CHARACTERISTICS: intense aroma, good body, hints of floral and fruity (citrus) and ripe tropical fruit, good balanced acidity, in the aftertaste it recalls honey
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.
OUR ETHIOPIA SIDAMO COFFEE:
- COUNTRY: Ethiopia
- REGION: Sidamo
- AREA: Yrgalem
- ALTITUDE: 1600/1900 mt.
- VARIETY: Typica
- PROCESSING: washed and dried in the sun
- WASHING STATIONS: Abdullah Bagersh