Ethiopian Sidamo

Sidamo province is in the south eastern part of the Ethiopian Highlands and at 1500-2000m means the Heirloom bean is strictly high grown. This slow growth allows the heirloom berry plenty of time to develop the robust and complex flavours of citrus and floral blossom that the Ethiopian Sidamo coffee bean is famous for.

The beans are washed and forced through a screen to remove the pulp, after twenty four hours they are placed on raised beds, any residual mucilage is removed and they are left to complete the drying process.

This coffee is best enjoyed from the seventh day after roasting.

Our recommended brewing methods- Cafetiere, Espresso and Filter.