A neighbor (cousin?) to the rather remarkable fruit bomb Ethiopia we offered a few weeks ago, this strictly hard bean Ethiopian Sidama cuts the sweetness, and adds a welcome complexity that you need to taste to understand.
This coffee originates in the Bombe mountain region of Sidamda. It's characteristic of the sweet, fruit forward Ethiopians (whose sugars are concentrated dense beans as a result of a shorter growing season).
Bombe contains the Shantawene Mill that we sourced two micro-lots from this season. This coffee is another special reserve, in that while Shantawene's washing stations favor wet washing, this batch was processed as a 'Natural' then sun dried. This bean isn't overly sweet, but grabs the earthy notes common to Naturals in Ethiopia.
Note: We have a very limited supply of this bean (less than 40 bags)
This roast is a touch on the lighter side. I really wanted to retain the sweet notes of dried fruit, and cherry that come from the natural process and sun drying. The aroma is closest to stick cinnamon (try your own sniff test), but this remarkable high grown beauty brings notes of earthy flavor I can only describe as 'rain'.
This roast excels as a pour over, and makes a delicious iced coffee for warming days. Try it in a press pot or Chemex.
Try a 1:18 ratio (beans to water). This coffee yields notes of berry, honey, and a twist of meyer lemon. It's one to savor, and has earned its place in our special edition bag.
Please specify your grind preference at time of order.
|Processing Method||Dry Process/Sun Dried
|Cultivar Detail||Mikicho Heirloom