Region: SNNP, Sidama, Bensa
Farm: 2,000 local farmers
Process: Carbonic Maceration (Natural)
Altitude: 1900-2100 M
Certification: Direct Trade
Cupping Notes:Coming Soon!
Description:“Sidama is one of the internationally recognized speciality coffee groups which accounts for approximately 30% of export coffee in Ethiopia. Damo Village, where we processed our Sidama coffee, is located in the Bensa woreda of the Sidama Zone of Ethiopia, and here Ardent Coffee Export processed coffee at a washing station where contributing local coffee farmers grow their coffee at 1,900 - 2,100 meters above sea level. The coffee which grow in this area is the top quality Sidama coffee, to say the least, which is categorized as “A” according to the current Ethiopian coffee designation.”
Established in 2008, fresh red cherries are processed by washed and natural (dry) methods as well as experimental methods like honey, anaerobic, and carbonic maceration. Cherries are put into stainless steel containers for 90 hours and maintained below 10* C for a slow and complex flavor development. Air is replaced with carbon dioxide to create an environment completely free of any oxygen. After the controlled fermentation, cherries are dried like a natural on raised beds. The attention to detail here is incredible and the results really show in the cup!
Training is also provided to farmers with emphasis on processing methods, re-using organic materials and fertilization, and water sanitation.
Train]ing is also provided to farmers with emphasis on processing methods, re-using organic materials and fertilization, and water sanitation.