Ethiopia Sidamo dried 250g

Ethiopia Sidamo Here is the Ethiopia Sidamo crop, one of our most requested products, with a complex and layered profile of raspberry and black grape flavors, with a smooth chocolate touch that adds depth and balance to every sip. Source: Ethiopia Farm: Kontoma Region: Sidamo Hints: Raspberry – Black grape – Chocolate Variety: Heirloom Processing: Washed Roast level: Medium – Light Story: In the heart of the Sidamo region, famous for coffee cultivation in Ethiopia, the Kontoma station works with more than 1,000 farmers who form the basis of this exceptional crop. After harvesting the coffee cherries, they are delivered to the station where they are carefully sorted by density and quality, then submerged in tanks to remove the floating cherries before drying. The beans are then spread on raised drying beds for 12–15 days, with continuous turning during daytime to ensure balanced drying that prevents fermentation and preserves flavor clarity. In the final stage, the beans are transferred to the drying mill. Through these experiences and capabilities, and with the support of Day Bensa Organization for farmers, we have built a strong partnership aligned with our vision of selecting high-quality crops with a unique flavor profile. Suggested recipes: 1 — Pour-over Coffee amount: 20 grams Water amount: 300 milliliters Pre-wet: 40 grams / 30 seconds Total time: 2:40 minutes Temperature: 90°C Steps: After pre-wetting, pour water in two pours (130 ml each) to reach a total of 300 ml. 2 — Espresso Coffee amount: 20 grams Yield: 36 ml Time: 40 seconds Temperature: 93°C