Sidamo Gr. 2
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.
Finca: Municipality of Hawassa
Growth altitude: 1500-1800 mt a.s.l.
Processing method: Arabica
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.