This offering of Ethiopia Sidamo is sourced through Hacienda La Minita’s export division.
From Hacienda La Minita: “We consider Ethiopian coffees to be some of the best in the world…Smallholder farmers in Ethiopia grow many different heirloom varieties of native Arabica coffee beans, which also grow wild on forested land throughout the country. Ripe coffee cherries are harvested daily and delivered to local coffee co-ops or washing stations, where the coffee is processed and prepared for transport to Addis. At the countryside washing stations coffees are either wet or dry-processed, depending on the intention of the miller, or the abundance or lack of water…Dry or natural-processed coffees dry with the fruit skin intact. This technique produces a very different profile: mild acidity, rustic fruited flavors, and usually a heavier body.”
While ‘Sidamo‘ is still widely used in the coffee industry, ‘Sidama‘ is actually correct. In recent years Sidama has split from the SNNP regional state to become its own state. Located in the highlands of southern Ethiopia, coffees in the region grow between 1,500 and 2,200 m.a.s.l. Conditions are ideal (fertile soil, cooler temperatures, just the right amount of rainfall) for coffee growing and the cherries are able to ripen more slowly creating complex aromas and flavors.
The juicy aroma smells like mixed berry lemonade and pastry. A vibrant cup with a syrupy full body. Notes of berries – blueberry, strawberry, raspberry – along with hints of lemon and a touch of dark chocolate.