New coffees are arriving and we've got some new ones we are excited to share with you.
For this post, I'll focus on the first one which is a regular Ethiopia. Coffees from Ethiopia are stellar and this one is no exception. Ethiopia is steeped in coffee history. Most historians agree that coffee originated in Ethiopia. As the story goes a goat herder named Kaldi noticed his goats acting quite energized after munching on a shrub that was unfamiliar to him. Taking notice of the berries from that shrub, he took them to a nearby monastery, where the abbot of the monastery had the idea to dry the berries and then boil them to make a “tea”. He found that it kept him alert and awake through the long hours of evening prayer. The other monks in the monastery experienced the same thing when they tried the brewed drink. News of the energizing berries began to spread and gained in popularity throughout the country.
The top three coffee producing regions in Ethiopia are Yirgacheffe, Sidamo, and Harrar, each one yielding a truly distinct coffee.
We've got a new one in from the Sidamo region. This region is located in the Great Rift Valley of East Africa that runs through Ethiopia to the Mozambique, and is named for the Sidama people. This Ethiopian highlands province lies at elevations that range from 1,500 – 2,200 meters above sea level. At these elevations the coffee beans can be qualified as “strictly high grown” (SHG) where they grow more slowly and have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions. The Sidama Zone has nineteen distinct coffee producing districts with ideal conditions both in soil and climate that are perfect for Arabica Coffee production. The coffee in the Sidamo region is planted at low density, meaning there are 1,000 to 1,800 trees per hectare. The farmers in Sidamo grow their own unique varietals on small pieces of land and deliver their yields to processing sites. This results in a blend of "mixed heirloom" that gives Sidamo coffee its sought-after complexity. All of the coffee produced under this system is organic in practice – but most is not certified. Sidamo coffees are well-balanced with cupping notes exhibiting berries and citrus with complex acidity.
Our newest Sidamo has notes of chocolate, blueberry, lavender and vanilla with a medium body and bright acidity.