Features:Seed Type: Ethiopia HeirloomTasting Notes: Chocolate, Raspberry, BlackberryAroma (Smell): Cedarwood, RaspberryBody: HighGrowing Altitude: 1850m- 2100mHarvest Period: November - FebruaryProcessing Process: Dry ProcessingAcidity: MediumPour: The wine begins with soft berry tones and progresses with a full body on the palate. It ends with a clean finish in the throat. The bitter chocolate flavor lingers on the palate and tongue, spreading throughout the mouth after a sip.Ethiopia's coffee is cultivated in five main regions: Sidamo, Limu, Yirgacheffe, Harrar, and Djima. These beans, originating from the Sidamo region, are grown at altitudes between 1,850 and 2,100 meters. Because the coffee bean's growth rate slows as altitude increases, the tree's flavor intensifies exponentially. Compared to other coffee-growing regions in the world, an altitude of 2,100 meters is practically non-existent. This can be considered a significant advantage of Ethiopia's geography, which contributes to the coffee's flavor.Sidamo encompasses a vast area of fertile plateaus in southern Ethiopia, spreading south from Lake Awasa in the Rift Valley. It comprises more than 20 different administrative regions with varying microclimates and elevations. Many coffees known as Sidamo actually have distinct and diverse profiles. Most coffees from the south-central region of Ethiopia are called "Sidamo" and are then classified using specific town names or micro-regions.Ethiopian coffee classifications range from 1 to 9. These are evaluated based on various criteria, such as coffee size, quality, and defect. This bean is in category 4, primarily due to the varying sizes of these Heirloom beans.Coffee cherries processed using the traditional dry method are first dried in the sun, and then the dried fruit is separated from the bean in drums. Because the fruit is not completely separated from the bean as in the washing method, a small amount of fruit may remain on the bean. This adds a slight fruity flavor to the coffee.Detailed InformationEthiopia, the homeland of coffee, makes it possible to find thousands of natural genetic mutations of the Typica variety, the ancestor of Arabica beans. In fact, the genetic makeup in Ethiopia differs by percent compared to the rest of the world.When classifying coffee, the plant's genetic code is examined. Because Ethiopia offers such a diverse range of varieties, Typica mutations that cannot be placed within a world-class genetic group are grouped under a type we can call "other." This type is called Heirloom.Because the Heirloom category includes different Typica mutations, the beans can also vary in size and structure. Consequently, it offers a significant opportunity for a coffee roaster to showcase their talents.
Coffee was first discovered in Ethiopia in the 850s. While the potential for this magnificent plant as a beverage was quickly recognized within 50-100 years, the discovery of coffee as a tradeable commodity only began in the 1100s, with Somali and Yemeni traders discovering it. Coffee cultivation in Ethiopia is very different from other growing countries, especially those that began during the colonial era. While coffee is a major source of income for the country (approximately 30 of its foreign trade revenue), the main reason for coffee cultivation in Ethiopia is not trade it is a large part of life in a country where coffee has been consumed and enjoyed almost since its discovery.
3 of coffee cultivation is done by peasants and small farms. The remaining 2 is done on state farms. While state support (education, credit, etc.) is quite important in Latin American countries, in Ethiopia, public production yields much more efficient results than state production. This is an indication of the people's competence in coffee and coffee cultivation.Therefore, Established by the state in the 1980s, ECTA (Ethiopian Ministry of Coffee and Tea) has focused its efforts more on marketing and promotion. Besides coffee, Ethiopia's other agricultural revenues come from legumes, floriculture, khat, and cotton.How to Drink Brewing MethodEthiopian Sidamo Gr 4 is a very rich coffee, the basis of which lies in its diverse genetic diversity. It has a very impressive aroma after grinding, and when brewed as a filter coffee, you experience berry flavors that accompany chocolate. In espresso, the chocolate flavor becomes more dominant. Aeropress and Moka Pots, on the other hand, offer a slightly softer experience.Who Should Prefer It?Ethiopia Sidamo Gr 4 is a bean used by many Italian espresso brands. If you like espresso, you should definitely try it it also tastes remarkable as a filter coffee. Its smooth finish, often unexpected from high-bodied coffees, will leave a lasting impression.Not Suitable ForIf chocolate and woody aromas are not your thing, this may not be suitable for you.
