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Ethiopia Sidamo
Green Coffee Beans


Raw Unroasted Green Coffee beans for home roasting.

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NOTE:Orders received after 8am will be despatched the next working day Mon - Friday. Orders after 8 am on a Friday will be processed the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes


Fully Washed

Fully Washed - Soaked, pulped and graded in washing channels and again soaked in clean water before being dried on raised African beds

In The Cup

Apricot, Bergamot, Honey

Heavy floral notes dominate the cup with apricot, black tea, honey, bergamot and peach coming through depending on the brew mwethod

Grown: Gera, DJimma, Limu, SNPPR

Altitude: 1,900-2,100m

Varietals: 74-165, 74-140, 74-110, 74-112,74-4, 75-227.

The varieties are collectively known as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Producers: Various Smallholders

Washing Station: Gera

Drying: Dried on raised beds for 10 days

Soil: Red brown, fertile and well drained

65% of Ethiopia’s coffee growing area is located within the Oromia region, with around 150,000 tons a year produced across 88 regions within 13 regions.

Where research has been done on what are collectively known as heirloom coffees in Ethiopia, distinct varieties have been labelled with a numbering system more recently replaced with a name more local to where the plant was identified. Plants would be observed in the wild forests for distinct characteristics (such as disease resistance) and if not already listed, recorded. The first two digits represent the year in which it was discovered, the last three referring to the sample number.

The wet mill uses the local river for water to move beans through the depulper to the fermentation tanks, where the coffee remains for 36-48 hours before being cleaned again and moved to the drying tables for 10 days. The facilities here provide 14 tanks for fermentation and two soaking tanks for floating the beans when they come in so that they can maintain a constant flow of beans - and therefore maintain quality during busy harvest times.

Espresso (18g VST)
19g in
50g out
in 30 to 35 seconds
Approx 7.5% TDS, 19.5-20% EY

20g in
320 – 340ml out
in 3 – 3:30 minutes