Sidama Region Coffee Production: Achieving 10+ Quintals Per Hectare & New Export Opportunities

The Sidama region (formerly part of Southern Nations, Nationalities, and Peoples' Region, now an independent regional state since 2020) is Ethiopia's coffee heartland, producing some of the world's most sought-after specialty coffees including the globally recognized Sidamo trademarked origin.

The average productivity of 10+ quintals per hectare represents exceptional performance, particularly considering Ethiopia's smallholder-dominated agricultural system. For context, traditional Ethiopian coffee production has historically averaged 3-6 quintals per hectare, making Sidama's achievement more than double the national baseline.

Chief Director Mesfin Qare emphasized that harvesting is "being carried out extensively in the highlands and Weina Dega (mid-altitude) areas," indicating that Sidama's diverse altitude zones-ranging from 1,500 to 2,200 meters above sea level-are all contributing to the region's impressive production volumes.

Sidama region's achievement of 10+ quintals per hectare average productivity results from systematic agricultural improvements, farmer training, and quality-focused cultivation practices. Understanding these success factors provides valuable insights for other coffee-producing regions and demonstrates the potential for productivity increases through targeted interventions.

Chief Director Mesfin Qare explained that "work is being done to increase productivity by pruning old coffee trees, replacing them with new varieties, and using natural fertilizers." This integrated approach addresses multiple limiting factors simultaneously: aging tree stock, depleted soil nutrients, and outdated cultivation practices.

One of Sidama region's most innovative approaches to improving coffee production is the systematic organization of farmers into 239 productive clusters. This cluster-based model addresses fundamental challenges in smallholder coffee production: fragmented production, inconsistent quality, limited bargaining power, and inadequate access to technical support and market information.

According to Chief Director Mesfin Qare, "work is being done to organize farmers in clusters to improve coffee quality and productivity, and this year, the task of organizing in 239 clusters is being carried out." This represents a systematic approach to reaching thousands of smallholder farmers across Sidama's diverse coffee-growing zones.

The cluster model also facilitates the establishment of cluster-level processing facilities (washing stations for washed coffee, drying infrastructure for natural processing), ensuring that farmers have access to quality processing infrastructure without requiring individual investment in expensive equipment.

Sidama region's coffee production spans multiple altitude zones, each contributing distinct characteristics to the region's coffee profile. Chief Director Mesfin Qare noted that harvesting is "being carried out extensively in the highlands and Weina Dega areas," highlighting the region's diverse growing environments.

The diversity of Sidama's growing zones means that buyers can source different flavor profiles from the same region, all carrying the recognized "Sidamo" origin designation. International roasters often blend highland and Weina Dega lots to create balanced, complex profiles, or feature single-altitude lots to showcase terroir-specific characteristics.

Sidama region's productivity improvements result directly from systematic agricultural modernization initiatives led by the Sidama Regional Coffee, Fruit, and Spices Authority in collaboration with woreda (district) agricultural offices and farmer cooperatives.

The integrated approach to agricultural modernization-combining pruning, variety improvement, and organic soil management-addresses multiple productivity constraints simultaneously. This holistic strategy is key to Sidama region's achievement of 10+ quintals per hectare average productivity.

One of the most significant recent developments for Sidama coffee farmers is the permission granted to farmers with two hectares of coffee fields or more to send their produce directly to the foreign market. According to the Sidama Regional Authority, 495 farmers obtained new export licenses in the 2025-2026 production season, representing a transformative opportunity for larger smallholders to access international markets directly.

The 495 farmers who obtained export licenses represent approximately 3,400+ hectares of coffee production (at 2+ hectares per farmer minimum), or roughly 2.3% of Sidama's productive coffee area. While still a small percentage, this represents a significant pilot for decentralized export systems and farmer empowerment.

For international buyers, the emergence of farmer-direct export licenses creates exciting sourcing opportunities: highly traceable, single-farm lots with transparent pricing and direct farmer relationships. However, buyers should work through experienced Ethiopian coffee exporters like Ethio Coffee Export PLC who can facilitate relationships, handle export logistics, and ensure quality consistency.

As of January 2026, Sidama region has collected 80,000 tons of the 239,000 tons planned for the full production season, representing approximately 33% progress through the harvest period. This mid-season assessment provides insights into expected final production volumes and quality outcomes.

Chief Director Mesfin Qare's report indicates that production is progressing on schedule to meet the 239,000-ton seasonal target. With continued favorable weather conditions during the critical January-February peak harvest period and the extensive harvesting operations ongoing in highlands and Weina Dega zones, Sidama is well-positioned to achieve or potentially exceed its production goals.

For international buyers planning 2026 Ethiopian coffee purchases, Sidama region's strong production season and quality improvements make it an attractive sourcing origin. Early contact with exporters and specification of desired processing methods, altitude zones, and grade requirements ensures access to the best lots as they become available.

While all Ethiopian coffee origins share certain characteristics-complex flavor profiles, bright acidity, floral and fruity notes-Sidama has distinctive qualities that set it apart from neighboring regions like Yirgacheffe, Guji, and Harrar.

Sidama's versatility-excelling in both washed and natural processing-makes it particularly attractive for roasters seeking a balanced, accessible Ethiopian profile that performs well across brewing methods and roast levels. The region's high productivity and organized farmer clusters also ensure more consistent supply compared to some neighboring origins.

Sidama region's focus on organic soil management, tree renewal, and farmer organization positions it well for long-term sustainability and climate resilience. However, like all coffee-producing regions, Sidama faces challenges that require continued investment and adaptation.

The Sidama Regional Coffee, Fruit, and Spices Authority's initiatives-farmer cluster organization, variety improvement programs, direct export licensing-address many of these challenges by improving economic returns, building resilience through knowledge sharing, and attracting younger farmers through better market access and income opportunities.

For international coffee buyers, roasters, and importers, Sidama region offers exceptional sourcing opportunities combining recognized origin designation, consistent quality, high productivity, and improving traceability. Understanding how to source effectively from Sidama ensures access to the region's best coffees.

Working with established Ethiopian coffee exporters like Ethio Coffee Export PLC provides critical advantages: direct relationships with Sidama farmer clusters and washing stations, pre-shipment quality verification, complete documentation and traceability, competitive pricing, and professional export logistics ensuring coffee arrives in excellent condition.