Sounds like we have the same (or at least very similar) Sidamo. I just switched to the SCFCU from last years Guji crop a short time ago. Very happy with it.
I'm a bit of an acid head, absolutely preserving. I like to have acidity rather than just roast notes dance through milk beverages. And personally love straight shots with good acidity too. "Chocolate bomb" shots are fine when in the mood for a "comfort food" shot, but it's the more extreme shots that really sing on my palate. That Sidamo Americano was from the Sidamo roast element of my Delirium Espresso blend. Though I do roast it just a hair slower as the Delirium element than SO for shelf, so I guess muting a barest tad to better balance in the espresso blend.