Altitude: 1,500 - 2,200 MASL
Cupping Notes: Fruit Cake, Malted Chocolate, Honeysuckle, Black Tea
Description: With coffee growing at elevations from 1,500 - 2,200 MASL, it’s no surprise that Sidamo has a reputation for incredible coffee. The region is named after the indigenous ethnic group, the Sidama, who call the region their home.
Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.
Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
Due to the size of most plots, coffee is typically handpicked by landowners and their family.
All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored cherry. Drying cherry is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying cherry.
This Grade 3 lot arrived with tasting notes of Fruit Cake, Malted Chocolate, Honeysuckle, and Black Tea.