Assessment: The special character of this coffee bean is its sweet complex aroma that gives it an obvious floral perfumed impression. Offers a good balance in body and acidity with a soft and smooth mocha flavor. It has a delicacy and refinement you don’t find in dry processed coffees. Although the process used to make decaf coffee beans renders any decaf coffee bean weaker overall, the unique characteristics of the origin are retained. Buy Now
Recommended Roast: Light to Medium. Be aware that over-roasting diminishes and masks the bright notes of any specialty coffee. Wheelin Pete’s prefers a City/Medium.
Medium Roasts (American, Breakfast, Brown, City, Medium) medium light brown beans. The American roast is the lightest medium roast and the most common roast used for cupping and professional coffee tasting. An official Medium or City roast (more common in the Western U.S.) is slightly darker than American (more common in the Eastern and southern U.S.), and is an excellent choice for tasting the differences between most varietals.
About the Origin: As you probably know, Ethiopia is the home to all Arabica coffee in the entire world and it is still found growing wild all across the country.
The cultivated coffees throughout the southern Sidamo province have the reputation of being one of the best coffees grown anywhere in the world.
Sidamo is the southernmost province of Ethiopia where it borders Kenya. The highlands of Sidamo are blessed with abundant rainfall, ideal climate and good soil composition that contribute to the unique subtleties of this classic coffee. Here coffee beans grow in semi-forest plantations ranging between four thousand and seven thousand feet elevations. Young coffee tree seedlings are cultivated under the shade of banana trees to protect them from the harsh tropical sun.
In the main it is “water” that has unlocked the sweetness of this wonderful coffee. In the past this coffee was picked and immediately sun-dried on the ground. During the 1970s modern technified processing mills were introduced into this region to improve the coffee bean quality. The exceptionally good quality and consistency of today’s Sidamo coffee is the result of changing from the dry process of curing coffee beans to the wet method of processing that requires the de-pulping the cherries and washing the coffee beans before drying them on raised beds off the ground. Fortunately Sidamo has the right climate with abundant water resources necessary for “wet mill” processing.