Ethiopian Natural Sidamo 3

Description

This coffee is put together by Grima Edema who has more than 20 years of experience exporting coffee from the Kercha district within the Guji zone in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to Grima’s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Grima’s control of processing, from washing station up to the final export stage, preserves the coffee from damage and results in an exceptionally clean and sweet cup profile.

Tasting Notes:
A very diverse flavor set; soft fruit, citrus, herbal, chocolate, malt and smoke are just a few of the main flavors one can see in this cup. Very dependent on roast – lighter roasting gives much more of the citrus, tropical like fruit with just a hint of a chocolaty factor. Darker roasts produce much more of a chocolaty factor with a bit of a strawberry fruit note and good sweetness, far less acidic and very enjoyable. Compared to the last couple of Sidamo Naturals, this guy is a little mellower and smoother with all the same great tones.

Roasting Notes:
This is a tricky coffee to roast – classic Ethiopian natural, some cultivated beans, some wild beans, a diversity of roast colors will be seen but that all adds to the heritage of this bean type. We liked it best right at the full city mark – not as bright or citrusy but real nice developed fruit notes and nice and chocolaty. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.