Coffee Ethiopia Sidamo
Description
Ethiopia Sidamo Coffee 100% Arabica
Sidamo is the central part of the country that is the birthplace of coffee. This is where the lightest Ethiopian coffee comes from. The rainforests of the region have turned into ecological farmlands, where exceptional quality grains are produced. In this region coffee has excellent conditions for growth, there is no need to improve it in any way. Perfectly ripe fruit is picked by hand without the use of mechanical methods. The process of obtaining grains is traditional - grains are scattered on suspended platforms and dried in full sun.
Ethiopia Sidamo coffee has a deep, multi-dimensional flavor. Its tasting is an adventure, which consists of a very delicate tartness of dark chocolate, honey sweetness and a number of citrus notes. It envelops the senses with a delicate, floral aroma. Noticeable spices in the background.
ORIGIN:
- COUNTRY: Ethiopia
- REGION: Sidamo
- CROP HEIGHT: 1.900-2.300 m above sea level
GRAIN FEATURES:
- SPECIES: 100% Arabica
- VARIETY: Heirloom
- HARVEST PERIOD: November-February
- ACQUISITION METHOD: wet
SENSORY PROFILE:
- SWEETNESS: average
- BITTER: low
- ACIDITY: pronounced
- NOTES: fruit, chocolate, spices and herbs
- INTENSITY: medium
- BODY: full, creamy
BURNING PROFILE:
- Degree of burnout: medium (so-called: American)
- Roasted using the artisanal method by four very experienced Roasters
Third wave of coffee
In 2002, an article by Trish Rothgeb appeared, which is the first to classify the history of coffee in waves. The third was to shift the center of gravity from large enterprises to us - consumers. We demand more and more from coffee, and large producers are not keeping up with us. We have made a place in our cups for the specialty segment coffees, i.e. those that were rated by Q-graders at over 80 points on a 100-point scale.
In the third wave, we pay attention to transparency. Our visits to cafes are not only about the so-called "Golden cup" - a perfectly brewed, balanced cup. While enjoying coffee, apart from the aromas we dream of at night, we also look for information about what we drink. Knowing that this is Ethiopia is no longer enough for us.
We want to know everything: What is this botanical variety? This is the SL-28? Or maybe Geisha? How was it processed? Is it natural or washed? Oh, lactic fermentation, I haven't had this before, please brew it for me! And in which region of Colombia is it growing? At what rate? What farm? In Panama? This is the famous Santa Esmeralda? Even if not everything is written on the packaging, we can easily trace where the green grain comes from, sometimes we can even hit a high five with the roaster that burned it to us, and talk to the barista over the drip while it scalds it.
At the end of the '90s. in the USA, about 10% of the market was made up of specialty coffee. Today, local roasters that are no longer so, have taken about 30% of the coffee market. In 2013, 55% of cafes were independent, outclassing Starbucks and its derivatives. The Holy Trinity that started the trend were Chicago-based Intelligentsia Coffee & Tea, Portland's Stumptown Coffee Roasters, and Counter Culture Coffee. According to a survey conducted by SCAA, over 30% of respondents drank coffee from this segment yesterday.