Light coffee with notes of flowers, yellow fruit and ripe lemon. Sidamo is one of the basic and popular monosorts in the firy for the filter in our range. From another similar variety - Ethiopia Irgachffe - it is distinguished by sweeter notes of tropical fruit in taste. In Ethiopia, there are several coffee-growing regions, the main of which are Irgacheff, Sidamo, Harrar, Lima and Jimma. The taste in each of these regions is different due to the differences in the microclimate, the features of the landscape, as well as local varieties of coffee. Sidamo is a large area in the fertile highlands of the Rift Valley. In 2004, the Ethiopian government registered Sydamano as a trademark to promote coffee from the region. And not in vain, because Sidamo is one of the leading coffee regions of the country. The height of the tree growth here reaches 1600-1900 meters above sea level. Therefore, the berries ripen quite slowly, but the coffee itself is very sweet. There is enough rainfall, optimum temperature and fertile soil. And about 60% of the coffee in this region is processed in a wash way. Ethiopian coffee is sorted by grades, and 8 grades are distinguished. Grade is determined by the number of defects, but these defects and the calculation system itself differs from SCA standards. Traditionally, wet coffee is included to the 1st and 2nd grades, and such lots usually have the highest taste potential in the cup. This coffee is just 2 grades. Coffee was processed in a classic washed way. When treated with this method, coffee berries were first depulpated and then loaded into tanks with clean water for 36 hours. Fermentation processes destroyed gluten and pulp residues on the surface of the pappament, which made it easy to remove their residues by washing. After that, the coffee was dried for 7-10 days.