ETHIOPIA-SIDAMO

Origin and Plantation
Coffee is collected from many ‘outgrowers’ – the term often used to refer to many small family coffee growers that live in the areas around a washing station.
This coffee is received as cherry, is washed, and beans removed from the cherry through a de-pulper.
Passing through a fermentation phase for 12-36 hours, the parchment coffee is then spread out on raised beds under the sun to dry.
Character and Taste
Ethiopian coffee has a spicy, strong flavour, rounded off by a delicate acidity and caramel sweetness. The hints of bergamot and black tea notes make this specialty coffee even more special.

Ingredients: roasted coffee beans