This coffee comes from the Sidama region of Ethiopia. Sidama is one of three of Ethiopia's trade-marked coffee regions, and the source of most of Ethiopia's top two grades of coffee. Due to the fertile soil and higher elevation the coffee is grown in, the cherries ripen slower giving them ample time to develop distinct flavors.
Most of these coffees are heirloom varieties, meaning they are from coffee plants that have grown naturally in these areas for hundreds of years, without independent evolution or hybridization. These coffees have so much mystique as they are not as traceable as some coffees that come from one specific producer, but still yield incredible profiles that are sweet and balanced with juicy acidity and complex aromas.
Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.