Ethiopia Washed Sidamo Gr2

New Stock

100% Arabica Green/Raw for home roasting

THIS IS  VERY HIGH QUALITY

Cup Characteristics

savory, pleasant citrus notes, milk chocolate, tea leaves, balanced, smooth soft body, delicate clean finish, smooth, tea like, sweet, floral, lemony, bright acidity

Region

Sidamo

Growing Altitude

1600 – 1900 m.a.s.l.

Arabica Variety

Heirloom Varietals 

Harvest Period

October – December

Milling Process

Fully Washed

Aroma

flowers citrus cocoa light

Flavor

Tea Like, lemony

Body

Soft yet smooth body

Acidity

Citrusy and Bright

This is a very beautiful coffee for roasting at home, we found roasting to a medium level gave the best results bringing out all the characteristics of this complex bean.

(try eating one as soon as its cooled down, its a great way too see if you got it right, it should be more sweet than bitter, enjoy, wake up n smell the coffee)

This Speciality Coffee is Farm Direct from Inter American Specialty Green Coffee Importers

• We thank you for supporting Lalico Coffee and look forward to building a professional relationship with our returning customers and introducing new coffees to wow you with the vast variety of aromas and flavours. We guarantee you will enjoy our coffees. Contact us today!

Ethiopia is located in the horn of Africa and is bordered by Somalia to the Southeast, Djibouti to the east, Kenya to the south, Sudan to the east, and Eritrea to the northeast. It occupies the high plateau region between the Nile plains of the Sudan and Eritrea. Ethiopia is one of the largest countries in Africa with an area of over 1.13 million square kilometers. It has a rugged topography with altitudes ranging from around 100 meters below sea-level in the Danakil depression to 4,600 meters above sea-level in the Semien Mountains.

Ethiopia is the primary center of origin of the Arabica coffee plant. Coffea Arabica has been growing wild in the forests of the Southwestern Highlands of Kaffa and Buno districts of Ethiopia for thousands of years. As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed that his goats became hyper after eating the cherries from the coffee tree, so he tried it himself. A monk approached Kaldi after he consumed the cherries and took some to his monastery. The monk roasted and brewed the coffee to share with other monks. As a result, they were able to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink.

Ethiopia has over 70 ethnic groups that speak over 200 languages. As a result, coffee is referred to as Bunna (Amharic), Bun (Tigrigna), Buna (Oromifa), Bono (Kefficho), and Kawa (Guragigna). Some argue that most names for coffee are derived from the names of the districts Kafa and Buno. The French and Spanish call it Cafe, the Italians call it Caffe, the Germans call it Kaffee, the Finnish call it Kahvi, the Dutch call it Koffie, and the Greek call it Kafes. All are phonetic approximations of the Ethiopian word.