ETHIOPIA Sidamo Ato Tona

ROASTING PROFILE: Suitable for Espresso; Filter

GRIND: Whole Bean (Standard Delivery)

DEGASSING PERIOD: Espresso: 10–14 days; Filter: 7 days

To offer you FRESHLY ROASTED COFFEE, at KESTAR COFFEE we roast coffee ONLY TO ORDER. It is available as whole beans (standard) or ground, and delivered in special packaging with a one-way degassing valve.

If you would like to receive your coffee ground, before completing your order, please specify in the “ORDER COMMENTS” section how you would like it ground: for espresso, filter, cezve, etc.

PROCESSING: Washed
SCA SCORE: 86 pts

FLAVOR PROFILE: Sweet, with citrusy lemon acidity, floral notes of jasmine and bergamot, black tea, and red cherries.

Ethiopia Sidamo Ato Tona coffee comes from southern Ethiopia, from the Sidamo region, an area renowned for its high elevations, fertile soils, and diversity of heirloom varieties that grow naturally in the mountain forests. The farms are small and traditionally cultivated, while lots such as Ato Tona often come from local producers who handle every stage by hand, from harvesting to processing. The high altitude, ranging from approximately 1,550 to 2,200 meters above sea level, allows the coffee cherries to mature slowly, resulting in dense, aromatic beans with naturally high complexity.

The sensory profile of Sidamo coffee is known for its fruity and floral notes, with citrus accents. Washed lots offer excellent clarity, with bright acidity and a light to medium body, while natural processing can bring intense sweetness and a more velvety texture. The aromas are often delicate and elegant, with a natural sweetness that balances the distinctive acidity of Ethiopian Arabica.

The harvest season in Sidamo typically takes place between October and January. This period coincides with the dry season, allowing for selective harvesting and optimal processing. This harvest window is common across most of southern Ethiopia, where stable climatic conditions favor the even ripening of the coffee cherries.