Ethiopian specialty coffee

Características

Artisanal specialty coffee, origin 100% Ethiopia, Sidamo region. With Heriroom washing and varietal process. With a fruity taste and bright acidity, it is a simply spectacular coffee.

Ethiopian coffee is known for its citrus and floral flavors, as well as its high acidity and light to medium body. Ethiopian coffee is grown at high altitudes which gives it the best qualities of flavor, aroma and texture. It is a washed coffee, with a single fermentation and drying for 10 days in African beds. This means that the coffee, due to its genetics, its careful selection method and its on-farm process, has floral aromas, honey, apricot and lime, and a score of 88.

In Ethiopia, there are thousands of unexplored coffee varieties, and those that are known remain intact. Ethiopian varieties are specific to each area, scientists have recognized 37 varieties of which 34 are from a spontaneous crossing (natural pollination) and 3 from an artificial crossing (by the hand of man). Many times we find that Ethiopian coffee is of the Heirloom variety and what it means is that it is “ancient root”, it does not define the variety itself, but rather it is generic. The variety is named after the area in which it grows and where it has been growing for several years. It must have the characteristic flavor of the area, that is, it has a specific cup profile.