The Ethiopian Sidamo Chire Single Origin Coffee Smells of Blueberries & Bursting With Fruity Flavours!

 

THE COFFEE BEANS

Ethiopian Sidamo Chire coffee is grown by a small collective of farms on volcanic soil in the Sidama/Guji, Kebele-Chire region. The varietal is known as Heirloom or the Ethiopian Heirloom and is grown at altitudes of approximately 1,950m above sea level.

Heirloom varietals include a variety of Coffea Arabica beans. Heirloom coffee from Ethiopia is sometimes more specifically referred to as Ethiopian Heirloom as there are between six and ten thousand coffee varietals in the country, all of which naturally cross-pollinate. Without genetic testing, it is impossible to say distinguish the varietals to their more specific types. Because of this, each town in coffee growing regions could have totally different varietals and unique flavour profiles that make this single origin one of the more exciting.

The Ethiopia Sidamo Chire single origin coffee is a Grade 1 coffee and is an exceptional all-rounder. It works well in most brew methods, including plungers, pour over, Chemex, Syphon, Espresso and the AeroPress; best drunk black.

Tasting Notes: A burst of blueberry, raspberry, strawberry & tropical fruit, followed by coconut and a hint of chocolate. It has a medium body and an orange acidity, finishing off sweet and floral.

Cupping Score: Medium to Full Body; 40/60 Acid /Sweet Balance; 7/10 Flavour Strength

 

LOCATION

Sidama is a southern region of Ethiopia, north east of the Lake Abaya and southeast of Lake Awasa, and named after the ethnic people of the region. The region is one of the leading areas in coffee production and is considered an important part of the Ethiopian coffee production.

The economy of Sidama is largely based on subsistence agriculture and a substantial area of the land produces coffee, which is the areas major export and source of income for the rural citizens. The region supplies an estimated 40% of washed coffee to the central Ethiopian coffee exchange, which represents a large piece of the washed coffee marker in Ethiopia.

The Chire District in Sidama grows coffee at altitudes of 1950m above sea level and is a Fair Trade operating district.

 

BEAN PROCESSING

Natural coffee bean processing often helps the beans carry a flavour similar to that of the coffee cherry itself and involves drying the cherry whole (bean, cherry and parchment all intact). The cherry will often remain on the bean until just before the time of export. Naturally processed coffee can be categorized as "special prep", meaning ripe cherries are picked and dried, or can even be dried on the tree and finished on the patios or drying beds. Once fully dried, the whole hull (dried pulp and parchment) is removed mechanically and the green bean exported. This method is popular in Brazilian, Ethiopian and Yemen Arabica growing regions, as well as almost all Robusta beans.