Ethiopia Sidama
Region: Bensa woreda, Sidama zone, SNNPR
Variety: Heirloom varietals
Farm: 220 smallholders
Altitude: 2100-2200m
Process: Natural
Notes: Jasmine, Clove, Lychee, Mango, Tea Rose
Cup Score: 86.5
The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee.
This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama offers a bright acidity and fruit-forward notes of lychee and mango, with undertones of jasmine and a spicy hint of clove.
Coffee grading in Ethiopia is based on the combined result of physical qualities and cup qualities, including altitude, imperfections, and flavor. Grades range from 1 (high) to 9 (low), with grades 1 and 2 considered specialty.
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that takes two to three weeks. Coffee cherries are dried whole, without removing any of the fruit, on raised beds set out in the sun.
Region: Bensa woreda, Sidama zone, SNNPR
Variety: Heirloom varietals
Farm: 220 smallholders
Altitude: 2100-2200m
Process: Natural
Notes: Jasmine, Clove, Lychee, Mango, Tea Rose
Cup Score: 86.5
The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee.
This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama offers a bright acidity and fruit-forward notes of lychee and mango, with undertones of jasmine and a spicy hint of clove.
Coffee grading in Ethiopia is based on the combined result of physical qualities and cup qualities, including altitude, imperfections, and flavor. Grades range from 1 (high) to 9 (low), with grades 1 and 2 considered specialty.
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that takes two to three weeks. Coffee cherries are dried whole, without removing any of the fruit, on raised beds set out in the sun.
Region: Bensa woreda, Sidama zone, SNNPR
Variety: Heirloom varietals
Farm: 220 smallholders
Altitude: 2100-2200m
Process: Natural
Notes: Jasmine, Clove, Lychee, Mango, Tea Rose
Cup Score: 86.5
The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee.
This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama offers a bright acidity and fruit-forward notes of lychee and mango, with undertones of jasmine and a spicy hint of clove.
Coffee grading in Ethiopia is based on the combined result of physical qualities and cup qualities, including altitude, imperfections, and flavor. Grades range from 1 (high) to 9 (low), with grades 1 and 2 considered specialty.
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that takes two to three weeks. Coffee cherries are dried whole, without removing any of the fruit, on raised beds set out in the sun.
