Sidamo is our first espresso roast. 100% pure Ethiopian Arabica coffee yields a potent, complex and aromatic espresso.
- Full-bodied, rich espresso with spicy notes and dense crema
- Freshly and gently roasted using traditional drum roasting methods
- Pure, hand-picked Arabica beans
- Certified organic by the inspection body DE-ÖKO-001
|Taste||Caramel, Dark Berries|
|Sort||100 % Arabica, Single Origin|
|Certified organic by the inspection body DE-ÖKO-001|
Frequently bought together...
Einer der wichtigsten Parameter für richtig guten Espresso ist die Espressomühle. Diese Mühlen erzielten in unseren Tests die homogensten Mahlergebnisse.
Preis-Leistungssieger für Zuhause
Ob Einsteiger, Hobby-Barista oder Profi - bei uns findest du die richtige Espressomaschine für dich. Alle Maschinen sind einfach in der Handhabung mit sehr gutem Espressoergebnis.
Beliebtes Zubehör für Espressofans
Für Heim-Baristas und alle, die es werden wollen, bieten wir hochwertiges Espressozubehör. Mit Tamper und Milchkännchen steht dem Café-Feeling Zuhause nichts mehr im Weg.
Italienischen Espresso zubereiten
Unkompliziert aromatisch-kräftigen Kaffee zubereiten: Mit dem klassischen Bialetti Espressokocher.
Sidamo Espresso is for delicacy lovers100 % natural
Sidamo inspires with a very exciting and complex taste, dark fruit notes and a tangy spiciness – a result of the natural aromatic diversity of the coffee cherry. When enjoyed with milk, a caramel-like the espresso tastes very sweet.
Sidamo should be prepared in a strainer or with a mocha pot. The espresso consists of 100% Arabica beans. Often an espresso is a so-called blend, i.e. a mixture of Arabica and Robusta beans. But pure Arabica coffees are more nuanced in taste and complement the typical strong espresso taste with fine fruit notes.
Fresh roasting in Berlin
The Espresso Sidamo is roasted for about 18 minutes at just under 220 °C and ensures a rich crema in the cup. The long roasting makes our espresso mild and aromatic. The roasting date on the packaging tells you exactly when your espresso was roasted and shows the freshness of our coffees.
Sidamo Espresso is also available by subscription
- Automatic delivery to your home
- Adjust or pause at any time
- Can be cancelled at any time
The Tero Farm
- Slope: Tero Farm, Guji Region, Ethiopia
- Geo coordinates: 5°53’46.2″N, 38°48’08.0″E
- Height: 2,050 m
- Coffee Farmer: 789
- Plant: local landraces, 100%, Arabica
- Certified organic by the control authority DE-ÖKO-001
- Processing: natural
- Harvest time: November – January
The Sidamo region in the south of Ethiopia is one of the special coffee growing regions
The Tero farm is located in the south of Ethiopia, in Guji of the Sidamo region and is certified organic by the DE-ÖKO-001 inspection board. The coffee farmers grow the coffee at an altitude of almost 2,000 meters, in shady forest gardens. There the coffee cherries ripen more slowly in the cool mountain climate. This gives them more time to develop their characteristic, refreshingly fruity taste – just like good wine. Chemical fertilizers and pesticides are not used.
The coffee cherries are harvested by hand, which ensures that only ripe cherries are picked and processed. The harvested cherries are carefully dried in the sun with regular turning. The beans are then separated from the pulp of the crisps and sorted again by hand, so that only the best beans are exported.
Often an espresso is a so-called blend, i.e. a mixture of Arabica and Robusta beans. Compared to Arabica coffees, Robusta coffees taste smokier and heavier than the fine and versatile Arabica coffees. Arabica coffees are more nuanced in taste and complement the typical strong espresso taste with fine fruit notes. The Sidamo Espresso is made from 100% Arabica beans and therefore has a very complex taste.