Ethiopia Sidamo

Coriander seed- Cherry - Prickly pear - Butterscotch - light lingering - Silk body - Citrus Clementine acidity

R539.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Ethiopia, Sidamo
Flavours  Coriander seed, Cherry, Prickly pear, Butterscotch, light lingering, Silk body, Citrus Clementine acidity
Body  Silk
Acidity  Citrus Clementine
Roast  light
Brewing  Espresso, Aeropress, Pourover, Milk based

Owners Heleanna Georgalis
Altitude 2000-2100 masl
Varietals Heirloom
Processing  Special fermentation Anaerobic

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Sidamo Logita (Sidamo Washing Station) History

In 2017, we purchased this Boutique Washing Station in the highlands of Sidamo. Located in Bensa District, in an altitude of 2100 meters, our Logita Station is bordered by a clean river that generously provides cold and clean water to us, and Bensa Logita has become our Experimentation Hub. We can process around 1800 bags of bright, distinct coffee with deep complexity and aromatics from Washed Coffees to Honey Coffees, Experimental Lots and great Sundried Coffees.

Special Fermentation Process

This is an anaerobic process, whereby full beans, are immersed in a Plastic Container that can take usually up to 50kgs of Beans. Beans are placed inside, and they are hermetically closed, and then they stay and ferment for about 72 hours. CO2 is produced and eventually coffee starts developing strong Fruity flavours.