Ethiopia

Sidamo Gr. 2


BEST FOR MOKA-ESPRESSO

Roasting

Moka/Espresso

Aromatic notes

  • CANDIED CITRUS FRUITS
  • BERGAMOT
  • NUTMEG
  • HONEY

It is said that the Arabica variety is native from Ethiopia where it grows in the wild, and it is assumed that the word “coffee” derives from the name of the Ethiopian region of Kaffa.

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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Sidamo

Finca: Municipality of Hawassa

Growth altitude: 1500-1800 mt a.s.l.

Variety: Washed

Processing method: Arabica

Everything you want to know


The Ethiopia Sidamo coffee of this area is always grown in the so-called coffee gardens, which are plots in which the coffee grows in the shade of other plants, often tobacco, banana, spices, tea and others, a system that allows coffee to capture extraordinary aromatic sensations.

For this evaluation, the coffee was tasted with a 25 ml extraction in espresso at 94°C, in 26 seconds. The degassing of the coffee took 48 hours.

The crema has a hazelnut color with darker, marked shades. The aroma is very evidently of citrus, cardamom, tobacco and nutmeg; if sweetened, the coffee present notes of candied citrus. To the taste, the coffee has a light body and a marked acidity (one of the most evident in the world of coffee, also thanks to it's washed processing method). The bitterness is very light, and the aftertaste is truly elegant.

 

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