Ethiopia Sidamo Natural

ORIGIN
Ethiopia

REGION
Sidamo

PRODUCER
Various smallholder farmers

SCREEN SIZE
14 and higher

GRADE
Grade 2

VARIETY
Heirloom Cultivars

PROCESS
Natural / Dry Process On Raised Beds

ALTITUDE
1950 – 2200 M.A.S.L.

HARVEST PERIOD
October – February

TASTE NOTES
Ripe Strawberry, Raspberry Jam, Cocoa , Cherry, Complex, Sweet & Juicy with Low Acidity

Q-GRADE
84.75

Ethiopia Natural Sidamo is naturally processed coffee grown in the Sidamo region, which is the most productive region in the country due to ideal climate conditions, high altitudes, abundant rainfall and fertile soil.  Ethiopia is the primary center of origin of Arabica coffee plant and one of the largest countries in Africa which is bordered by Somalia, Kenya, Sudan & Eritrea.  The coffee cherries dry on raised beds for 8-10 days and is rotated every hour to insure even drying.

Natural / Dry Processed 

The natural process, also known as dry process refer to the same method that involves sun drying coffee cherries on raised beds for an average 8-10 days.

They are raked and turned every hour to insure even drying,once the ideal moisture level is reached (no higher than 12%) the pulp is then removed to reveal the green coffee bean.

This process originated in places such as Ethiopia and Yemen. The difference between Grade 1 and 2 is defined by the number of visible defects in the preparation of the green coffee.

Grade 1 – Specialty Grade classification –  No primary defects, allows 0-3 full defects maximum of 5% above and 5% below specified screen size – Zero quakers allowed.

Grade 2 – Premium Grade classification – same as Grade 1 except maximum of 3 quakers, allows 4–12 defects.

The quality of washed processed coffees is more consistent than that of unwashed coffees.