A lingering sweetness of nectar and wild berries, followed by a delicate bergamot aroma and finished with a refined peach acidity and an elegant body.
Cultivar/Variety: Heirloom
Flavour notes: Berry sweetness, bergamot, peach, stone fruit.
Producer: Small farmholders, Sidama Coffee Farmers Cooperative Union
Country: Ethiopia
Region: Sidama
Process: Washed
Roasting profile: Light
Content: Whole beans
Bag size: 250 g / 500 g
In Ethiopia, there are three regions that all produce exceptional coffee. When I think of Ethiopian coffee, vibrant acidity and floral notes immediately come to mind. Bergamot, citrus notes, berries, and a floral sweetness, almost like nectar. Ethiopian coffee never fails to impress with its complexity and elegance, making it a true joy to brew and drink.
Filter: We recommend you to use a scale and a brewing technique you are familiar with to ensure consistent results while brewing our coffee. Using a digital scale while measuring both coffee beans and water for brewing will greatly increase consistency. We brew with 50-60 g of coffee per litre (1000 g) water.
Recipe:
Dose: 15 g
Water: 250 g, 98°C
Bloom: 45 g, 98°C for 2 minutes
Grind size: ~600 µm
Brew time: 4:50 - 5:10 minutes
Espresso: We recommend you to use a VST filter basket when brewing espresso with our coffee. These baskets make it a lot easier to brew the espresso and each basket is very close to identical, which helps increase consistency. With the VST filter basket 18 g, try this recipe.
Recipe:
Dose in: 18.5 g
Dose out: 45 g
Grind size: ~320 µm
Brew time: ~26 seconds
Ethiopia is renowned for its exceptional coffees and holds a special place in coffee history, as the Kaffa region is where wild Coffea arabica was first discovered.
There are three main regions in Ethiopia that produce some of the world’s finest coffee: Yirgacheffe, Harrar, and Sidama. This coffee comes from the Sidama region, where most of the coffee is grown by smallholder farmers. Sidama’s climate is lush and abundant with water. Combined with the high altitudes, where coffee is cultivated at 1,800-2,000 meters above sea level (masl), this slower maturation process allows the coffee cherries to develop a richer flavor. The result is a beautiful flavor profile in the final cup.
In 2001, the Sidama Coffee Farmers Cooperative Union (SCFCU) was established. Today, SCFCU consists of more than 80,000 farmers from the Sidama region who work together to improve the quality of their coffee and enhance the living conditions of their communities.
Freshness is of utmost importance to us, and to minimise food waste, we roast our coffee every Tuesday. This means you can expect your coffee to be shipped the following Wednesday. By roasting in small batches, we ensure that we don’t produce more coffee than needed, preventing it from going stale on the shelf. This way, you receive freshly roasted coffee right to your door.
