Single Origin: Ethiopian Sidamo Natural

Description

Region: Sidamo

Elevation: 1900-2200 masl.

Arabica Varietal: Heirloom

Process: Natural

Farms: Daye Bensa and Small landholders

Producers: Daye Bensa

Grade: Grade 4

In the cup: Blueberry, Lemon and Cocoa Finish

Ethiopia Grade 4 natural coffee is known for its bold and fruity flavour profile, marked by prominent notes of berries, tropical fruits, and sometimes a hint of wine-like acidity. It often offers a full-bodied and syrupy mouthfeel, making it a favourite among coffee enthusiasts seeking a rich and exotic coffee experience. The natural process preserves the inherent sweetness of the coffee, resulting in a cup that can be both vibrant and complex.

Ethiopia Grade 4 natural coffee is a unique and intriguing coffee variety originating from the diverse coffee regions of Ethiopia, often celebrated for its distinctive flavour profile and traditional processing method. In the coffee grading system, Grade 4 indicates a particular quality and bean size classification.

This coffee is cultivated and harvested in various regions across Ethiopia, each with its own microclimate and terroir, contributing to the coffee’s diversity of flavors. The “natural” processing method, a key feature of this variety, involves sun-drying the whole coffee cherries, allowing them to naturally ferment and dry with the fruit pulp intact. This method imparts a unique set of flavors and characteristics to the beans.

(Info courtesy of Inter-American Coffee)