Sidama Ethiopia- washed process
The Specs:
Region: Sidama Zone, Ethiopia
Varietal: Indigenous landraces and regional heirloom cultivars
Elevation: 1700-2300 MASL
We Taste: blueberry, lemon & black tea
The Sidama Zone is home to one of the strongest cooperative unions, a robust industry of washing stations as well as some of the highest altitudes & ideal processing conditions in Ethiopia. Ambient overnight temperatures and the constantly replenishment of cold ground water in the region causes slower fermentation of washed coffees in Sidama, typically 36-48 hours. Drying is 12-21 days and is overseen by a dedicated staff constantly rotating, raking and ensuring even dehydration. The care during processing results in a cup that’s characteristically clean, bright and complex with sweetness & nuanced stone fruit notes.
12 oz bag
whole bean coffee
light roast level
The Specs:
Region: Sidama Zone, Ethiopia
Varietal: Indigenous landraces and regional heirloom cultivars
Elevation: 1700-2300 MASL
We Taste: blueberry, lemon & black tea
The Sidama Zone is home to one of the strongest cooperative unions, a robust industry of washing stations as well as some of the highest altitudes & ideal processing conditions in Ethiopia. Ambient overnight temperatures and the constantly replenishment of cold ground water in the region causes slower fermentation of washed coffees in Sidama, typically 36-48 hours. Drying is 12-21 days and is overseen by a dedicated staff constantly rotating, raking and ensuring even dehydration. The care during processing results in a cup that’s characteristically clean, bright and complex with sweetness & nuanced stone fruit notes.
12 oz bag
whole bean coffee
light roast level
The Specs:
Region: Sidama Zone, Ethiopia
Varietal: Indigenous landraces and regional heirloom cultivars
Elevation: 1700-2300 MASL
We Taste: blueberry, lemon & black tea
The Sidama Zone is home to one of the strongest cooperative unions, a robust industry of washing stations as well as some of the highest altitudes & ideal processing conditions in Ethiopia. Ambient overnight temperatures and the constantly replenishment of cold ground water in the region causes slower fermentation of washed coffees in Sidama, typically 36-48 hours. Drying is 12-21 days and is overseen by a dedicated staff constantly rotating, raking and ensuring even dehydration. The care during processing results in a cup that’s characteristically clean, bright and complex with sweetness & nuanced stone fruit notes.
12 oz bag
whole bean coffee
light roast level
