Hints of: Blackberry, Sugar, Plum, Vanilla

Varieties: Heirloom Varietals

Body: Medium

Process: Natural

Acidity: Medium

Region: Sidamo

About This Coffee

This uncertified organic natural process coffee comes to us from Sidamo. Sidamo enjoys soil and climatic conditions-including altitude, rainfall, and temperature - that makes it perfect for the production of Arabica Coffee. Specialty-grade coffee from Sidamo is grown mainly in small villages (kebeles). Sidamo is well known for its production of "garden coffee". The coffee is planted at low density, ranging from 1000 to 1800 trees per hectare, and is mostly fertilized with organic matter. 

All of the coffee produced under this system is agronomically organic, but most are not certified as such. Over 300 smallholders contributed to this coffee, which was naturally processed and dried for 3-5 weeks before the cherries were hulled. Ripe red coffee cherries were hand-picked and delivered for processing. The cherries were floated in water first to remove underweight and damaged beans.

Why Roasting Rabbi Loves This Coffee

This is a classic example of Ethiopian coffee and also top quality coffee from the place where wild coffee first evolved. The high-altitude growing helps the deeper and sweeter flavors develop fully. This is a gently fruit-forward, invitingly complex Sidamo cup. The heirloom varietals are complex and varied, so the mouthfeel is exciting. This coffee leads with notes of blackberries, has a crisp, slightly syrupy body, and finishes with notes of plum and vanilla. Processed by the natural method (coffee cherries dried in the whole fruit), the cup emphasizes fruit tones with that winey taste in harmony with savory/earthy underpinnings and creates one of my favorite cups of coffee. Maybe it will be yours!