This coffee, Acacia, is named after Ethiopia’s national tree and is produced in the Sidamo region; one of Ethiopia’s most recognized coffee producing areas. This region is known for its volcano soil, which contributes to its unique flavour profiles.
In the Sidamo region, coffee production reflects the work of entire communities and is produced by many smallholder farms. These farmers carefully pick only the ripe cherries individually by hand. After picking they are brought to a centralized washing station where the processing takes place. This coffee is de-pulped and washed by hand in cement canals. The soaking process starts to make the cherry ferment, which makes the pulp layers easier to remove. Wooden paddles are then used to remove any fruit pulp still stuck to the beans. The beans are then set out to dry on large beds in the sun. After drying the coffee is screened by size and stored in good conditions in shared warehouses.
The sweet, floral and fruity profile of this coffee is a classic representation of a true washed Ethiopian coffee. The espresso is delicate and will make your milk drink sweet.
|Farm||Various Smallholder Farms|
|Flavour Notes||Lemon, Peach, Cane Sugar|