TASTING NOTES

DARK CHOCOLATE, CHERRY, STRAWBERRY

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

We don’t often take African coffees into our Bold profile, but roasting this Ethiopian Sidamo slightly darker than usual brings out the roast while maintaining the beans’ freshness and acidity.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

SIDAMO

A mountainous region in Southern Ethiopia, Sidamo is one of the three main coffee-growing regions in the country (the other two are Harrar and Ghimbi). It is known for the unique varietal grown in the region, which bears the same name: Sidamo.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This Ethiopian Sidamo is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • is the most common method used for coffee
  • generally creates clean flavors
  • produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

SIDAMO

The Sidamo varietal, which is only grown in Sidamo, has small, grey beans. It is prized for being mildly acidic and highly aromatic. Some commonly noted aromas and flavors in Sidamo beans include fruit, chocolate and floral hints, many of which are evident in this selection. This lot also exhibits the acidity common to the Sidamo region and varietal.