The Ethiopia Sidamo washed coffee is renowned for its distinctive flavor profile. It is typically floral upfront and complex, with a familiar yet elegant zap of citrus and a deep blaze of stonefruit or rue-like herbals. Sometimes, it exhibits both characteristics. The coffee is almost playfully tea-like and fresh, with bergamot-like and black-tea notes that give the coffee structure. The acidity is mainly citric and usually high-pitched, providing clarity to the cup. The mouthfeel is more medium to thin than thin to medium, elegant and smooth, sometimes juicy like a fruit juice or as soft as a blood-orange pop. This classic washed Ethiopia cup offers vibrant acidity and lively aromatics across a range of floral, fruit, and cocoa notes. The washed Shantawene from the Sidama region is traditionally wet fermented for 36 to 72 hours and then dried on African beds for about 9 to 12 days to around 10% moisture. A wet-processed (washed) Ethiopian Sidamo coffee is known for its rich, full body, sweet and complex flavor, low acidity, floral aroma, and a finish that is bright and soft.