The flavor profile from a Limu coffee is very similar to that of coffee grown in Sidamo. You can’t multiply Wikipedia’s metric altitude for Sidamo by 10 and get the answer in feet. Crop Year: 2019. When tasting, expect strong notes of lemon and tart berries as well as cane sugar. Coffee in Ethiopia (including Yirgacheffe) is known for citrusy edges, vibrant acidity, and natural sweetness. I first tasted Kauai in the early 90's, and frankly it was almost undrinkable, but the 3500 acre estate has made great strides in growing and production and now our Kauai Estate Hawaiian is one of our best sellers. The Sidama Coffee Farmers Cooperative Union is just one union of farmers that still live off the coffee plants they grow, harvest and sell. The beans are then removed from the tank, washed, and left to dry in the sun. After trying the berries himself he felt a huge surge of energy. Flavor Profile: Fruity Coffee in Ethiopia (including Yirgacheffe) is known for citrusy edges, vibrant acidity, and natural sweetness. Yirgacheffe coffee’s flavor profile is a medium-light roast with a taste profile that is intensely aromatic yet finely balanced. Gora Kone coffees come as both natural and washed. Much of it has rich, fertile soil that is naturally fertilized by nearby volcanic ash, but other areas have more of a clay-like soil with limestone. The process of pushing the cherries through the screen removes the majority of fruit and skin, only a small amount of pulp remains. Origin: Sidamo, Ethiopia. African coffees are … While this delays production, the slower growth allows the beans to absorb more nutrients from the soil and develop a more complex and robust flavor profile. Paul Arnephy smells beans to determine the degree of roast. However, it is still labeled as Sidamo because the flavor profile of Nensebo coffees is just like that of classic Sidamo's. The high elevations of the Sidamo region allow the beans to really take their time growing, soaking up the sun, earth, and tropical climate. We pride on being the first origin country to come up with the idea of profiling coffee regions, showing to consumers that varietals, microclimates, and growing conditions have a huge impact on coffee taste. You really have to try the coffee for yourself to understand how the sweetness of blueberries perfectly compliments the creamy, earthy and nutty notes. Producer: Smallholder Farms Country: Ethiopia Region: Sidamo Elevation: 1,800 meters Variety: Kurume, Dega, Wolisho Process: Natural Harvest: November - March Flavor Notes: Berries, Honey, Milk Chocolate, Plum. Thanks for reading. We lightly roast these Sidamo Guji coffee beans to ensure the true berry and wine-like flavors shine through and level out into a well-rounded, earthy finish. Nensebo does not belong to the official region of the Sidama region. Yirgacheffe is actually located within Sidamo. We recommend pairing a fresh cup of Sidamo with our recipes for Glazed Lemon Cake Bars and Lemon Ricotta Cheesecake. Gora Kone coffees are labeled as Sidamo’s. Most of the nation’s coffee farmers focus on shade-grown plants and rarely use chemicals due to Ethiopia’s natural ability to produce high-quality Arabica beans. The advantage of buying whole bean coffee is that the flavor is much stronger, and the subtle tastes of your specific type of bean are more noticeable. The forests of Kaffa in Ethiopia are where coffee, and its name originated. You will get that "fresh" quality everyone looks for in a delicious cup of coffee. According to local legend, a young goat herder named Kaldi noticed his flock becoming energetic after eating some mysterious red berries. Farm: Sidamo Daye Bensa. Flavor notes: Aromatic, with berry flavors and a hint of mocha. Harrar. Natural: Honey, fruity, dried fruit, berry-like, silky body, bright point citric acidity, sweet long fruity after taste It’s usually bright and has a more complex flavor profile. Flavor notes: Aromatic, with berry flavors and a hint of mocha. Fresh Roasted Coffee, founded in 2009, has a primary focus on quality, flavor profile, and origin of coffee. Also grown in the south are the full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and bright finish. What really sets Sidamo coffee apart, however, is a unique blueberry flavor. The brewed cup of Limu coffee is distinguished by its well-balanced body (mouthfeel) and noticeable winey and spicy flavors—pleasantly sweet and vibrant. Coffee production in this area is strongly associated with their culture. Coffee from Ethiopia is famous for the complex, bright, and fruity flavors it embodies. Ethiopia is the oldest known producer of coffee and is the origin of Coffea Arabica itself. It’s reported that around 60% of coffee produced here is washed processed. The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, … According to researchers at the University of Nottingham, coffee may help stimulate our brown fat reserves, also