Sidama Betibiroti Natural G1

Sidama is more than a region to us—it’s home. Here, we’ve established our primary hub for perfecting our craft, experimenting with innovative fermentation techniques, and fostering a deep sense of community. At the heart of this operation is our Shanta Golba wet/dry mill, supported by the Betibiroti project, which sources coffee cherries from diverse microclimates at elevations ranging from 1,950 to 2,500 meters.

At Wicho, cherries are sourced from over 1,800 farmers across the Bera Tadicho and Gajamo kebeles. With the capacity to process up to 12,000 kilograms of cherries daily, the station exemplifies operational efficiency. Ardent’s involvement has been instrumental in strengthening community bonds and driving economic growth in the region. The process begins with the meticulous handpicking of ripe cherries, a skillful task requiring precision and expertise. Local farmers deliver their harvests to the station, where the Ardent team focuses on selecting cherries from young coffee trees—varieties 74111 and 74112—typically aged between 6 and 10 years.

The resulting natural coffee is a harmonious blend of complexity and flavor, showcasing a fragrance of dark chocolate, almond, and mixed berries. Notes of butter cream, vanilla, kiwi, crisp red apple, beautifully complex and vibrant. Finishes with baked red apple.