Ethiopian Sidamo

Description

Origin
This lot comes from Niguse Nara, who farms 10 hectares across three parcels in the village of Huro Hibiro, in the Bensa district of Sidamo, Southern Ethiopia. Bensa sits at 1,900 to 2,100 meters above sea level and is known for producing some of Sidamo’s most fruit-forward, complex coffees.

The Producer
Niguse is part of a small group of Sidamo farmers, each holding between 3 and 12 hectares. The group came together under group leader Buriso Amaje to mill and export their coffee together, rather than selling locally for quick cash. Niguse grows, processes, and dries every lot as a natural at his family home.

The Cup
Expect deep red grape and blackberry up front, rich andjuicy, settling into a smooth black tea finish. A gorgeous,elegant example of what small-farmer natural process Sidamo can do.

Medium bodied, light roast.

We taste: Blackberry with a black tea like finish.

We suggest resting this coffee for 3 weeks from roast date to allow its unique flavor notes to truely shine!