Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical “smallholder” structure. This means that a high number of farmers with a usually small production yield carry together their cherries and bring them to central processing stations rather than processing their coffee with own machinery. At an altitude of 1,800 – 2,000 m above sea level, the coffee cherries are left to mature in the natural forests surrounding the farmers land, where they are hand-picked and brought to the processing station. The cherries are sorted for size and ripeness on African drying beds where they are left to dry naturally in the sun. The cherries are turned several times a day to allow them to dry evenly. The drying process can take up to 4 weeks. Then the dried cherries are further processed at a dry mill. Coffees from the Sidamo region have a very special character and unique cup profile that justify considering them as some of the best coffees in the world.
Cup Profile: Very fruity, sweet, slightly rummy, clean, consistent.