SCFCU was founded in 2001 and represents 51 cooperatives and more than 76,000 small-scale farmer families. photo Coffees produced by SCFCU member cooperatives are shade grown in low densities under the canopies of indigenous trees and enset (false banana), a staple food crop for Sidama families. The Sidama region stretches across the rugged mountains of Bensa to the valleys of Dale and Aleta Wendo – which provide a range of quality profiles that exemplify this wealth of production landscapes. Sidama washed coffees show pronounced acidity, fruit flavors varying from red fruits to blueberry and sweet organic to tangy lemon aromas and flavors, medium body and a bitter cocoa finish. In Sidama regions of higher altitudes – often called “Yirgacheffe type” coffees – the coffee shows the characteristic and delicate flavors of bergamot and lemon zest. Sidamo natural (dry) process provides a quality profile with candied strawberry or blueberry fruit flavors, low acidity and rich
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