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Thursday, March 14, 2013

Known as the birthplace of coffee, Ethiopia continues to produce some of the most interesting and dynamic flavours. The complex and layered cup profiles we find here ensure that each harvest is unique and irreplaceable. So while you might fall in love with a certain coffee this year, next season may offer something completely different. This makes our job of cupping and selecting these coffees lots of fun.
The Sidama zone is in the Southern Nations, Nationalities, and People’s Region (SNNPR) of Ethiopia. Coffees from this area can be either washed or naturally processed and the different methods result in dramatically different cup profiles. While the natural Sidamas are often characterised by a thick, jammy fruit that is very recognisable, the washed coffees have great body and chocolate tones complemented by similar floral and citrus high notes to those found in neighbouring Gedeo zone’s famous Yirgachefe coffees.
We selected a washed Sidama this harvest year as it presented the most interesting profile (similar to a washed Yirgachefe) but with slightly heavier, creamy body that will lend itself well to both single origin espresso and filter coffee. While this coffee is unique, it is also very approachable and much loved and appreciated by all levels of coffee drinkers.