Ethiopian Coffee, Two Ways: Natural Sidama vs. Washed Guji
Two coffees can come from the same country and still taste like completely different experiences.
For our September limited release, we are pairing two Ethiopian coffees side by side: a naturally processed coffee from Sidama and a washed coffee from Shakiso in the Guji region. One is deep, sweet, and fruit-forward. The other is bright, floral, and tea-like.
Together, they offer a simple way to taste just how much processing and place shape a cup of coffee.
Why Ethiopia?
Ethiopia is widely celebrated for coffees with extraordinary aroma and complexity. High elevations, diverse local coffee varieties, and generations of production knowledge allow the country's coffees to express flavors that can range from berries and stone fruit to citrus, flowers, tea, and chocolate.
But “Ethiopian coffee” is not one single flavor profile. Region, elevation, variety, processing, fermentation, drying, and roasting all influence what reaches your cup.
That is what makes this month's pairing so interesting.
Coffee One: Ethiopia Sidama Natural
Our first coffee comes from the Gute kebele in Ethiopia's Sidama region, sometimes written Sidamo. Coffee is cultivated here at elevations between 1,800 and 1,900 meters.
The washing station is managed by Yednekachew Selish and supports 480 local producers. After the cherries are harvested, they are dried for 16 days with the fruit still surrounding the coffee seed.
That method is known as natural processing.
What You'll Taste
- Plum
- Dates
- Dark chocolate
- Nougat
- Almond
The Sidama is the deeper and more fruit-forward of the two coffees. Its stone-fruit sweetness is supported by chocolate and nutty flavors, giving the cup a rounder, fuller character.
Coffee Two: Ethiopia Shakiso Washed
Our second coffee comes from Shakiso in Ethiopia's Guji region. It is produced with coffee from 310 smallholder farmers and grown between 1,900 and 2,100 meters.
After selective hand-picking, the cherries are depulped within six hours. The coffee then ferments for 24 to 36 hours, is washed through three channels to remove the remaining fruit material, and dries slowly on raised beds for approximately two weeks.
The washing station uses modern eco-pulpers, multi-channel fermentation, water-recycling systems, and careful quality control.
What You'll Taste
- Floral aromatics
- Lemon
- Black tea
The Shakiso is the cleaner and more delicate of the pair. It leads with florals and bright citrus before settling into a light, tea-like finish.
Natural vs. Washed Coffee: What's the Difference?
The terms natural and washed describe two different ways of handling coffee after the cherries are picked.
Natural Process
In natural processing, the coffee cherries dry with the fruit intact. As the cherries dry, the coffee seeds remain in contact with the fruit for an extended period. This often contributes more fruit intensity, sweetness, and body to the finished cup.
That is easy to recognize in the Sidama Natural, with its plum, date, chocolate, and nougat character.
Washed Process
In washed processing, the outer fruit is removed before the coffee completes fermentation and drying. Careful washing removes the remaining mucilage before the coffee is dried.
Washed coffees are often prized for their clarity. In the Shakiso, that clarity allows the floral aroma, lemon brightness, and black-tea finish to stand out.
One process is not better than the other. They simply create different expressions—and the best way to understand the difference is to taste them together.
How to Brew a Side-by-Side Coffee Tasting
You do not need professional cupping equipment to compare these coffees at home.
- Brew both coffees with the same brewer.
- Use the same coffee-to-water ratio for each. A 1:16 ratio is a good starting point.
- Keep the water temperature and grind setting consistent.
- Smell each coffee before tasting.
- Start with the Shakiso Washed, then move to the Sidama Natural.
- Compare brightness, sweetness, texture, and the flavor that remains after each sip.
The Shakiso may feel lighter and more delicate. The Sidama may feel rounder and more intense. As the coffees cool, their differences should become even easier to notice.
Why We Selected the Pair
At Common Good Coffee, our monthly feature is an opportunity to make specialty coffee approachable. This month, we wanted to do more than introduce another origin. We wanted to create an experience.
Ethiopia, Two Ways shows how much craft exists between the coffee tree and the finished cup. It also gives people a reason to slow down, gather around the table, and compare what they taste.
A Special Release for Coffee Subscribers
Our September subscribers will receive both coffees. Each normal order will be divided evenly between Ethiopia Sidama Natural and Ethiopia Shakiso Washed. A subscriber who normally receives 2 lbs will receive two 1 lb bags—one of each. The total amount of coffee stays the same, and no action is required.
Not a subscriber yet? Explore Common Good Coffee subscriptions and make a new coffee part of your routine.
Taste Ethiopia, Two Ways
This is a true limited release and will be available only while both lots remain. Brew them on different mornings, compare them side by side, or share them at your next gathering.
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