grows wild. Coffee was discovered, domesticated, and has been continuously cultivated in Ethiopia longer than anywhere else — the country's coffee culture, including the traditional coffee ceremony, predates the global spread of coffee by centuries. Drinking Ethiopian coffee is, in a real sense, drinking from the source.
How is this different from your natural process Ethiopian coffees?
This lot is washed rather than natural — cherries are de-pulped and fermented before drying instead of being sun-dried whole. The practical result is a cleaner, more structured cup. Where our natural process Ethiopians like Aricha and Sidama Hube pour bold berry and stone fruit character, this washed Sidama pours chocolate, lime, and a light floral top note — precise rather than fruit-forward. If you want Ethiopian origin character but prefer a cleaner, more classic cup profile, this is the one to reach for.
Is this a good coffee for someone who has never tried Ethiopian espresso?
Yes — this is one of the more approachable Ethiopian coffees for espresso drinkers used to a Latin American or Brazilian base. The chocolate note gives it familiar footing, while the lime brightness offers something distinctive without being overwhelming the way a wild natural process fruit bomb can be. It is a good entry point into Ethiopian espresso before working toward the bolder natural process lots in the catalogue.
How should I store this coffee and how long does it stay fresh?
Keep the bag sealed in a cool, dark place away from heat and moisture — never the fridge. Whole beans hold peak flavour for 4 to 6 weeks after opening. Grind immediately before brewing to preserve the lime and floral top notes.
