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.

El café de Etiopía es conocido por sus sabores cítricos y florales, además por su gran acidez y cuerpo ligero a medio. El café de Etiopía se cultiva en altitudes altas lo que le concede las mejores cualidades de sabor, aroma y textura. Es un café lavado, con fermentación única y secado por 10 días en camas africanas. Esto hace que el café, por su genética, su prolijo método de selección y su process en finca, tenga aromas florales, miel, albaricoque y lima, y un puntaje de 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.