caffe macinato per moka in 2 bustine monodose per una e tre tazze con etichetta etiopia monorigine specialty e una moka nera dietro e un disco di legno con il caffe macinato
bustina monodose con caffe macinato monorigine specialty la bustina viene tagliata e poi viene successivamente versato il caffe etiopia sidamo nel portafiltro  della moka
bustina monodose con caffe macinato monorigine specialty etiopia sidamola bustina viene tagliata e poi viene versato il caffe nel portafiltro  della moka
Specialty Coffee Ethiopia Sidamo - Sachet

Specialty Coffee Ethiopia Sidamo - Sachet

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CHARACTERISTICS: intense aroma, good body, hints of floral and fruity (citrus) and ripe tropical fruit, good balanced acidity, in the aftertaste it recalls honey



from 1 cup you use a 7g sachet.

of 3 cups, a 15g sachet is used.

6 cups use 2 sachets of 15g.

French Press

with 125ml / g of water a 7g sachet is used.

with 250ml / g. of water a 15g sachet is used.

with 500ml / g. of water 2 sachets of 15g are used.

Infusion filter

follows the doses of the French Press

CULTIVATION AND FIRST PROCESSING OF SINGLE-ORIGIN COFFEE: dry processing handed down for centuries, as regards Ethiopian coffee, made completely by hand without the aid of machinery directly from the farmers.

Deep-sea coffee from Ethiopia in the Sidamo region, in the Yrgalem area between 1600 and 1900 meters above sea level The processing washing station is owned by Abdullah Bagersh, a prominent figure in the world of coffee. Here the small producers deliver their crops, mostly small ones: what a garden can give.

The grains are immediately stripped with special strippers, subsequently selected on the basis of their density, then placed in fermentation tanks, where they remain for 24-48 hours. Here each grain is again selected and cleaned in the washing channels with clean water, after which it is collected in tanks from which the women take it and carry it with large baskets to the suspended patios, on which they distribute it for drying in the sun.

The high temperature range reminds us that we are not at sea level, but on plateaus where considerable humidity forms when the sun goes down. For this reason, the beans are covered with oilcloths which will be removed the next morning to continue drying which will end when the beans register a 12% moisture content.

THE LEGEND: one of the two hypotheses of the etymology of the word coffee refers to the Caffa region, in south-western Ethiopia, where the coffee plant was most widespread in the wild. Legend has it that the coffee plant was discovered here by some shepherds, intrigued to see their goats become more agile and alert, after eating the berries of a plant, precisely the coffee plant.


COUNTRY: Ethiopia

REGION: Sidamo

AREA: Yrgalem

ALTITUDE: 1600/1900 mt.


PROCESSING: washed and dried in the sun

WASHING STATIONS: Abdullah Bagersh