Ethiopia - Sidama

Ethiopia - Sidama

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Classic Ethiopian flavors with a modern, refined finish - grown in the Sidama, region spread across fertile highlands south of Lake Awasa in the Rift Valley of Ethiopia.  

ProducerVarious Smallholder Producers
Varietal: Local Landraces & JARC 74
Altitude: 1,850 - 2,350 masl
Process: Fully Washed
Country: Ethiopia
Region: Southern Nations, Oromia
Tasting Notes: Bergamot, Floral, Caramel

B R E W   G U I D E 
Best Used: 10-21 days post roast
Dose: 18g
Yield: 36g (double shot)
Extraction Time: 24-27secs
Brew Temperature: 93°C
Milk Weight: 135-140g 
Farm Information
This exceptional fully washed coffee was dry milled and exported by Primrose, PLC.  Primrose pays more than the market price per kilogram of red cherry, and those farmers that bring quality cherry are paid a  cash incentive, ensuring higher-than-average overall quality. Coffee is hand-picked before being delivered to the mill collection points, usually within 5km of the producers' homes. Great care is taken upon delivery to separate out any overripe, underripe or damaged beans before consolidating with other lots for the road to the wet mill.
At least once a day, the collected coffee cherry is delivered to the mill, where it is floated and pulped. Cherries are usually pulped on the same day that they're picked and sorted into three grades by weight. Next, they're delivered to a fermentation tank, where they ferment for 66 to 72 hours depending on the climate at the time. Fermentation times are quite long here due to the altitude, which makes for cooler climates.
After fermentation, the coffee is fully washed through grading channels and is then delivered to dry usually on African beds, where they are likely hand-sorted by women. Once there, the parchment is turned regularly and protected from hot sun between 12:00 and 15:00 everyday until it reaches the optimal humidity, at which point it is bagged.
Pre-orders will be dispatched from the 19th of June onwards.