"The dry aroma presents sweet notes of strawberry, white peach, lemon peel, and Calpis. On the sip, it carries through with strawberry jam, white peach Calpis, and lychee jelly as the core flavors, accented by bergamot, orange blossom, and a light rose aroma. The cup is sweet and full-bodied, with a richly layered and dynamic complexity."

Pichi Soffa is a Sidama-origin coffee from southern Ethiopia, selected from high-quality natural lots traditionally associated with the Sidama producing area. The name Pichi Soffa is drawn from Sidamu Afoo, the local language of Sidama, and translates to “sweet peach.” Pichi refers to peach, while Soffa describes sweetness or pleasantness. The name is used as a poetic interpretation, chosen to reflect the coffee’s natural sweetness rather than a literal botanical reference.

The coffee originates from Sidama, one of Ethiopia’s most respected coffee-growing regions. Farms typically sit between 1,900 and 2,300 metres above sea level, where cool temperatures, pronounced diurnal variation, and fertile volcanic soils prevail. Rainfall is reliable and well distributed, supporting steady cherry development. These conditions slow maturation, producing dense seeds with strong internal structure and high potential for sweetness and aromatic complexity.

Pichi Soffa is composed of Ethiopian Heirloom varieties—locally adapted landraces selected over generations for resilience and cup quality. In Sidama, these heirloom types are especially valued for their ability to express refined aromatics, ripe fruit character, and layered acidity when cultivated at high elevation and processed with care.

Cherries are selectively handpicked at full ripeness and carefully sorted before processing. The coffee is produced using the natural (dry) process, with whole cherries laid on raised African beds and turned regularly to ensure even airflow and controlled fermentation. Drying is gradual, often extending over several weeks, allowing sugars and aromatic precursors to integrate into the seed. Once optimal moisture levels are reached, the coffee is rested prior to dry milling to stabilise structure and preserve quality for export.

Pichi Soffa reflects the collective work of smallholder farmers across Sidama, each typically managing small plots of land and relying on family labour. Coffee is central to household income and community identity in the region, with farming knowledge passed down through generations. Quality-focused post-harvest practices—careful harvesting, sorting, and drying—are essential to maintaining consistency and preserving regional character as coffees move from farm level to export.

Variety : Heirloom
Altitude : 1900 -2300 masl
Process : Natural
Origin : Sidamo