known as brown adipose tissue, which plays a key role in how quickly we can burn calories. At an altitude of 4,600-7,200ft, the Sidamo region grows some of the highest Ethiopia coffee. This Sidamo represents some of the best coffee Ethiopia has to offer. New research has established that drinking coffee can activate the body's fat-fighting defenses. There’s a lot going on here, and it leads to very unique flavors that are produced b… It’s technically a sub-region of Sidamo. Flavor Profile: Bergamot, Peach, Dried Mangosteen, Chocolate Cacao Nibs. The flavor profile of Brazilian coffee is very chocolaty, nutty, and rich with light acidity, which makes it a popular choice around the world. COFFEE PROFILE PER FLAVOR- Note that some coffees will be listed under more than one flavor category. Throughout Ethiopia, you will find some of the best coffee in the world. Kaldi had just discovered coffee beans. With every mouthful, you’re assaulted with the fresh, almost floral aroma, sweet flavor and the complex and wild acidity all wrapped up into one. The coffee grown here tends to be a little stronger, with a slightly drier edge and less fruity notes. It eliminates carbon emission and enhances the flavor of the coffee beans. This means that the beans are considered “strictly high grown” (SHG) and have more time to gather nutrients from the soil that can result in a distinct flavor profile. The main coffee producing regions are: Harrar, Sidamo, and Yirgacheffe. Simply CLICK on a coffee's name to go straight to it. Sidamo green coffee beansare often less expensive than their Yirgacheffe counterparts, but reflect a better value in terms of price-to-quality. Flavor notes: Smooth, mild and fruity with a rich aroma. Producer: Daye Bensa Coffee Farmers. Today, an estimated 15 million people in Ethiopia rely on the coffee industry to make a living. The climate in this region is tropical, moist and humid… for now. Green, Unroasted Whole Bean Ethopia Sidamo coffee has a smooth medium roast flavor. When you open the burlap sack that this Ethiopia Sidamo came in, green, there is an overwhelming aroma of dried blueberries. Unfortunately, the Sidamo climate is slowly changing as a result of climate change and global warming. The main coffee producing regions are: Harrar, Sidamo, and Yirgacheffe. But this region deserves its own recognition for consistently producing sensational coffees.While Sidamo coffee tends to be full-bodied, Yirgacheffe coffee is more medium-bodied. When tasting, expect strong notes of lemon and tart berries as well as cane sugar. Sidamo’s coffee beans contain notes of citrus, berries, and lemon giving them a more acidic taste while maintaining a medium body. Light-medium roasted with a smooth, silky and delicate acidity, accompanied by a wine-like essence that finishes with a soft floral aroma. This new research is a discovery that could have potentially significant implications in the battle against obesity and diabetes. Country: EthiopiaRegion: SidamoVarietal: HeirloomProcess: Natural, Hand-ProcessedAltitude: 1,800 - 2,200mDrying Method: Sun-dried on raised bedsCertification: Direct TradeCupping: Almond, blueberry, sweet. The taste profile is complex and can possess interesting fruity flavors, notes of berry and citrus, some almost winey. Sidamo coffee is steeped in culture and has a rich history. African coffees are … Harrars are Jammy and Wild Currency: Birr Language: Amharic, Tigrinya, Oromigna, Guaragigna, Somali, Arabic, other local languages, English Ethnic Groups: Oromo 40%, Amhara and Tigre 32%, Sidamo 9%, Shankella 6%, Somali 6%, Afar 4%, Gurage 2%, other 1% Production: (millions lbs.) To get the best results, store your beans in a dry, airtight container. Wikipedia says, “The coffee hails from the province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level.” Rounded off, this is 5,000 to 7,000 feet. The sweet, fruity profile of the Ethiopia Acacia Natural is a classic representation of one of Ethiopia’s most recognized coffee producing areas. 505,956,000 Origin: Sidamo, EthiopiaFarm: Sidamo Daye Bensa Producer: Daye Bensa Coffee Farmers Process: Natural Varietal: Heirloom Altitude: 2000 MASLCrop Year: 2019 Roast Level: Espresso Roast Flavor Profile: Bergamot, Peach, Dried Mangosteen, Chocolate Cacao Nibs Single Origin Ethiopian Sidamo Coffee Beans. This heirloom variety has a unique profile with fragrant jasmine and tasting notes of apricot, plum, lemon, bergamot and black tea. Sidamo Coffee Washed and sun dried | Altitude: 1550-2200m (5080-7210Ft) Cup: Bright acidity, Medium body with spicy and citrus flavors A wet-processed (washed) Ethiopian coffee best known for its rich, full body (mouth feel), sweet and complex flavor, low acidity, floral aroma, and a finish that is bright and soft. Citrus fruits, in particular, will really bring out the complex notes of this coffee. 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